Pla Goong Spicy Thai Shrimp Salad Recipes

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PLA GOONG (SPICY THAI SHRIMP SALAD)



Pla Goong (Spicy Thai Shrimp Salad) image

This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it's combination of many tastes, each moment on your palate different from the next. It's a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.

Provided by Francis Lam

Categories     main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

Salt (optional)
3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp (1 1/2 pounds if heads-on)
2/3 cup very thinly sliced lemongrass (see note)
1 large shallot, thinly sliced
1/2 cup roughly chopped cilantro
1/2 cup whole mint leaves
6 makrut lime leaves, finely shredded
Jasmine rice, for serving

Steps:

  • Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
  • In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
  • Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
  • Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1712 milligrams, Sugar 8 grams, TransFat 0 grams

THAI SPICY SHRIMP SALAD (YAAM GOONG)



Thai Spicy Shrimp Salad (Yaam Goong) image

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!

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 head green leaf lettuce, cut
1 lb shrimp, cleaned and steamed
1/2 inch gingerroot, cut into thin julienne pieces
1 small red onion, thinly sliced
2 fresh red chilies, thinly sliced
1 stalk lemongrass, thinly sliced
2 garlic cloves, crushed
1 tablespoon brown sugar
2 tablespoons fish sauce
1/3 cup fresh lime juice
1 teaspoon black pepper
4 tablespoons chopped green onions
4 tablespoons chopped fresh cilantro
15 fresh mint leaves

Steps:

  • 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.

SPICY THAI SHRIMP SALAD



Spicy Thai Shrimp Salad image

Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients 12

2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
½ teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

Steps:

  • To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
  • Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 18.6 g, Cholesterol 230.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 8633.1 mg, Sugar 17.4 g

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Top Asked Questions

How to make spicy Thai shrimp salad?
This spicy Thai Shrimp Salad is made with plump, juicy shrimp, fresh herbs and veggies, and drizzled in a spicy yet delicious Thai salad dressing. Combine the Thai dressing ingredients in a bowl and set aside. Heat 1 tsp. coconut oil in a skillet over medium heat. Add the shrimp and cook 1-2 minutes per side, until pink and no longer opaque.
How to make PLA Goong recipe?
Making Pla Goong recipe is a piece of cake. Pla Goong is a seven ingredient salad with easy instructions. I boil the shrimp, cut the lemongrass, and prepare the mint leaves. Then, I put the Nam Prik Pao, Stevia, fish sauce, and lime juice together. I mix everything in a mixing bowl, and Voila that's how it's done. Super easy and simple, right?
How do you make shrimp and lettuce salad?
Add the chopped lettuce and tomatoes to a large plate or bowl. In a smaller bowl, add the red onion, shallots, cilantro and mint and mix together well. Sprinkle the lettuce with the herb and onion mixture. Layer the shrimp on top and drizzle with dressing. This recipe makes 4 appetizer servings or 2 full meal servings.
How do you cook shrimp with Thai chilies?
Soak them in the salted water for 5 to 10 minutes to freshen (this will give the shrimp a more luscious succulent texture). Then rinse thoroughly with plenty of water to remove the salt and drain. Mix the Thai chilies with the roasted chilli paste, fish sauce, lime juice and sugar.

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