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
Scale
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.
