fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
thai shrimp salad recipe card


  • 16 extra large peeled and deveined shrimp
  • 2 tablespoons oil
  • 1 lemongrass stalk (or 2 tablespoons chopped lemongrass)
  • 2 tablespoons peeled and minced ginger
  • 1 large shallot
  • 5 kaffir lime leaves
  • 2 tablespoons fresh lime juice, about ½ a large lime
  • 2 tablespoons fresh orange juice, about ¼ large orange
  • 2 tablespoons fish sauce
  • 1 Tablespoon sugar
  • 4 sprigs fresh mint
  • 4 sprigs fresh cilantro
  • 23 fresh hot chilies seeded and finely chopped
  • 1 scallion finely sliced on and angle
  • 1 handful of cherry tomatoes halved 
  • 1 head of soft lettuce like bibb or boston
  • Salt and pepper to taste


  1. If using whole lemongrass, remove the tough outer leaves of lemongrass and trim off the top ⅔ and the end of the bulb. You will only be using the bottom portion. Slice the lemongrass as thinly as possible. Then chop it up finely.
  2. Peel and trim the shallot, cut in half, and then finely slice across the bulb. 
  3. Turn the kaffir lime leaves over, pull the hard center string off (like a string bean) and then stack the leaves, roll them tightly like a cigarette and shred them with a knife as finely as possible. Then run your knife through the stack a couple of times to chop up the leaves.
  4. Add the lemongrass, kaffir lime, ginger, fish sauce, sugar, ⅛ teaspoon of salt, and the citrus juices to a large bowl. Mix until sugar is dissolved and set aside.
  5. Roughly chop the cilantro and the mint and set aside.
  6. Move the oven rack to the top shelf. Toss the shrimp with the oil and sprinkle lightly with ground black pepper. Lay the shrimp in one layer on a piece of foil or parchment paper and broil on high for 4-5 minutes. (Check to see that the underside of the shrimp has been cooked. In general, I find that you do not need to flip over the shrimp while cooking.) 
  7. Put the shrimp aside until cool enough to handle and then remove the tails. Pour the shrimp and any accumulated juices into a bowl with the dressing. Add the tomatoes and the herbs. Mix gently to combine. Take a small taste and adjust seasonings if needed.
  8. Serve the shrimp warm served over a couple leaves of lettuce. Garnish with some sliced scallion.