Hey there, my friend 👋. This chopped Thai shrimp salad with garlic lime dressing is a game-changer. It’s fresh, crunchy, and bursting with bold flavors. The shrimp are juicy, the veggies are crisp, and the dressing? Oh, that’s where the magic happens—oops, I mean, that’s where the flavor explosion begins.
And the best part? You can whip this up in just 30 minutes. No stress, no fuss, just a delicious meal that’s light, refreshing, and satisfying. Let’s get into it.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Chopping board
- Sharp knife
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Large skillet
- Tongs
- Serving plates
Important Info
- Servings: 4 plates
- Estimated Cost: Around $15-$18 depending on ingredient prices
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Calories per Serving: About 320 calories
- Cook Method: Stovetop
- Season: Perfect for Spring and Summer
- Courses: Salad, Main Course
- Cuisine: Thai-inspired
- Diets: GlutenFreeDiet, LowCalorieDiet, DairyFreeDiet
How to Make Chopped Thai Shrimp Salad with Garlic Lime Dressing
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Salad:
- 1 lb shrimp (peeled, deveined)
- 2 cups shredded cabbage (purple or green)
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- ½ cup chopped cilantro
- ½ cup chopped green onions
- ½ cup chopped peanuts (optional)
For the Garlic Lime Dressing:
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp minced garlic
- ½ tsp grated ginger
- ½ tsp red pepper flakes (optional, for spice)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Shrimp | Chicken, tofu, or cooked salmon |
| Fish sauce | Extra soy sauce or Worcestershire sauce |
| Honey | Maple syrup or brown sugar |
| Sesame oil | Olive oil or avocado oil |
| Red pepper flakes | Sriracha or cayenne pepper |
| Peanuts | Cashews or almonds |
Instructions
- Prepare the shrimp. Pat them dry with a paper towel and season lightly with salt and pepper.
- Cook the shrimp. Heat a skillet over medium-high heat. Add a little oil, then toss in the shrimp. Cook for about 2-3 minutes per side until they turn pink and opaque. Remove from heat and let them cool slightly.
- Chop the veggies. While the shrimp cool, finely chop the cabbage, carrots, red bell pepper, cilantro, and green onions. Place them in a large mixing bowl.
- Make the dressing. In a small bowl, whisk together lime juice, fish sauce, honey, soy sauce, sesame oil, garlic, ginger, and red pepper flakes. Taste and adjust seasoning if needed.
- Assemble the salad. Add the cooked shrimp to the bowl of veggies. Pour the dressing over everything and toss gently until everything is coated.
- Add the crunch. Sprinkle the chopped peanuts on top just before serving for extra texture.
- Serve immediately. Enjoy as a light meal or pair it with rice for something heartier.
Helpful Tips
- Don’t overcook the shrimp. They cook fast, so keep an eye on them to avoid rubbery texture.
- Want a meal-prep option? Store the dressing separately and mix it in when ready to eat.
- Add extra protein. Toss in some grilled chicken or tofu for a bigger meal.
- Make it spicier. Add a little sriracha to the dressing if you like a kick.
- Fresh lime is key. Bottled lime juice won’t give you the same bright flavor.
What to Serve with Chopped Thai Shrimp Salad
This salad is great on its own, but if you want a fuller meal, try it with:
- Steamed jasmine rice
- Garlic butter noodles
- A side of crispy wontons
- Chilled coconut water or Thai iced tea
How Do You Serve the Recipe?
I like to serve this salad in a large, shallow bowl so you can see all the colorful ingredients. A sprinkle of extra peanuts and a lime wedge on the side make it look even better. If you’re serving it for guests, try plating it on individual dishes for a more polished look.
Where Do You Serve This Recipe the Most?
This is perfect for summer picnics and barbecues because it’s light and refreshing. It’s also great for a quick lunch when you want something healthy but don’t want to spend hours in the kitchen. And if you’re hosting a dinner party, it makes a fantastic starter before the main course.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving it immediately, keep the salad covered at room temperature for up to 1 hour. Any longer, and the shrimp should be refrigerated.
Refrigeration
- Store leftovers in an airtight container in the fridge. It will stay fresh for up to 2 days.
- Keep the dressing separate to avoid sogginess.
Freezing
- Do not freeze the salad as the fresh veggies will lose their crunch and the shrimp texture will change.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but keep the dressing separate and add it just before serving so the veggies stay crisp.
What can I use instead of fish sauce?
You can use extra soy sauce or Worcestershire sauce. The flavor will be slightly different but still delicious.
Can I use frozen shrimp?
Yes, just thaw them completely before cooking. Pat them dry to avoid excess moisture in the pan.
How can I make this recipe vegan?
Replace the shrimp with tofu and use extra soy sauce instead of fish sauce.
What’s the best way to add more crunch?
Extra peanuts, crispy wontons, or even toasted sesame seeds will give it a nice crunch.
Meta Description
Chopped Thai shrimp salad with garlic lime dressing is fresh, crunchy, and easy to make. A light, healthy meal ready in 30 minutes. Perfect for summer.