The City Magazine Since 1975

Thai Shrimp Salad

Rate This Recipe: 
    For the dressing:
  • 1/2 cup rice vinegar
  • 2 Tbs. sugar
  • 2 Tbs. lime juice
  • 1/3 cup plus 1 Tbs. soy sauce
  • 1 tsp. fish sauce
  • 2 garlic cloves, minced
  • 1 Tbs. fresh chopped basil
  • 1 tsp. fresh ground ginger
  • 1/4 tsp. Sriracha (Thai hot sauce)
  • 1/4 cup sesame oil
  • 2 Tbs. canola oil

For the salad:

  • 4 quarts water
  • 1 stalk lemongrass, cut into 1/2-inch sections
  • 1 Tbs. lime juice
  • 1 tsp. salt
  • 1 lb. medium shrimp (21 to 25 per pound), peeled and deveined, tails left intact
  • 2 cups Napa cabbage, shaved thin
  • 1 cup matchstick carrots
  • 3/4 cup packed cilantro leaves
  • 1/2 cup crushed peanuts
  • Lime wedges

For the dressing: Heat the rice vinegar and sugar in a small saucepan over low heat, stirring until sugar dissolves. Remove from heat and whisk in lime juice, soy sauce, fish sauce, garlic, basil, ginger, Sriracha, and oils. Cover and chill. Dressing can be prepared one day in advance. For the salad: Bring the water, lemongrass, lime juice, and salt to a simmer over medium heat. Allow broth to simmer for 10 minutes before adding shrimp, then cook for five minutes or until shrimp are opaque. Drain shrimp, discarding lemongrass sections. Toss shrimp with 1/4 cup of prepared dressing. Refrigerate until ready to assemble salad. Shrimp can be prepared up to six hours in advance. Spread the cabbage over bottom of serving platter. Layer the carrots on top, followed by the cilantro leaves, and then shrimp. Pour the remaining dressing evenly over salad. Top with crushed peanuts. Garnish with lime wedges.