Thai Spicy Shrimp Salad (Yaam Goong)

Thai Spicy Shrimp Salad (Yaam Goong)

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 4-6

    • About This Recipe

    “Spicy, refreshing, and easy and quick beyond belief to make!Buy your shrimp already cooked from the market and you won’t have to cook a thing!”

    Ingredients

  • 1headgreen leaf lettuce, cut
  • 1lbshrimp, cleaned and steamed
  • 1/2 inchgingerroot, cut into thin julienne pieces
  • 1smallred onion, thinly sliced
  • 2fresh red chilies, thinly sliced
  • 1stalklemongrass, thinly sliced
  • 2garlic cloves, crushed
  • 1tablespoonbrown sugar
  • 2tablespoonsfish sauce
  • 1/3 cupfresh lime juice
  • 1teaspoonblack pepper
  • 4tablespoonschopped green onions
  • 4tablespoonschopped fresh cilantro
  • 15fresh mint leaves

    • Directions

  • Put lettuce in salad bowls, and arrange shrimp on top.
  • Place ginger, onion and chilies over shrimp.
  • In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
  • Pour over salads and garnish with green onion, cilantro, and mint leaves.
  • Serve.

    • Reviews

  • “Bravo, nice salad!I made this a couple of days ago following the directions exactly but used the microplane to grate my ginger and I did not have the lemongrass so used the zest of one lemon.To my dressing I added 1 tablespoon of canola oil to hold it onto the salad better.I cooked my own shrimp but see how easy it would be with pre-cooked.I actually think I would like this even better with chicken.Thanks for posting, Sue Lau.”

  • “So much satisfaction, so little fat and calories! I forgot to get lemongrass, so I subbed the zest of one lemon. I also served the gingerroot on the side, because of family allergies. This was so full of flavor! Thank you for posting.”

  • “Wow! I halved the recipe and used the lime sauce mixture as 1 serving over my salad. I took a taste of the sauce and knew I wanted my salad saturated with it! I realized that my shrimp had freezer burn so I had to cook chicken breast. I sliced the chicken thinly and sauteed in sesame seed oil, trying to keep in line with the recipe’s flavor. I didn’t have any chiles so I just used slices of jalapenos with the seeds. Gave it a nice kick! Great for those who like the heat! Next time I’ll cut the lemongrass in smaller pieces as I found them a little harder to eat and getting in the way when raw. They do add a great flavor. I found it fresh at Whole Foods. When I was done eating, I gathered the remaining “juice” and packed it to eat with my next serving, lunch, the following day. Update: I had to add some garlic oil to the dressing for some fat to make this a main meal.”

  • “This was really, really great. We marinated the shrimp in the sauce for about an hour and and then topped the lettuce with it.”

  • “Oh my, delicious salad Sue!I made dinner without cooking a thing tonight and it was delicious.I used already cooked shrimp from the store and made the rest pretty as written except that I just can’t get lemongrass here but I used some lemongrass powder….poor substitute but better than nothing.Also, I used up half a bag of Earthbound Farms organic herbs combine with the green leaf lettuce called for in the recipe.My husband and I discovered pretty quick that the dill in the herb mix was NOT compatible with the other flavors in this salad!So, we picked it all out.I also cut down on the black pepper a bit and halved the mint, just for our own tastes.We really enjoyed this salad and it’s so easy to put together on a summer evening.Thanks Sue, we’ll be doing this one again!”

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