Shrimp Salad


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

This shrimp salad makes an enticing appetizer. The shrimp are briefly fried and then dressed with minced chiles, chopped scallions, and a blend of fish sauce and lime juice. Cucumber gives a refreshing crunch.


  • 2 tablespoons peanut oil or Shallot Oil
  • About 1 pound medium to large shrimp, peeled, deveined, and rinsed
  • 3 scallions, halved lengthwise and thinly sliced
  • ½ medium English cucumber
  • 2 tablespoons chopped coriander
  • 1 green or red cayenne chile, minced, or ¼ to ½ teaspoon Red Chile Powder
  • 1 teaspoon fish sauce
  • About 2 tablespoons fresh lime juice
  • Salt (optional)


Place a wok or large skillet over medium-high heat. Add the oil, then toss in the shrimp and stir-fry just until they turn pink, a minute or two.

Transfer the shrimp to a cutting board. Slice on the diagonal and place in a shallow bowl. Add the scallions.

Cut the cucumber into 1½-inch lengths and slice each length into julienne (you should have a scant cup). Add the cucumber, coriander, and chile to the shrimp and toss lightly. Add the fish sauce and lime juice and toss to mix well. Taste and add a little salt if you wish, then toss and serve immediately.

Shrimp and Winged Bean Salad

You can substitute 10 to 12 winged beans for the cucumber. Briefly cook them in a little boiling water until barely tender, 3 to 4 minutes; drain, trim off the tough ends, and cut into ½-inch-thick slices on the diagonal.