Shrimp Salad Recipe

Name: Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, chopped; 1/4 cup peanut oil; 2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips; 1/3 cup thinly sliced shallot; 1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste; 1/4 cup Asian fish sauce; 1/4 cup fresh lime juice; 4 qt water; 1 tablespoon salt; 2 (1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife; 1 1/2 lb large shrimp (24 to 30), shelled and deveined; 1/3 cup salted roasted peanuts, finely chopped; Garnish: fresh cilantro leaves and lime wedges

Servings: persons

2 garlic cloves, chopped
1/4 cup peanut oil
2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips
1/3 cup thinly sliced shallot
1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
1/4 cup Asian fish sauce
1/4 cup fresh lime juice
4 qt water
1 tablespoon salt
2 (1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife
1 1/2 lb large shrimp (24 to 30), shelled and deveined
1/3 cup salted roasted peanuts, finely chopped
Garnish: fresh cilantro leaves and lime wedges

1
Cook garlic in oil in a small heavy saucepan over moderate heat, stirring occasionally, until golden, about 2 minutes.
2
Pour oil through a sieve into a large heatproof bowl and discard garlic.
3
Cool oil, then toss with tomatoes, shallot, chile, fish sauce, and lime juice.
4
Bring water, salt, and ginger to a boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes.
5
Drain in a colander and discard ginger.
6
Add shrimp to tomatoes, then add peanuts.
7
Toss to combine and season with salt.
8
Serve warm or at room temperature.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 garlic cloves, chopped, 1/4 cup peanut oil, 2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips, 1/3 cup thinly sliced shallot, and more.

Yes, Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions