This Fresh Cilantro Shrimp Salad is a bright and tasty dish that’s perfect for a sunny day! Juicy shrimp, crunchy shallots, and fragrant cilantro come together for a refreshing bite.
I love how quick and simple this salad is to whip up. Just toss everything together and you’ve got a light meal that feels special. Perfect with a squeeze of lime! 🍤🌿
Key Ingredients & Substitutions
Shrimp: Large shrimp works best for this salad, but if you prefer, you can use medium shrimp or even cooked shrimp. If you’re looking for plant-based options, consider using marinated tofu for a different texture.
Shallots: Shallots add a mild onion flavor and a touch of sweetness. If you can’t find shallots, you can substitute with red onions or green onions for a similar zing.
Cilantro: Fresh cilantro is essential here for that vibrant taste. If you’re not a fan of cilantro, parsley can work as a milder substitute, although it will change the overall flavor profile.
Fish Sauce: This adds depth to your dish. For a vegetarian option, use soy sauce or tamari. If you want to keep it dairy-free, coconut aminos is a great alternative.
How Do I Fry Shallots Perfectly?
Fried shallots add a crunchy texture that enhances the salad. To get them right, follow these steps:
- Heat the oil over medium heat; don’t rush it as hot oil can burn shallots quickly.
- Once hot, add shallots and stir to prevent sticking.
- Keep frying them until they turn a beautiful golden brown; this could take about 3-5 minutes.
- Remove them promptly and let them drain on paper towels to keep them crispy.
It’s a simple technique that elevates the salad’s flavor and crunch factor!
Fresh Cilantro Shrimp Salad with Shallots
Ingredients You’ll Need:
For the Salad:
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 cup cooked white rice (preferably cooled)
- 1 cup fresh cilantro leaves and stems, roughly chopped
- 1 medium shallot, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1 small red chili (optional), thinly sliced
For the Dressing:
- 2 tablespoons vegetable oil (for frying shallots)
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian substitute)
- 1 teaspoon sugar
How Much Time Will You Need?
This salad takes about 15 minutes to prepare and cook. If you cool the rice in advance, it’ll be even quicker to toss everything together. Perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Frying the Shallots:
Start by heating vegetable oil in a small pan over medium heat. Once the oil is hot, carefully add the thinly sliced shallots. Fry them, stirring occasionally, until they turn golden brown and crispy—about 3-5 minutes. Once done, take them out using a slotted spoon and let them drain on paper towels to keep them crunchy. Set aside!
2. Cooking the Shrimp:
Next, season the shrimp with salt and pepper. In a skillet or a frying pan, heat it over medium-high heat. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, take them off the heat and let them cool for a moment.
3. Mixing the Salad:
In a large bowl, combine the cooked shrimp, your cooled rice, and the chopped cilantro. Then, add the crispy fried shallots, roughly chopped peanuts, and the sliced red chili if you like it spicy!
4. Making the Dressing:
In a small bowl, whisk together the lime juice, fish sauce, and sugar until the sugar is fully dissolved. This dressing will add a zesty kick to your salad!
5. Combining Everything:
Pour the dressing over the shrimp mixture in the bowl. Gently toss everything together until well combined. Give it a taste and, if needed, adjust the seasoning with more lime juice, fish sauce, or sugar.
6. Serving:
This salad is delicious served immediately or chilled. It pairs wonderfully with fresh greens or can be enjoyed as a light dish on its own. Dig in and enjoy the fresh flavors!
Enjoy your refreshing cilantro shrimp salad with the bright flavors, the fun crunch of peanuts, and the savory notes from the crispy shallots!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, be sure to thaw them completely before cooking. The best way to do this is to leave them in the fridge overnight or place them in a sealed bag and submerge them in cold water for about 30 minutes.
Is There a Substitute for Fish Sauce?
Yes, if you prefer a vegetarian option, soy sauce or tamari works great as a substitute for fish sauce. You can also use coconut aminos for a slightly sweeter flavor.
What Can I Use Instead of Rice?
If you’re looking to skip the rice, you can substitute it with quinoa or even a bed of mixed greens for a lighter, low-carb option. Both will pair nicely with the shrimp and dressing!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. If you opt to store leftovers, consider keeping the crispy shallots separate until you’re ready to serve to maintain their crunch.
