Thai Shrimp Salad (Shrimp Yum Goong)

Thai Shrimp Salad (Shrimp Yum Goong)

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 servings
Nutrition Facts (per serving)
236 Calories
9g Fat
16g Carbs
24g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 236
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 15%
Cholesterol 103mg 34%
Sodium 1026mg 45%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 24g
Vitamin C 142mg 708%
Calcium 94mg 7%
Iron 2mg 13%
Potassium 810mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thai shrimp salad—also known as Shrimp Yum Goong—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. The proteins in these salads are usually seafood and pork. Feel free to add vermicelli noodles to this dish as it adds more body to this salad and absorbs all the juices and dressing of the sauce very well.

The flavors that make Thai salads are spicy, sour, sweet, and salty. You can adjust the flavors to your liking. The fresh herbs give this dish its bright and delicious flavors. Try this easy recipe for a light and healthy lunch or dinner.

Ingredients

  • 8 to 10 shrimp

  • 4 ounces pork, minced

  • 3 to 4 sprigs cilantro, chopped

  • 3 spring onions, chopped

  • 1/2 onion, sliced

  • 1/2 cup chopped celery leaves

  • 2 to 3 bird's eye chiles

  • 1 tablespoon fish sauce

  • 1 tablespoon lime juice

  • 1/2 teaspoon sugar

  • Thai jasmine rice, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Thai Shrimp Salad (Shrimp Yum Goong) ingredients

    The Spruce / Diana Chistruga

  2. 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.

    shrimp cooking in a skillet

    The Spruce / Diana Chistruga

  3. 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.

    pork cooking in a skillet

    The Spruce / Diana Chistruga

  4. In a medium-sized bowl, add the shrimp, minced pork, cilantro, spring onion, onion, celery leaves, and chiles. Stir until well incorporated.

    add the shrimp, minced pork, cilantro, spring onion, onion, celery leaves, and chiles to a bowl

    The Spruce / Diana Chistruga

  5. In a small bowl combine the fish sauce, lime, and sugar. Stir together until the sugar dissolves completely.

    In a small bowl combine the fish sauce, lime, and sugar

    The Spruce / Diana Chistruga

  6. 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.

    Thai Shrimp Salad (Shrimp Yum Goong) in a bowl

    The Spruce / Diana Chistruga