Shrimp (Prawn) Salad Recipe 🦐🥗
Introduction
This shrimp (prawn) salad is a delightful blend of flavors and textures that will transport your taste buds to a tropical paradise. Inspired by a recipe my sister made recently, this salad is perfect for summer potlucks and can be made ahead for convenience. While the original recipe called for lime leaves and coriander roots, I’ve adapted it with more commonly available ingredients, making it accessible and easy to prepare. The vibrant dressing combined with succulent shrimp and fresh herbs creates a dish that is both refreshing and satisfying. Let’s dive into this flavorful journey! 🌞🍤
Ingredients
- Lemon juice: 2 tablespoons 🍋
- Tamarind juice: 1 tablespoon 🍈
- Fish sauce: 2 tablespoons 🐟
- Palm sugar: 3 tablespoons 🍬
- Shrimp (prawns): 1 1/2 pounds, cleaned and deveined 🍤
- Shallots: 10, thinly sliced 🧅
- Lemongrass: 4 stalks, finely chopped 🌿
- Red chile: 1, finely chopped 🌶️
- Kaffir lime leaves: 2, finely sliced 🍃
- Coriander leaves: 1/4 cup, roughly chopped 🌿
Nutritional Information (Per Serving)
- Calories: 278.2 kcal
- Fat: 2.8 g
- Saturated Fat: 0.7 g
- Cholesterol: 487.5 mg
- Sodium: 1028.2 mg
- Carbohydrates: 7 g
- Fiber: 0.1 g
- Sugars: 0.8 g
- Protein: 53.6 g
Instructions
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Prepare the Dressing:
- In a small saucepan, combine the lemon juice, tamarind juice, fish sauce, and palm sugar. 🍋🍈🐟🍬
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved. This will take about 2-3 minutes. 🌡️🍲
- Remove from heat and set aside to cool. 🧊
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Prepare the Salad Ingredients:
- While the dressing is cooling, prepare the shrimp by cooking them in boiling water for about 2-3 minutes, or until they turn pink and are fully cooked. Drain and let them cool. 🍤💧
- Thinly slice the shallots and chop the lemongrass and red chile. 🌶️🌿
- Finely slice the kaffir lime leaves and roughly chop the coriander leaves. 🍃🌿
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Combine the Ingredients:
- In a large mixing bowl, combine the cooled shrimp, shallots, lemongrass, red chile, kaffir lime leaves, and coriander leaves. 🥣🍤
- Pour the cooled dressing over the salad ingredients and toss well to combine, ensuring everything is evenly coated. 🍲🥗
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Chill and Serve:
- Transfer the salad to a serving dish and refrigerate for 1-2 hours before serving to allow the flavors to meld together. 🧊⏰
- Serve the salad chilled, garnished with additional coriander leaves if desired. Enjoy! 🌿🍽️
Serving Suggestions
This shrimp (prawn) salad is perfect for a summer potluck or a light and refreshing meal on a warm day. It pairs beautifully with a crisp white wine or a chilled sparkling water with a slice of lemon. Serve it as an appetizer, a side dish, or even as a main course with a side of crusty bread or steamed jasmine rice. 🌞🍷🍚
Tips and Variations
- Substitutions: If you can’t find palm sugar, brown sugar or honey can be used as a substitute.
- Spice Level: Adjust the amount of red chile to suit your preferred spice level. For a milder salad, use half a chile or omit it altogether.
- Herbs: Fresh mint or basil can be added for an extra layer of flavor. 🌿
Make-Ahead and Storage
This salad is great for making ahead. Prepare the salad up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors will continue to develop, making it even more delicious the next day. Leftovers can be stored for up to 2 days, though the shrimp may start to lose their texture after that. 🧊🗓️
Love With Recipes 💖
We hope you enjoy this Shrimp (Prawn) Salad as much as we do. It’s a versatile and delicious dish that brings a taste of summer to your table. Whether you’re sharing it at a potluck or enjoying it as a light meal, this salad is sure to be a hit. Happy cooking and bon appétit! 🍤🥗🍽️
