Thai Shrimp Salad (Shrimp Yum Goong)

By
Cat Lau
Cat Lau
Cat Lau
A freelance writer and recipe developer, Cat Lau's mission is to work closely with organic farmers in Thailand to create dishes that include local and sustainable ingredients.
Learn about The Spruce Eats' Editorial Process
Updated on 07/30/21
Thai Shrimp Salad (Shrimp Yum Goong)

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 servings

Thai shrimp salad—also known as Shrimp Yum Goong—is a refreshing dish that can be made quickly and easily. There are many varieties to these kinds of salads, but the herbs, aromatics, and dressing stay the same. The proteins in these salads are usually seafood and pork. Feel free to add vermicelli noodles to this dish as it adds more body to this salad and absorbs all the juices and dressing of the sauce very well.

The flavors that make Thai salads are spicy, sour, sweet, and salty. You can adjust the flavors to your liking. The fresh herbs give this dish its bright and delicious flavors. Try this easy recipe for a light and healthy lunch or dinner.

Ingredients

  • 8 to 10 shrimp

  • 4 ounces pork, minced

  • 3 to 4 sprigs cilantro, chopped

  • 3 spring onions, chopped

  • 1/2 onion, sliced

  • 1/2 cup chopped celery leaves

  • 2 to 3 bird's eye chiles

  • 1 tablespoon fish sauce

  • 1 tablespoon lime juice

  • 1/2 teaspoon sugar

  • Thai jasmine rice, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Thai Shrimp Salad (Shrimp Yum Goong) ingredients

    The Spruce / Diana Chistruga

  2. Warm a small pan over medium heat. Add the shrimp and let them cook on one side without browning. Once one side begins to turn opaque, flip them over until they are cooked all the way through. Remove the shrimp from the pan and set aside to cool.

    shrimp cooking in a skillet

    The Spruce / Diana Chistruga

  3. In the same pan over medium heat, add the minced pork and stir until cooked. Don't let the meat brown. Reserve the pork and juices on a plate and set aside to cool.

    pork cooking in a skillet

    The Spruce / Diana Chistruga

  4. In a medium-sized bowl, add the shrimp, minced pork, cilantro, spring onion, onion, celery leaves, and chiles. Stir until well incorporated.

    add the shrimp, minced pork, cilantro, spring onion, onion, celery leaves, and chiles to a bowl

    The Spruce / Diana Chistruga

  5. In a small bowl combine the fish sauce, lime, and sugar. Stir together until the sugar dissolves completely.

    In a small bowl combine the fish sauce, lime, and sugar

    The Spruce / Diana Chistruga

  6. Add the dressing to the ingredients in the medium bowl and give it a good mix. Serve immediately with Thai jasmine rice. Feel free to add more fish sauce, lime juice, or chile to the dish to taste.

    Thai Shrimp Salad (Shrimp Yum Goong) in a bowl

    The Spruce / Diana Chistruga
Nutrition Facts (per serving)
209 Calories
9g Fat
11g Carbs
23g Protein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 209
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 15%
Cholesterol 103mg 34%
Sodium 1019mg 44%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 23g
Vitamin C 14mg 72%
Calcium 97mg 7%
Iron 2mg 10%
Potassium 571mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)