Thai Shrimp Salad Recipe (Pla Goong) — Spicy, Fresh, and Full of Thai Herbs

 

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Thai Shrimp Salad, known as Pla Goong (พล่ากุ้ง), is one of Thailand's most beloved seafood dishes. This refreshing, spicy salad combines succulent shrimp with aromatic Thai herbs, tangy lime juice, and fiery chilies, creating an explosion of flavors that's both invigorating and satisfying. Despite its complex taste profile, Pla Goong is surprisingly simple to make, requiring minimal cooking and coming together in under 20 minutes.

Why This Dish is So Easy to Make

Unlike many Thai dishes that require lengthy preparation or special cooking techniques, Pla Goong is remarkably straightforward:

• Minimal cooking required – You only need to boil the shrimp for a few minutes
• No complex sauces – The dressing comes together by simply mixing a few ingredients
• Fresh ingredients – Most components are used raw, preserving their natural flavors
• Quick assembly – Once the shrimp is cooked, it's just a matter of tossing everything together

This makes it perfect for home cooks of all skill levels, and an ideal choice when you want authentic Thai flavors without spending hours in the kitchen.

When and How to Enjoy Pla Goong

Perfect Meal Pairings

Pla Goong is traditionally served as part of a Thai meal alongside:

• Sticky rice (Khao Niao) – The mild, sticky texture balances the salad's bold spiciness
• Grilled meats – Pairs wonderfully with Gai Yang (Thai grilled chicken) or Moo Ping (grilled pork skewers)
• Papaya Salad (Som Tam) – Together they create a classic Isaan-style feast
• Thai curries – Serves as a refreshing contrast to rich, coconut-based curries

Ideal Meal Time

This dish is versatile enough for:

• Lunch – Light yet satisfying, perfect for midday dining
• Dinner – As an appetizer or main course in a multi-dish spread
• Outdoor gatherings – Popular at barbecues and picnics due to its refreshing quality

Seasonal and Festival Occasions

Pla Goong is especially popular during:

• Songkran (Thai New Year, April) – The spicy-sour flavors provide relief from the intense heat
• Summer months – It's cooling, fresh herbs help combat tropical temperatures
• Seafood festivals – Celebrated in coastal regions throughout Thailand
• Family gatherings – Often prepared for special occasions and celebrations

The dish's bright, lively flavors make it a natural choice whenever you want something refreshing and energizing.

Ingredients

For the Shrimp

• 1 lb (450g) large shrimp, peeled and deveined (tails on or off, your preference)
• 4 cups water
• 1 slice of ginger
• 1 stalk lemongrass, bruised (optional, for poaching)

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For the Dressing

• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons fish sauce
• 1 tablespoon sugar (palm sugar preferred)
• 2-4 Thai bird's eye chilies, thinly sliced (adjust to taste)
• 2 cloves garlic, minced

For the Salad

• 3 stalks lemongrass, tender parts only, thinly sliced
• 4-5 kaffir lime leaves, stems removed, finely shredded
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro (coriander), roughly chopped
• 3-4 shallots, thinly sliced
• 1 small red onion, thinly sliced
• 2 tablespoons roasted rice powder (Khao Kua)*
• Fresh Thai basil (optional)

For Serving

• Lettuce leaves or cabbage
• Cucumber slices
• Cherry tomatoes

*Roasted rice powder adds a nutty, toasted flavor. To make: toast raw sticky rice in a dry pan until golden, then grind in a spice grinder.

Step-by-Step Instructions

Step 1: Prepare the Shrimp

1. Bring water to a boil with ginger and bruised lemongrass
2. Add shrimp and cook for 2-3 minutes until they turn pink and opaque (don't overcook!)
3. Drain immediately and plunge into ice water to stop cooking
4. Pat dry and set aside

Step 2: Make the Dressing

1. In a small bowl, mix lime juice, fish sauce, and sugar
2. Stir until the sugar completely dissolves
3. Add minced garlic and sliced chilies
4. Taste and adjust balance (should be sour, salty, slightly sweet, and spicy)

Step 3: Prepare the Aromatics

1. Slice the lemongrass paper-thin using only the tender bottom portion
2. Shred kaffir lime leaves into fine ribbons (remove the tough center stem)
3. Slice shallots and red onion thinly
4. Roughly chop fresh herbs

Step 4: Assemble the Salad

1. In a large mixing bowl, combine the cooked shrimp
2. Add all sliced aromatics and fresh herbs
3. Pour the dressing over everything
4. Add roasted rice powder
5. Toss gently but thoroughly to coat everything evenly
6. Let sit for 2-3 minutes to allow flavors to meld

Step 5: Serve

Transfer to a serving platter lined with lettuce leaves. Garnish with cucumber slices and cherry tomatoes. Serve immediately while the herbs are still fresh and vibrant.

Common Problems and Solutions

Problem 1: Rubbery Shrimp

Cause: Overcooking Solution: Cook shrimp just until they turn pink (2-3 minutes max). They'll continue cooking slightly after removal from the heat. Use a timer!

Problem 2: Too Spicy

Cause: Too many chilies or seeds left in. Solution: Start with fewer chilies and add more to taste. Remove seeds for less heat. Add more lime juice and sugar to balance. Serve with extra cucumber and lettuce.

Problem 3: Dressing Tastes Flat

Cause: Imbalanced flavors or old lime juice. Solution: The dressing should hit all four notes: sour (lime), salty (fish sauce), sweet (sugar), and spicy (chilies). Always use fresh lime juice, never bottled.

Problem 4: Lemongrass is Too Tough

Cause: Using outer layers or not slicing thinly enough. Solution: Only use the tender bottom 3-4 inches of the stalk. Slice paper-thin against the grain.

Problem 5: Herbs Turn Brown

Cause: Prepared too far in advance or dressed too early. Solution: This salad is best made and served immediately. If you must prep ahead, keep components separate and toss just before serving.

Problem 6: Can't Find Roasted Rice Powder

Solution: Make your own by toasting uncooked sticky rice in a dry pan until golden brown (about 5 minutes), then grind in a spice grinder or mortar and pestle. Store extras in an airtight container.

Essential Equipment 

1. Large Mixing Bowl – For tossing the salad without spilling
2. Sharp Chef's Knife – Essential for slicing lemongrass and herbs
3. Citrus Juicer – Makes extracting lime juice effortless
4. Thai Granite Mortar and Pestle – For making roasted rice powder and crushing garlic
5. Spice/Coffee Grinder – Alternative for making roasted rice powder
6. Fine Mesh Strainer – For draining shrimp quickly
7. Slotted Spoon – For removing shrimp from boiling water
8. Microplane Zester – Useful for shredding kaffir lime leaves finely
9. Mandoline Slicer – For perfectly thin, uniform shallot and onion slices
10. Large Serving Platter – To present your beautiful creation

Nutritional Information (Per Serving, Serves 4)

• Calories: 165
• Protein: 24g
• Carbohydrates: 12g
• Fat: 1.5g
• Fiber: 2g
• Sodium: 680mg
• Sugar: 4g
• Cholesterol: 190mg

Key Nutrients:

• High in lean protein from shrimp
• Rich in Vitamin C from lime juice and herbs
• Contains beneficial compounds from lemongrass and kaffir lime
• Low in fat and calories
• Good source of selenium and vitamin B12

Health Benefits

Is This Dish Healthy?

Yes, Pla Goong is exceptionally healthy! Here's why:

High in Lean Protein: Shrimp provides excellent quality protein with minimal fat, supporting muscle maintenance and satiety.

Low in Calories: At only 165 calories per serving, it's perfect for weight management while being filling and satisfying.

Rich in Antioxidants: The abundance of fresh herbs (mint, cilantro, basil) and aromatics (lemongrass, kaffir lime) provides powerful antioxidants and anti-inflammatory compounds.

Supports Digestive Health: Thai herbs like lemongrass and mint aid digestion and can help reduce bloating.

Heart-Healthy: Low in saturated fat and cholesterol-friendly when consumed as part of a balanced diet. The omega-3s in shrimp support cardiovascular health.

Immune-Boosting: Vitamin C from lime juice and herbs, plus garlic, supports immune function.

Naturally Gluten-Free: Safe for those with gluten sensitivities or celiac disease.

Health Considerations

• Sodium content: Fish sauce is salty. Those watching sodium intake can use reduced-sodium fish sauce or reduce the amount.
• Shellfish allergies: Obviously unsuitable for those with shellfish allergies.
• Spiciness: The chilies may irritate sensitive stomachs; adjust heat level as needed.

This dish aligns perfectly with Mediterranean and Asian dietary patterns associated with longevity and reduced disease risk.

Expert Tips You Won't Find in Regular Recipes

Tip 1: The Ice Plunge Secret

After boiling shrimp, immediately plunge them into ice water for exactly 30 seconds, then drain. This stops the cooking process completely and gives you that perfect bouncy texture that restaurants achieve. Pat them completely dry before adding to the salad to prevent diluting the dressing.

Tip 2: Toast Your Fish Sauce

For a deeper, more complex flavor, briefly heat your fish sauce in a small pan until it just starts to bubble (about 10 seconds), then cool before mixing it into the dressing. This mellows the harsh edges and adds a subtle caramelized note.

Tip 3: The Shallot Soak

Thinly sliced shallots can be harshly pungent. Soak them in cold water for 10 minutes, drain, and squeeze dry before adding. This removes the sharp bite while keeping their sweet flavor. Thai street vendors always do this!

Tip 4: Bruise Before You Slice

Before slicing lemongrass, give the stalks several hard whacks with the back of your knife to bruise them. This releases aromatic oils that will better infuse the salad. Then slice as thinly as possible.

Tip 5: The "Massage" Technique

After adding the dressing, use your hands (clean hands!) to gently massage the shrimp and herbs together for 30 seconds. This helps the flavors penetrate better than tossing with utensils. Thai cooks swear by this method.

Tip 6: Double Lime Technique

Use lime juice in the dressing, but also add a few tiny pieces of fresh lime zest (avoiding the white pith). This adds an aromatic dimension that juice alone can't provide.

Tip 7: Temperature Matters

Serve this salad at cool room temperature, not cold from the fridge. Cold temperatures mute the flavors of lime, fish sauce, and herbs. If your shrimp were refrigerated, let them sit out for 10 minutes before assembling.

Tip 8: The Herb Ratio

For the most authentic flavor, use equal amounts of mint and cilantro, but mint should slightly dominate. Too much cilantro overwhelms the delicate lemongrass and lime flavors.

Tip 9: Make Extra Roasted Rice Powder

Roasted rice powder (Khao Kua) is the secret weapon in many Thai salads. Make a large batch and store it in an airtight container. It keeps for months and adds that distinctive nutty flavor you can't get any other way. You'll find yourself sprinkling it on everything!

Tip 10: The Resting Period

While this salad should be served fresh, letting it rest for 2-3 minutes after tossing allows the salt from the fish sauce to draw out moisture from the aromatics, creating a natural "sauce" that beautifully coats everything.

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Final Thoughts

Pla Goong represents everything wonderful about Thai cuisine: fresh ingredients, bold flavors, and elegant simplicity. Whether you're serving it at a summer barbecue, as part of a Thai feast, or as a light, healthy dinner, this spicy shrimp salad never fails to impress. The combination of succulent shrimp, aromatic herbs, and that perfectly balanced dressing creates a dish that's simultaneously refreshing, exciting, and deeply satisfying.

Once you master this recipe, you'll find yourself making it again and again—it's that addictive! And the best part? You'll look like a culinary expert while spending barely 20 minutes in the kitchen.

สาธุ! (Saathu! - Delicious!)