This Easy Cilantro Shrimp Salad is a fresh and zesty dish that’s perfect for warm days. With juicy shrimp, vibrant cilantro, and tasty shallots, it’s light yet packed with flavor!
I love how quick it is to whip up—just toss everything together and you’re done! Perfect for lunch or dinner, plus it makes you feel like a chef in no time. 🦐🌿
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal for this dish as they cook quickly and hold their shape. If you have frozen shrimp, just thaw them in cold water beforehand. For a seafood-free option, consider using grilled chicken or tofu.
Cilantro: Fresh cilantro is crucial for that bright flavor. If you’re not a fan, parsley can be a decent substitute, but it won’t give the same zest. Fresh mint could also add a nice twist!
Shallots: Shallots bring a mild sweetness. If you’re out, use onions (preferably red for sweetness) or green onions as alternatives. Just remember, they might be a bit stronger in flavor.
Rice: I recommend jasmine rice for its aroma and texture, but any cooked white rice or even quinoa can be used for a different texture. If you want a lighter option, cauliflower rice works great too!
How Do You Perfectly Cook Shrimp?
Cooking shrimp can be tricky, but it’s all about timing. Overcooked shrimp can turn rubbery, so make sure to watch closely. Here’s how:
- Heat your skillet until it’s hot, then add oil.
- Season the shrimp with salt and pepper—this enhances the flavor.
- Cook the shrimp for about 2 minutes on one side, until it turns pink, then flip and repeat.
Once they’re opaque and firm, they’re ready! It usually takes just 4-5 minutes total. Remove them immediately from heat to avoid overcooking.
Easy Cilantro Shrimp Salad With Shallots
Ingredients You’ll Need:
For the Salad:
- 1 lb large shrimp, peeled and deveined
- 1 ½ cups cooked jasmine or white rice, cooled
- 1 cup fresh cilantro leaves, roughly chopped
- 2 medium shallots, thinly sliced
- 1/4 cup roasted peanuts, coarsely chopped
- 1-2 red chilies, thinly sliced (optional, for heat)
For the Dressing:
- 2 tbsp vegetable or peanut oil (plus more for frying shallots)
- Juice of 1 lime
- 1 tsp fish sauce
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. You’ll spend a few minutes frying the shallots and cooking the shrimp. Then, just mix everything together, and you’ll have a delightful salad ready to serve!
Step-by-Step Instructions:
1. Prepare Fried Shallots:
Start by heating about ¼ cup of vegetable oil in a small skillet over medium heat. Once the oil is hot, carefully add the thinly sliced shallots. Fry them while stirring frequently until they turn golden brown and crispy, which should take about 3-5 minutes. When they’re ready, use a slotted spoon to transfer them onto a paper towel-lined plate to drain any extra oil. Set these crispy shallots aside for later!
2. Cook the Shrimp:
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Season the shrimp with salt and pepper to taste. Add the shrimp to the hot skillet, making sure not to crowd the pan. Cook the shrimp for about 2 minutes on one side, then flip them over to cook the other side until they are pink and opaque. This usually takes another 2 minutes. Once done, remove the skillet from the heat and set the shrimp aside.
3. Combine Ingredients:
In a large mixing bowl, combine the cooled rice, cooked shrimp, roughly chopped fresh cilantro leaves, and the optional sliced red chilies for some added heat. Give it a gentle mix to combine all the ingredients evenly.
4. Dress the Salad:
In a small bowl, whisk together the juice of one lime and the fish sauce for a zesty dressing. Pour this dressing over the shrimp and rice mixture, and carefully toss everything together until all the flavors are well mixed. Adjust the seasoning with additional salt and pepper if needed.
5. Serve:
Plate your salad and finish it off by sprinkling the crispy fried shallots and chopped roasted peanuts on top. This will add a delightful crunch and flavor boost!
6. Enjoy:
Serve immediately for the best texture and freshness. Each bite of this salad is bursting with the bright flavors of cilantro and tangy lime—enjoy your delicious meal!
This salad truly is a vibrant mix of textures and flavors—the juicy shrimp, fresh cilantro, zesty lime-fish sauce dressing, crunchy peanuts, and caramelized shallots come together wonderfully!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Yes, absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by leaving them in the fridge overnight or by placing them in a sealed plastic bag and submerging them in cold water for about 30 minutes.
Can I Make This Shrimp Salad Ahead of Time?
Yes! You can prepare the shrimp and salad ingredients a few hours in advance. However, it’s best to add the fried shallots right before serving to keep them crispy. Store the salad in an airtight container in the fridge until you’re ready to enjoy it.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the salad may lose some freshness and the shallots will lose their crunch, but it can still be enjoyed cold or gently reheated. The flavors will meld together nicely overnight!
Can I Substitute the Fish Sauce?
Yes! If you’d like a vegetarian option or want to avoid fish sauce, you can substitute it with soy sauce or coconut aminos. It won’t have the same depth of flavor, but it will still provide a tasty dressing for the shrimp salad.
