Spicy Thai Shrimp Salad

Recipe by gailanng
READY IN: 30mins


  • Salad Ingredients
  • 34
    lb shrimp, peeled and deveined (keep tails on if desiring a dramatic presentation)
  • vegetable oil
  • 3
    cups chopped lettuce
  • 13
    cup mint leaf, coarse chopped
  • 13
    cup cilantro leaf, coarse chopped
  • 13
    cup shallot, sliced thinly
  • 13
    cup red onion, sliced thinly
  • 13
    cup lemongrass, sliced thinly (slice paper thin)
  • 5
    red Thai peppers, sliced thinly
  • Dressing Ingredients
  • 2
    tablespoons roasted chili paste (nam prik pao)
  • 1
    tablespoon palm sugar (brown sugar is a good substitute)
  • 2
    tablespoons fish sauce
  • 2
    tablespoons lime juice


  • Combine the sauce ingredients and whisk until well incorporated; set aside.
  • Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely.
  • Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side.
  • Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then add the grilled shrimp to the bowl while they are still hot and toss everything together. Serve immediately!