Thai Spicy Shrimp Salad (Yaam Goong)
photo by Hey Jude
- Ready In:
- 10mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 head green leaf lettuce, cut
- 1 lb shrimp, cleaned and steamed
- 1⁄2 inch gingerroot, cut into thin julienne pieces
- 1 small red onion, thinly sliced
- 2 fresh red chilies, thinly sliced
- 1 stalk lemongrass, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 1⁄3 cup fresh lime juice
- 1 teaspoon black pepper
- 4 tablespoons chopped green onions
- 4 tablespoons chopped fresh cilantro
- 15 fresh mint leaves
directions
- Put lettuce in salad bowls, and arrange shrimp on top.
- Place ginger, onion and chilies over shrimp.
- In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
- Pour over salads and garnish with green onion, cilantro, and mint leaves.
- Serve.
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Reviews
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Bravo, nice salad! I made this a couple of days ago following the directions exactly but used the microplane to grate my ginger and I did not have the lemongrass so used the zest of one lemon. To my dressing I added 1 tablespoon of canola oil to hold it onto the salad better. I cooked my own shrimp but see how easy it would be with pre-cooked. I actually think I would like this even better with chicken. Thanks for posting, Sue Lau.
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Wow! I halved the recipe and used the lime sauce mixture as 1 serving over my salad. I took a taste of the sauce and knew I wanted my salad saturated with it! I realized that my shrimp had freezer burn so I had to cook chicken breast. I sliced the chicken thinly and sauteed in sesame seed oil, trying to keep in line with the recipe's flavor. I didn't have any chiles so I just used slices of jalapenos with the seeds. Gave it a nice kick! Great for those who like the heat! Next time I'll cut the lemongrass in smaller pieces as I found them a little harder to eat and getting in the way when raw. They do add a great flavor. I found it fresh at Whole Foods. When I was done eating, I gathered the remaining "juice" and packed it to eat with my next serving, lunch, the following day. Update: I had to add some garlic oil to the dressing for some fat to make this a main meal.
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Oh my, delicious salad Sue! I made dinner without cooking a thing tonight and it was delicious. I used already cooked shrimp from the store and made the rest pretty as written except that I just can't get lemongrass here but I used some lemongrass powder....poor substitute but better than nothing. Also, I used up half a bag of Earthbound Farms organic herbs combine with the green leaf lettuce called for in the recipe. My husband and I discovered pretty quick that the dill in the herb mix was NOT compatible with the other flavors in this salad! So, we picked it all out. I also cut down on the black pepper a bit and halved the mint, just for our own tastes. We really enjoyed this salad and it's so easy to put together on a summer evening. Thanks Sue, we'll be doing this one again!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
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