Tangy Thai Yum Shrimp Salad

I’ve been obsessed with Thai yum shrimp salad ever since I first tried it at a tiny restaurant in Bangkok, and I’m so excited to share my version with you today! The combination of succulent grilled shrimp tossed with fresh lime juice and aromatic lemongrass creates this incredibly bright, spicy, and refreshing dish that I find myself craving all the time. Trust me, once you taste how the tangy-sweet dressing coats every bite, you’ll be making this on repeat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 330-390
• Protein: 38-46 g
• Fat: 6-10 g
• Carbohydrates: 22-28 g

Ingredients

For the dressing:

• 2 tbsp chili paste (Mae Ploy Brand)
• 2 tsp palm sugar
• 3 tbsp fish sauce
• 3 tbsp freshly squeezed lime juice
• 5 Thai bird's eye chili peppers (finely minced)

For the salad and shrimp:

• 3/4 lb shrimp (lightly seasoned with a pinch of sea salt)
• 3 cups mixed lettuce greens
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro
• 1/3 cup shallots (thinly sliced)
• 2 tbsp lemongrass (tender heart only, finely minced)
• 4 makrut lime leaves (chiffonade)
• 1 tsp neutral oil (for grilling)

Step 1: Prepare the Dressing and Aromatics

• 2 tbsp chili paste
• 2 tsp palm sugar
• 3 tbsp fish sauce
• 3 tbsp freshly squeezed lime juice
• 5 Thai bird's eye chili peppers
• 2 tbsp lemongrass
• 4 makrut lime leaves

In a small bowl, whisk together the chili paste, palm sugar, fish sauce, and lime juice until the sugar dissolves completely and the dressing is smooth.

Set aside.

In a separate small bowl, combine the finely minced bird's eye chilies, minced lemongrass, and sliced makrut lime leaves.

This aromatic mixture will be added to the salad just before serving to maintain its fresh, vibrant character.

Step 2: Prepare the Salad Vegetables and Herbs

• 3 cups mixed lettuce greens
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro
• 1/3 cup shallots

Roughly chop the mixed lettuce greens into bite-sized pieces and thinly slice the shallots.

Coarsely chop the fresh mint leaves and cilantro, keeping them separate or combining them as you prefer.

Arrange all prepped vegetables and herbs on a cutting board or in separate bowls—this mise en place ensures you can work quickly once the shrimp hits the heat.

Step 3: Season and Cook the Shrimp

• 3/4 lb shrimp
• 1 tsp neutral oil

Pat the shrimp dry with a paper towel, then season lightly with sea salt on both sides—this helps them develop a golden crust.

Lightly coat the shrimp with neutral oil.

Heat a grill pan or outdoor grill to high heat and cook the shrimp for 2-3 minutes per side until they're pink and just cooked through.

I prefer to keep shrimp slightly underdone rather than overcooked, so they stay tender and succulent.

Transfer the hot shrimp to a cutting board.

Step 4: Assemble and Dress the Salad

• dressing from Step 1
• salad vegetables and herbs from Step 2

In a large bowl, combine the chopped lettuce greens, mint, cilantro, and sliced shallots.

Pour the dressing from Step 1 over the greens and toss gently to coat everything evenly.

The warm shrimp will be added immediately after, so don't let the salad sit too long or it will become wilted.

Step 5: Finish and Serve

• cooked shrimp from Step 3
• aromatic mixture from Step 1
• dressed salad from Step 4

Roughly chop the warm shrimp into bite-sized pieces or halves, depending on size.

Add them to the dressed salad along with the aromatic mixture (chili peppers, lemongrass, and makrut lime leaves) from Step 1.

Toss everything together gently but thoroughly, allowing the heat from the shrimp to slightly warm and soften the herbs while keeping the greens from becoming too wilted.

I like to serve this immediately while the shrimp is still warm and the herbs are at their most fragrant.

Tangy Thai Yum Shrimp Salad

Delicious Tangy Thai Yum Shrimp Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 2 servings

Calories: 360

Ingredients Method

Ingredients

  

For the dressing:

• 2 tbsp chili paste (Mae Ploy Brand)
• 2 tsp palm sugar
• 3 tbsp fish sauce
• 3 tbsp freshly squeezed lime juice
• 5 Thai bird's eye chili peppers (finely minced)

For the salad and shrimp:

• 3/4 lb shrimp (lightly seasoned with a pinch of sea salt)
• 3 cups mixed lettuce greens
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro
• 1/3 cup shallots (thinly sliced)
• 2 tbsp lemongrass (tender heart only, finely minced)
• 4 makrut lime leaves (chiffonade)
• 1 tsp neutral oil (for grilling)

Method

 

1. In a small bowl, whisk together the chili paste, palm sugar, fish sauce, and lime juice until the sugar dissolves completely and the dressing is smooth. Set aside. In a separate small bowl, combine the finely minced bird's eye chilies, minced lemongrass, and sliced makrut lime leaves. This aromatic mixture will be added to the salad just before serving to maintain its fresh, vibrant character.
2. Roughly chop the mixed lettuce greens into bite-sized pieces and thinly slice the shallots. Coarsely chop the fresh mint leaves and cilantro, keeping them separate or combining them as you prefer. Arrange all prepped vegetables and herbs on a cutting board or in separate bowls—this mise en place ensures you can work quickly once the shrimp hits the heat.
3. Pat the shrimp dry with a paper towel, then season lightly with sea salt on both sides—this helps them develop a golden crust. Lightly coat the shrimp with neutral oil. Heat a grill pan or outdoor grill to high heat and cook the shrimp for 2-3 minutes per side until they're pink and just cooked through. I prefer to keep shrimp slightly underdone rather than overcooked, so they stay tender and succulent. Transfer the hot shrimp to a cutting board.
4. In a large bowl, combine the chopped lettuce greens, mint, cilantro, and sliced shallots. Pour the dressing from Step 1 over the greens and toss gently to coat everything evenly. The warm shrimp will be added immediately after, so don't let the salad sit too long or it will become wilted.
5. Roughly chop the warm shrimp into bite-sized pieces or halves, depending on size. Add them to the dressed salad along with the aromatic mixture (chili peppers, lemongrass, and makrut lime leaves) from Step 1. Toss everything together gently but thoroughly, allowing the heat from the shrimp to slightly warm and soften the herbs while keeping the greens from becoming too wilted. I like to serve this immediately while the shrimp is still warm and the herbs are at their most fragrant.