Packed with fresh herbs and tossed in a tangy, savory dressing, Thai Shrimp Salad is a fresh (and quick!) way to enjoy delicious Thai flavors. 

One of the first…possibly the first Thai dish that Frank and I learned to make when we lived in Thailand was Thai Shrimp Salad. I still remember it as the first time that I fully understood the full range of flavors found in many beloved Thai dishes – sour, sweet, spicy, savory. But this dish has even more – so many fresh herbs. It’s absolutely bursting with color and flavor and best of all, it’s easy to make. Prep the ingredients and the shrimp cooks in just a couple minutes. 

Here’s how to make it!

First, Make the Dressing 

The dressing used for this salad is a variation on the classic. My go-to is this Simple Dressing for Thai Salads, but for shrimp salad it gets an extra boost of flavor from Nam Prik Pao. 

What is Nam Prik Pao?

Let’s talk Nam Prik Pao (Roasted Thai Chili Paste). This smoky, sweet and savory chili paste or jam is an absolute powerhouse of flavor used in Thai cooking. It is the key ingredient in Tom Yum Goong. Many versions have a balanced, not super spicy, flavor so they’re a great option to add flavor without lots of spice. It includes shrimp, so be aware of this if you cannot eat seafood. 

Look for Nam Prik Pao at an international market (I always like Mae Pranom brand). I’ve also seen the Thai Kitchen brand in the international aisle at my local grocery store. Like most American-made brands of Thai condiments, it’s not as flavorful as Thai brands but I love that it’s widely available. It’s also not at all spicy, so a great option if you don’t want spice. 

If you’re looking for a vegetarian, shrimp-free version, I’ve got you covered here.

Next, Chop the Fresh Herbs

After the dressing, the key to the bright flavor of Thai Shrimp Salad is fresh herbs! Cilantro, shallots, and mint are straightforward to prep, but the authentic flavor of this salad also comes from lemongrass and makrut lime leaves. It’s worth noting that the salad is still delicious even without the lemongrass and lime leaves, but they’re absolutely worth tracking down if you can. Both ingredients are available at many well-stocked grocery stores (Whole Foods carries both) and any international market. 

For tips on how to prep lemongrass, I always like this guide by TheKitchn.

Finally, Cook the Shrimp

The last step to this delicious salad is to boil the shrimp just until cooked through. Shrimp cooks fast, within a couple of minutes, so keep an eye on it and drain it as soon as it turns pink and opaque. Toss it with the dressing while it’s still warm so that it has a chance to soak up the dressing. Then toss it with the fresh herbs. Serve right away while the herbs are still bright and fresh.

You’re going to love this one!

If you try it, be sure to leave me a note in the comments or tag me on Instagram. I love seeing everything you’re cooking!

More Shrimp Recipes

Roasted Shrimp with Feta

Sweet and Spicy Grilled Shrimp with Pineapple Salsa

Sheet Pan Jerk Shrimp with Coconut Rice

Ginger Shrimp Potstickers