If you’re craving something bright, fresh, and packed with vibrant flavors, this Cilantro Salad with Shallots and Shrimp Recipe is about to become your new favorite. It combines the zesty punch of lime and the aromatic earthiness of cilantro with tender, juicy shrimp and a hint of chili heat—all brought together by a perfectly balanced dressing. Each bite feels light yet satisfying, making it an ideal dish for a quick lunch, a refreshing dinner, or even a standout side for your next gathering.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that each play a crucial role in delivering the salad’s delightful texture and flavor profile. From the crisp cucumber to the fragrant cilantro and plump shrimp, every element contributes to the colorful and delicious result.
- 1 pound shrimp, peeled and deveined: Choose fresh or thawed shrimp for the best tender bite.
- 1 tablespoon olive oil: Helps to season and cook the shrimp while adding a subtle fruitiness.
- ¼ teaspoon salt: Enhances the natural flavors of the shrimp and salad ingredients.
- ¼ teaspoon black pepper: Adds a mild heat to season the shrimp perfectly.
- 4 cups fresh cilantro leaves (lightly packed): The star herb, bringing a bright, citrusy punch to the salad.
- 1 cup thinly sliced shallots: Offers a sweet, mild onion flavor with a crunchy texture.
- 1 small cucumber, thinly sliced: Adds refreshing crispness and a cool contrast to the shrimp.
- 1 small red chili, thinly sliced (optional): Gives a fiery kick if you like a bit of heat.
- 2 tablespoons lime juice: Provides tangy acidity that livens up every bite.
- 1 tablespoon fish sauce or soy sauce: Infuses that signature umami depth—choose fish sauce for authentic Southeast Asian flair or soy for a milder touch.
- 1 teaspoon honey or sugar: Balances acidity with a touch of sweetness.
- 1 tablespoon toasted sesame oil or olive oil: Adds a nutty aroma and enriches the dressing.
- Chopped peanuts or cashews for garnish (optional): Provides crunch and extra flavor as a finishing touch.
How to Make Cilantro Salad with Shallots and Shrimp Recipe
Step 1: Cook the Shrimp
Start by seasoning the shrimp with olive oil, salt, and black pepper. Heat a skillet or grill pan to medium-high, then cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque. This quick sear locks in their natural juices and develops a lovely slightly charred flavor. Once cooked, set the shrimp aside to cool just a bit.
Step 2: Prepare the Salad Base
While the shrimp rests, grab a large bowl and toss together the fresh cilantro leaves, thinly sliced shallots, cucumber slices, and red chili if you’re using it. This vibrant mix will create the refreshing foundation that balances the cooked shrimp perfectly.
Step 3: Whisk the Dressing
In a small bowl, whisk lime juice, fish sauce or soy sauce, honey, and toasted sesame oil until the ingredients are fully combined. This dressing is key in melding all the salad flavors together, delivering the zesty, salty, sweet, and nutty notes that make this salad irresistible.
Step 4: Combine and Garnish
Pour the dressing over the salad mixture and toss gently to coat everything evenly. Then, carefully fold in the cooked shrimp, giving the salad that delightful protein boost. Finally, sprinkle with chopped peanuts or cashews if desired to add an extra layer of texture and flavor. Serve immediately for the freshest taste.
How to Serve Cilantro Salad with Shallots and Shrimp Recipe
Garnishes
Garnish your salad with chopped peanuts or cashews for that wonderful crunch that contrasts so nicely with the tender shrimp and soft cilantro leaves. Adding a wedge of lime on the side lets guests add extra brightness if they wish. A few extra cilantro leaves on top give a fresh, enticing aroma as you dive in.
Side Dishes
This salad pairs beautifully with light, simple sides like steamed jasmine rice or quinoa to soak up the delicious dressing. For a heartier meal, serve alongside grilled vegetables or a bowl of warm miso soup to keep the Southeast Asian-inspired theme going strong.
Creative Ways to Present
Looking to impress your guests? Serve the salad in small individual clear bowls or even lettuce cups to add a fun, fresh element to your presentation. You could also pile it generously over toasted baguette slices for a funky salad bruschetta that’s packed with flavor in every bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. Because the salad contains fresh herbs and a delicate dressing, it’s best eaten within a day for peak flavor and texture. You’ll notice the cilantro wilts over time, and the dressing can make the cucumber soggy if left too long.
Freezing
This Cilantro Salad with Shallots and Shrimp Recipe is not suitable for freezing due to its fresh ingredients and soft textures. The shrimp and dressing will lose their quality and the herbs will become mushy once thawed.
Reheating
If you want to enjoy leftovers, it’s better to separate the shrimp and reheat them gently in a skillet over low heat. Then toss it back with the fresh salad components and dressing to keep everything tasting vibrant and fresh rather than warmed through completely.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking and pat them dry to avoid excess moisture. Fresh or frozen shrimp both work well, but fresh will always have the best texture.
What can I substitute for fish sauce if I don’t have any?
Soy sauce is a great alternative if you want to keep that salty, umami touch but prefer a milder flavor or are looking for a vegetarian-friendly option. Just adjust the quantity to taste since soy sauce can sometimes be saltier.
Is this salad spicy? How can I reduce the heat?
The optional thinly sliced red chili adds a gentle heat, but you can easily leave it out for a milder salad. Alternatively, use a sweeter chili or remove the seeds to tone down the spice.
Can I make this salad vegan?
Yes! Replace the shrimp with grilled tofu or roasted chickpeas for protein, and swap the fish sauce with a vegan soy sauce or tamari to keep all the delicious flavors intact.
How long does this salad keep its freshness?
Because of the fresh herbs and delicate dressing, this salad is best eaten the same day it’s made. It will start to wilt and lose crunchiness after 24 hours.
Final Thoughts
This Cilantro Salad with Shallots and Shrimp Recipe is one of those dishes that feels special yet comes together effortlessly. Its bright, herbal freshness combined with juicy shrimp and a zingy dressing makes for a truly memorable salad that you’ll want to share again and again. I hope you give it a try soon and enjoy every vibrant bite just as much as I do!
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Cilantro Salad with Shallots and Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Southeast Asian–Inspired
- Diet: Gluten Free
Description
A refreshing and light cilantro salad featuring sautéed shrimp, thinly sliced shallots, cucumber, and a tangy lime and fish sauce dressing. Perfect for a quick, healthy Southeast Asian-inspired meal that combines fresh herbs with savory, citrusy flavors.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups fresh cilantro leaves (lightly packed)
- 1 cup thinly sliced shallots
- 1 small cucumber, thinly sliced
- 1 small red chili, thinly sliced (optional)
Dressing and Garnish
- 2 tablespoons lime juice
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon honey or sugar
- 1 tablespoon toasted sesame oil or olive oil
- Chopped peanuts or cashews for garnish (optional)
Instructions
- Season shrimp: In a bowl, toss the shrimp with olive oil, salt, and black pepper to evenly coat.
- Cook shrimp: Heat a skillet or grill pan over medium-high heat and cook the shrimp for 2–3 minutes on each side until they turn pink and are cooked through. Remove from heat and allow to cool slightly.
- Combine salad ingredients: In a large bowl, mix together the fresh cilantro leaves, thinly sliced shallots, cucumber, and optional red chili slices.
- Prepare dressing: In a small bowl, whisk lime juice, fish sauce or soy sauce, honey or sugar, and toasted sesame oil or olive oil until well combined.
- Toss salad: Pour the dressing over the salad ingredients and toss gently to combine.
- Add shrimp: Fold the cooked shrimp into the salad gently to mix without breaking the leaves.
- Garnish and serve: Sprinkle chopped peanuts or cashews on top if desired and serve immediately to enjoy the freshest flavors.
Notes
- You can substitute half of the cilantro with baby spinach or mixed greens for a milder flavor.
- This salad is best enjoyed fresh and should be served immediately after assembling to preserve the textures and flavors.
