Thai Shrimp Salad Shrimp Yum Goong Recipes

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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.

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 SHRIMP SALAD (SHRIMP YUM GOONG)



Thai Shrimp Salad (Shrimp Yum Goong) image

Thai shrimp salad is a refreshing dish that can be made quickly and easily. There are many varieties to these kinds of salads, but the herbs, aromatics, and dressing stay the same.

Provided by Cat Lau

Categories     Lunch     Dinner     Salad

Time 20m

Yield 2

Number Of Ingredients 11

8 to 10 shrimp
4-ounces pork (minced)
3 to 4 sprigs of cilantro (chopped)
3 spring onions (chopped)
1/2 onion (sliced)
1/2 cup celery leaves (chopped)
2 to 3 birds eye chili (chopped)
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 teaspoon sugar
Serving suggestion: Thai jasmine rice

Steps:

  • Gather the ingredients.
  • Warm a small pan over medium heat. Add the shrimp and let them cook on one side without browning. Once one side begins to turn opaque, flip them over until they are cooked all the way through. Remove the shrimp from the pan and set aside to cool.
  • In the same pan over medium heat, add the minced pork and stir until cooked. Don't let the meat brown. Reserve the pork and juices on a plate and set aside to cool.
  • In a medium-sized bowl, add the shrimp, minced pork, cilantro, spring onion, onion, celery leaves, and chiles. Stir until well incorporated.
  • In a small bowl combine the fish sauce, lime, and sugar. Stir together until the sugar dissolves completely.
  • Add the dressing to the ingredients in the medium bowl and give it a good mix. Serve immediately with Thai jasmine rice . Feel free to add more fish sauce, lime juice, or chile to the dish to taste.

Nutrition Facts : Calories 209 kcal, Carbohydrate 11 g, Cholesterol 103 mg, Fiber 3 g, Protein 23 g, SaturatedFat 3 g, Sodium 1019 mg, Sugar 4 g, Fat 9 g, ServingSize 2, UnsaturatedFat 0 g

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