Spicy Thai Shrimp Salad (Pla Goong) Recipe
Get ready to fall in love with Spicy Thai Shrimp Salad (Pla Goong)—a dish that packs punchy flavors, loads of fresh herbs, and irresistible texture into every bite. This vibrant salad is a favorite in Thai cuisine Salad, Appetizer. Whether you’re spicing up a weeknight dinner or dazzling guests at a summer gathering, Spicy Thai Shrimp Salad (Pla Goong) is your ticket to a little taste of Thailand at home.
Ingredients You’ll Need
For Spicy Thai Shrimp Salad (Pla Goong), every ingredient shines, each contributing either bold flavor, lively crunch, or vibrant color. You don’t need anything fancy—just a handful of essentials that promise to wake up your taste buds in all the right ways.
- Shrimp: Medium-sized, peeled and deveined shrimp cook quickly and soak up all the salad’s flavors—go as fresh as possible for the sweetest bite.
- Lemongrass: The tender, inner part offers a fragrant citrusy burst that livens up the entire dish.
- Kaffir lime leaves: Incredibly aromatic, their subtle floral notes make this salad unmistakably Thai—slice them ultra-thin for best results.
- Fish sauce: Gives that signature umami depth; it’s the backbone of the dressing, so don’t skip it.
- Lime juice: Freshly squeezed is a must! It adds tangy brightness that balances the heat.
- Thai chili paste or chilies: Whether you use roasted chili paste or bird’s eye chilies, this is where the spicy magic happens—adjust to your heat preference.
- Sugar: Just a small amount sweetens and rounds out the flavors for perfect harmony.
- Shallot: Thinly sliced shallot brings subtle sweetness and crunch.
- Cilantro: Freshly chopped cilantro adds grassy freshness and that unmistakable Thai salad aroma.
- Mint: Minty notes offer cooling, sweet relief from the chilis—a Thai salad essential.
- Green onions: Add gentle, oniony bite and pops of cheerful color.
- Toasted rice powder (optional): Adds a nutty, satisfying crunch and a hint of smoky flavor—a tradition worth trying!
- Lettuce or cabbage leaves: Use these as a crisp, cooling base for serving and scooping up your salad.
How to Make Spicy Thai Shrimp Salad (Pla Goong)
Step 1: Prepare the Shrimp
Bring a medium pot of water to a lively boil. Toss in your shrimp and cook them for just 1–2 minutes—keep an eye on them! As soon as they turn pink and opaque, drain immediately and give them a cold plunge in a bowl of ice water. This trick stops them from overcooking and keeps their texture perfectly tender and snappy. Drain well and set aside.
Step 2: Mix the Dressing
In a roomy mixing bowl, whisk together the fish sauce, lime juice, chili paste (or finely chopped chilies), and sugar. This is the magic mixture that brings Spicy Thai Shrimp Salad (Pla Goong) to life. Taste and tweak as you go—if you like things zestier, squeeze in a bit more lime; if you crave more fire, add another chili.
Step 3: Toss the Salad
Add your chilled shrimp to the dressing, followed by lemongrass, kaffir lime leaves, shallot, cilantro, mint, and green onions. Gently toss everything together until well coated, being careful not to bruise the herbs or overmix. If you’re feeling authentic, sprinkle over the toasted rice powder for that signature Thai crunch—it’s highly recommended!
Step 4: Serve and Enjoy
Spoon the salad over crisp lettuce or cabbage leaves for a cooling contrast to the spices. The leaves act as natural cups, perfect for grabbing big, herby scoops of this flavor-packed dish. Serve immediately, and watch it disappear in minutes.
How to Serve Spicy Thai Shrimp Salad (Pla Goong)
Garnishes
A generous final flourish of chopped cilantro, mint, and maybe a few thin rings of fresh chili will make your Spicy Thai Shrimp Salad (Pla Goong) pop visually and in flavor. A sprinkle of extra toasted rice powder never hurts either, lending that fabulous crunch.
Side Dishes
This salad is brilliantly refreshing served alongside sticky rice, a simple Thai jasmine rice, or crunchy fried spring rolls. If you’re making a larger Thai meal, it slides right in next to papaya salad or a mild coconut soup for a well-rounded feast.
Creative Ways to Present
For parties or gatherings, serve Spicy Thai Shrimp Salad (Pla Goong) in lettuce cups, on mini appetizer spoons, or even layered into small jars for an eye-catching starter. The vibrant herbs and pink shrimp look as good as they taste, so don’t hold back on creative plating!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover Spicy Thai Shrimp Salad (Pla Goong) tightly and refrigerate. This salad stays fresh for up to two days, although the herbs will mellow and the flavors continue to build overnight for an even deeper taste.
Freezing
Freezing is not recommended for this salad; the texture of shrimp and delicate herbs suffers after thawing. For best results, simply prep the shrimp ahead and toss everything together just before serving.
Reheating
Spicy Thai Shrimp Salad (Pla Goong) is meant to be eaten cold or at room temperature, so there’s really no reheating required. If chilled leftovers taste a bit flat, let them sit out for a few minutes to reach room temp and revive their brightness with a squeeze of lime before serving.
FAQs
Can I use frozen shrimp for Spicy Thai Shrimp Salad (Pla Goong)?
Absolutely! Just make sure you thaw them completely and pat dry before cooking. Fresh or thawed shrimp both work beautifully, as long as they don’t overcook.
What can I substitute for kaffir lime leaves?
If you can’t find kaffir lime leaves, add a finely grated bit of regular lime zest. The flavor isn’t quite the same, but it will still add a bright, citrusy lift to your salad.
Is fish sauce necessary for this salad?
Fish sauce is traditional and gives Spicy Thai Shrimp Salad (Pla Goong) its iconic savory flavor. However, if you’re allergic or avoiding it, a mix of soy sauce and a dash of sea salt can stand in—just note that you’ll lose some of that distinct Thai depth.
How spicy is this salad?
It all depends on your chili selection! Thai bird’s eye chilies deliver a fiery kick, while Thai chili paste is usually milder and more rounded. Adjust up or down as you like—this salad truly flexes to your spice preferences.
Can I make this salad ahead?
Definitely. Cook and chill the shrimp and prep all your herbs ahead of time. Wait to toss the salad with the dressing and herbs until just before serving to keep it vibrant and crisp.
Final Thoughts
I truly hope you give Spicy Thai Shrimp Salad (Pla Goong) a try—it’s a guaranteed crowd-pleaser that will whisk your taste buds straight to Thailand. Bursting with freshness, color, and just the right amount of heat, this dish transforms simple ingredients into something spectacular. Dive in, share with friends, and enjoy every spicy, herby bite!
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Spicy Thai Shrimp Salad (Pla Goong) Recipe
- Total Time: 22 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
This Spicy Thai Shrimp Salad, known as Pla Goong in Thai cuisine, is a vibrant and flavorful dish that combines succulent shrimp with aromatic herbs and a zesty dressing. Perfect for a refreshing salad or appetizer.
Ingredients
Shrimp:
1 pound medium shrimp (peeled and deveined)
Aromatics:
1 stalk lemongrass (tender inner part finely sliced), 3 kaffir lime leaves (thinly sliced), 1 shallot (thinly sliced)
Dressing:
2 tablespoons fish sauce, 1 1/2 tablespoons lime juice, 1 tablespoon Thai chili paste (or 1–2 Thai bird’s eye chilies finely chopped), 1 teaspoon sugar
Herbs:
2 tablespoons chopped fresh cilantro, 2 tablespoons chopped fresh mint, 2 tablespoons chopped green onions
Optional:
1 tablespoon toasted rice powder, lettuce leaves or cabbage (for serving)
Instructions
- Cook Shrimp: Boil shrimp until pink and opaque. Shock in ice water, drain, and set aside.
- Prepare Dressing: Whisk fish sauce, lime juice, chili paste, and sugar.
- Combine Ingredients: Toss shrimp, lemongrass, kaffir lime leaves, shallot, cilantro, mint, and green onions in dressing.
- Serve: Sprinkle with rice powder and serve over lettuce or cabbage leaves.
Notes
- Toasted rice powder adds a nutty, crunchy texture and authentic Thai flavor—it’s optional but highly recommended.
- This dish is best served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Salad, Appetizer
- Method: Boiling, Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 165mg
