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Thai Tomato and Shrimp Salad

Thai Tomato and Shrimp Salad prepared dish

A fresh and vibrant Thai-style salad featuring juicy shrimp, ripe tomatoes, crisp cucumber, and aromatic herbs tossed in a tangy lime and fish sauce dressing. Light, zesty, and perfect for warm weather.

This recipe is thai style, lunch, scaled for 4 servings, with 20 min prep and 5 min cook.

Prep: 20 min · Cook: 5 min · Total: 25 min · Serves: 4

Quick cooking notes

  • Core ingredients include large shrimp, beefsteak tomatoes, cucumber, red bell pepper.
  • Follow all 4 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 400 g large shrimp (peeled and deveined)
  • 2 large beefsteak tomatoes (cut into wedges)
  • 1 large cucumber (sliced)
  • 1 medium red bell pepper (thinly sliced)
  • 3 stalks scallions (sliced)
  • 1 small fresh green chilies (finely chopped)
  • 2 tbsp fresh lemongrass (finely minced)
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 0.5 tsp salt
  • 0.5 cup fresh cilantro leaves
  • 0.5 cup fresh basil leaves

Instructions

  1. Bring a pot of salted water to a boil and cook the shrimp for 1 to 2 minutes until just pink and cooked through, then drain and cool.
  2. In a bowl, whisk together lime juice, fish sauce, sugar, salt, and minced lemongrass until the sugar dissolves.
  3. Add the shrimp, tomatoes, cucumber, bell pepper, scallions, and chilies to the dressing and toss gently to combine.
  4. Transfer to a serving platter and top with fresh cilantro and basil before serving.

Nutrition (per serving)

  • Calories: 210
  • Protein: 24 g
  • Fat: 3 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Sugar: 6 g
  • Sodium: 720 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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