A fresh, vibrant salad that combines juicy shrimp, crisp vegetables, and a tangy, slightly sweet dressing inspired by Thai flavors. This dish is light yet satisfying, perfect for warm days or when you want something quick and nourishing.
Why You’ll Love This Recipe
This salad is packed with bright flavors and textures. The shrimp cook quickly, making it ideal for busy days, while the mix of crunchy vegetables and zesty dressing keeps every bite interesting. It’s naturally light, rich in protein, and can easily be adjusted to suit your taste preferences. Whether served as a main dish or a side, it delivers a refreshing and balanced meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 g raw shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup grated carrots
1 red bell pepper, thinly sliced
1 cucumber, sliced into thin strips
1/4 cup chopped fresh cilantro
2 green onions, sliced
1/4 cup chopped roasted peanuts
For the dressing:
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/2 teaspoon chili flakes (optional)
Directions
Heat olive oil in a pan over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
In a large bowl, combine green cabbage, purple cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
In a small bowl, whisk together lime juice, olive oil, honey, soy sauce, ginger, garlic, and chili flakes until well combined.
Add the cooked shrimp to the salad mixture.
Pour the dressing over the salad and toss everything together until evenly coated.
You can swap shrimp with grilled chicken or tofu for a different protein option. Add rice noodles to make it more filling, or include mango slices for a sweeter twist. Adjust the spice level by increasing or reducing chili flakes. For extra crunch, add bean sprouts or snap peas.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate if preparing ahead. This salad is best enjoyed cold, so reheating is not necessary. If the shrimp has been refrigerated, allow it to sit at room temperature for a few minutes before serving.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat dry before cooking.
What size shrimp works best?
Medium to large shrimp work best as they stay juicy and have a good texture.
Can I make this salad ahead of time?
Yes, but store the dressing separately and combine just before serving.
Is this recipe spicy?
It has mild heat, but you can adjust the chili flakes to your preference.
Can I use bottled lime juice?
Fresh lime juice is recommended for the best flavor, but bottled can be used if needed.
What can I use instead of peanuts?
You can substitute with cashews, almonds, or omit them for a nut-free version.
How do I know when shrimp are cooked?
They turn pink and opaque and curl into a loose “C” shape.
Can I add more vegetables?
Absolutely, feel free to add your favorites like snap peas or lettuce.
Is this salad suitable for meal prep?
Yes, just keep the dressing separate until ready to eat.
Can I make it vegetarian?
Yes, replace shrimp with tofu or chickpeas.
Conclusion
This Thai-inspired shrimp salad is a perfect blend of freshness, flavor, and simplicity. It’s quick to prepare, customizable, and delivers a satisfying meal without feeling heavy. Whether you’re serving it for lunch, dinner, or a gathering, it’s a dish that brings brightness and balance to the table.
A fresh and vibrant Thai-inspired shrimp salad with crisp vegetables, juicy shrimp, and a tangy lime dressing for a light yet satisfying meal.
Ingredients
450 g raw shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup grated carrots
1 red bell pepper, thinly sliced
1 cucumber, sliced into thin strips
1/4 cup chopped fresh cilantro
2 green onions, sliced
1/4 cup chopped roasted peanuts
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/2 teaspoon chili flakes (optional)
Instructions
Heat olive oil in a pan over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Set aside to cool slightly.
In a large bowl, combine green cabbage, purple cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
In a small bowl, whisk together lime juice, olive oil, honey, soy sauce, ginger, garlic, and chili flakes.
Add cooked shrimp to the salad mixture.
Pour dressing over the salad and toss until evenly coated.
Sprinkle with chopped peanuts and serve immediately.
Notes
Substitute shrimp with chicken or tofu for variation.
Add rice noodles to make it more filling.
Include mango slices for a sweet twist.
Adjust chili flakes for desired spice level.
Store leftovers for up to 2 days; keep dressing separate if prepping ahead.
