Spicy Thai Shrimp Salad Recipe | Fresh, Zesty, Spicy Flavors

In this recipe, I’ll walk you through each step so you feel confident from the start. You’ll learn how to cook shrimp so they’re perfectly plump, how to build a balanced Thai-inspired dressing, and how to layer textures for maximum enjoyment. Whether you’re making a light lunch, a vibrant starter, or a dinner that feels special without being complicated, this salad has your back.

Why This Spicy Thai Shrimp Salad Belongs in Your Rotation

There’s a reason Thai salads are so beloved: they balance sweet, sour, salty, and spicy in a way that wakes up your palate. This version leans into that magic with fresh lime juice, fish sauce, and chiles—all brightened by herbs like mint, cilantro, and basil. The result is a salad that’s light yet satisfying, refreshing yet full of character.

You’ll also love how adaptable it is. If you’re heat-shy, you can go gentle on the chilies; if you’re a spice fan, turn it up. Add more veggies, toss in glass noodles, or swap in cashews for peanuts. The base is reliable and delicious, and the variations are practically endless. Best of all, it’s quick: from fridge to table in about 30 minutes.

What You’ll Need to Make Spicy Thai Shrimp Salad

For the dressing:

• 1/4 cup fresh lime juice — the bright, tangy backbone that makes everything pop.
• 3 tablespoons fish sauce — adds deep, savory, salty notes that define Thai-style dressings.
• 1 1/2 tablespoons light brown sugar or palm sugar — a touch of sweetness to balance heat and acidity.
• 1–2 Thai bird’s eye chiles, minced (or 1 serrano, or 1/2 jalapeño) — the source of lively heat; adjust to taste.
• 1 small garlic clove, finely grated — a subtle, aromatic kick that perfumes the dressing.
• 1 teaspoon finely grated fresh ginger (optional) — gentle warmth and extra freshness.
• 1 tablespoon neutral oil (like grapeseed or canola) — helps the dressing cling to shrimp and veggies.
• 1 teaspoon rice vinegar (optional) — softens the acidity if your limes are very sharp.

For the salad:

• 1 pound large shrimp, peeled and deveined (tails on or off) — tender, juicy protein that cooks in minutes.
• 1/2 English cucumber, thinly sliced — cool crunch that balances heat.
• 1 cup cherry tomatoes, halved — a burst of juiciness to carry the dressing.
• 1 cup shredded carrot — sweet crunch and color for visual appeal.
• 1/2 small red onion or 2 shallots, very thinly sliced — mild bite and aromatic depth.
• 3 scallions, thinly sliced — fresh allium flavor that ties everything together.
• 1/2 cup fresh cilantro leaves — bright herbal notes that feel quintessentially Thai.
• 1/2 cup fresh mint leaves — cooling and uplifting, perfect with spice.
• 1/4 cup Thai basil (or regular basil), torn — anise-like aroma that adds complexity.
• 1/3 cup roasted peanuts, roughly chopped — savory crunch and richness in each bite.
• 1 small head romaine or butter lettuce, leaves separated (optional) — a crispy bed or for serving as lettuce cups.
• Lime wedges, for serving — a last-minute squeeze to sharpen flavors at the table.
• Ice, for an ice bath (optional but recommended) — quickly cools shrimp to stop cooking and keep them juicy.

Step-by-Step: Crafting Your Spicy Thai Shrimp Salad

1. Prep your vegetables and herbs. Slice the cucumber, halve the tomatoes, shred the carrot, and thinly slice the onion and scallions. Pick and tear your herbs into bite-size pieces. Tearing herbs, rather than chopping them finely, helps release their aroma without bruising them too much.
2. Make the dressing. In a bowl, whisk together the lime juice, fish sauce, brown sugar, minced chile, garlic, ginger (if using), and neutral oil. Taste and adjust—if it’s too sharp, add a bit more sugar or a splash of rice vinegar; if it’s too sweet, more lime or fish sauce. Let the dressing rest for 5–10 minutes so the sugar dissolves fully and the flavors meld.
3. Prepare a quick shrimp-cooking setup. Bring a medium pot of well-salted water to a gentle boil. If you like, add a few lime slices to lightly perfume the shrimp. Also set a bowl nearby with ice water for cooling.
4. Cook the shrimp. Add the shrimp to the pot and simmer just until they turn opaque and pink, about 2–3 minutes depending on size. Do not overcook—shrimp go from perfect to rubbery fast.
5. Chill and dry. Use a slotted spoon to transfer the shrimp to the ice bath for 1–2 minutes to stop the cooking. Drain thoroughly and pat dry with paper towels. Dry shrimp hold onto dressing better and won’t water down the salad.
6. Marinate briefly. Toss the cooled shrimp with 2 tablespoons of the dressing and let sit for 5 minutes. This quick soak infuses flavor without making the shrimp soggy.
7. Combine the salad. In a large bowl, add the cucumber, tomatoes, carrot, onion, and scallions. Drizzle over most of the remaining dressing and toss gently to coat. Add the herbs and fold them in lightly so they stay perky and fragrant.
8. Add shrimp and peanuts. Tip in the marinated shrimp and chopped peanuts, then toss again just to mingle everything. If you’re using lettuce, arrange leaves on plates or a platter and spoon the salad over the top, or serve as DIY lettuce cups for fun.
9. Taste and fine-tune. You’re looking for a lively balance—zippy lime, savory fish sauce, a pleasant heat, and just enough sweetness to round it all out. If needed, add another squeeze of lime, a dash of fish sauce, or a pinch of sugar. Trust your palate—Thai-style salads are all about balance.
10. Serve immediately. The salad is at its best right after tossing, when the herbs are bright, the peanuts are crisp, and the shrimp are juicy. Offer lime wedges on the side.

Timing and Prep: From Fridge to Table

This recipe is wonderfully weeknight-friendly. With a little rhythm, you can have it on the table in about half an hour, and much of the work is hands-off.

• Prep time: 15–20 minutes to slice veggies, pick herbs, and whisk the dressing.
• Cook time: 2–3 minutes for the shrimp, plus a quick ice bath.
• Resting time: 5–10 minutes for the dressing to meld; 5 minutes to briefly marinate the shrimp.
• Total: About 30–35 minutes, from start to finish.

If you’re entertaining, you can prep the vegetables and make the dressing earlier in the day. Keep the dressing and vegetables separate in the fridge and add the herbs, shrimp, and peanuts just before serving. The salad tastes best freshly tossed, when everything is crisp and the herbs are vibrant.

Helpful Tips for Flawless Results

• Buy good shrimp: If using frozen, look for wild-caught or high-quality farmed and thaw gently in the fridge overnight. Rinse and pat very dry.
• Salt your poaching water: It should taste lightly salty, like the sea. This seasons the shrimp from within and makes a difference.
• Don’t overcook: Pull shrimp as soon as they’re opaque and pink. Overcooking is the quickest path to rubbery shrimp.
• Let the dressing “bloom”: Give it 5–10 minutes to sit so the sugar dissolves and the garlic and chili mellow into the lime and fish sauce.
• Balance the flavors: If it’s too salty, add lime and a touch of sugar. If it’s too sour, add sugar and a little oil. If it’s bland, add fish sauce and a pinch of salt.
• Tear, don’t chop, herbs: Tearing releases aroma without bruising the leaves as much, keeping them fresh-looking and fragrant.
• Customize the heat: Remove chili seeds and membranes for a milder salad, or add an extra chile or a dash of chili flakes for more kick.
• Crunch factor: Peanuts are classic, but cashews or toasted almonds are great too. For extra texture and a subtle toastiness, add 1–2 teaspoons of toasted rice powder.
• Make it a meal: Toss in cooked glass noodles or serve over steamed jasmine rice to turn it into a heartier main.

A Quick Nutrition Overview

Here’s an approximate snapshot per serving (1/4 of the recipe), assuming the ingredient amounts listed and using peanuts and 1 tablespoon of oil in the dressing:

• Calories: ~260–270
• Protein: ~26–28 g
• Carbohydrates: ~10–14 g
• Total Fat: ~9–11 g
• Fiber: ~2–3 g
• Sodium: ~700–900 mg (varies with fish sauce brand)

These values are estimates and will vary based on shrimp size, exact veggie amounts, and brand differences. To reduce sodium, cut back slightly on fish sauce and add more lime and a pinch of salt to taste. To lower fat, skip the oil and use fewer peanuts; to boost carbs and calories, serve with rice or stir in glass noodles.

Your Questions, Answered

Can I use pre-cooked shrimp?

Yes. If they’re chilled, blot them dry and toss with a little dressing to coat before mixing into the salad. For better flavor, warm them briefly in a skillet with a teaspoon of water, then cool slightly and proceed. Don’t simmer pre-cooked shrimp or they’ll toughen.

What if I don’t have fish sauce?

You can substitute 2 tablespoons soy sauce plus 1 tablespoon lime juice and a pinch of salt. It won’t taste exactly the same, but it will still be delicious and balanced. There are also vegan fish sauce alternatives made from seaweed and mushrooms that work nicely here.

How long will the salad keep?

This salad shines when freshly made. Leftovers can be refrigerated for up to 1 day, though the vegetables and herbs will soften. For the best texture, store the dressing, veggies, herbs, and shrimp separately and toss just before serving.

A Warm Note to Finish

Cooking is one of the easiest ways to bring a little brightness into your day, and this Spicy Thai Shrimp Salad does exactly that. It’s fresh, lively, and full of personality—perfect for a weeknight dinner, a sunny weekend lunch, or sharing with friends. I hope you enjoy the colors, the aromatics, and the balance of flavors as much as I do. Here’s to vibrant food that brings people together, one satisfying bite at a time.