Fresh, vibrant and packed with flavor
This spicy Asian shrimp salad is one of those dishes where every bite tastes a little different. Juicy shrimp, crunchy green beans, fresh herbs and a bright lime dressing come together to create a salad that is light, refreshing and full of bold Southeast Asian flavors.
It’s the perfect dish for a warm day — fresh, citrusy, slightly spicy and incredibly aromatic.
Ingredients (2–3 servings)
For the salad:
- 250 g shrimp, peeled and deveined
- 150 g green beans
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 1 handful fresh cilantro
- 1 handful fresh mint
- 2–3 tbsp tiny dried shrimp (for topping)
For the dressing:
- juice of 1 lime
- 1–1.5 tbsp fish sauce
- 1 tsp sugar
- 1 small chili, finely chopped
(or chili flakes to taste)
Instructions
- Cook the shrimp
Heat a pan over medium-high heat with a small drizzle of oil.
Sear the shrimp for 1–2 minutes per side until they turn pink and lightly golden.
Remove from the pan and let them cool slightly.
- Blanch the green beans
Bring a pot of salted water to a boil.
Add the green beans and cook for 2–3 minutes, just until tender but still bright green and crunchy.
Immediately transfer them to cold water to stop the cooking, then drain well.
- Prepare the vegetables
Slice the red onion thinly.
Cut the cherry tomatoes in half.
Roughly chop the cilantro and mint.
- Make the dressing
In a small bowl combine:
- lime juice
- fish sauce
- chopped chili
- sugar
Stir until the sugar dissolves and the dressing tastes bright, salty, spicy and slightly sweet.
- Assemble the salad
In a large bowl combine:
- shrimp
- green beans
- cherry tomatoes
- red onion
- fresh herbs
Pour the dressing over the salad and toss gently to combine.
- Finish
Sprinkle generously with tiny dried shrimp on top.
They add an incredible deep umami flavor and extra texture.
Tips
- If you like more heat, add extra chili or chili flakes.
- A few crushed peanuts work beautifully here too.
- This salad is best served fresh and slightly chilled.
