If you crave bright, herb-packed dishes with a bold hit of spectacular seafood, let me introduce you to my latest obsession: Cilantro Salad with Shallots and Shrimp. This vibrant salad is a festival of freshness: succulent shrimp, pillowy herbs, crisp cucumber, and the gentle bite of shallots, all tossed in a zippy lime dressing. A reflection of Southeast Asian flavors, each forkful balances citrus, salty tang, and just a touch of sweetness. It’s fast, light, and always guaranteed to dazzle—whether you’re prepping a lively weeknight dinner or impressing friends at your next gathering.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Cilantro Salad with Shallots and Shrimp is in its simplicity: every ingredient shines, and together, they create a harmony of flavors, textures, and colors. Picking the freshest herbs and shrimp makes all the difference—let these bold components do the heavy lifting!
- Large shrimp: Choose peeled and deveined shrimp for sweetness and juicy, tender bites that soak up every bit of flavor.
- Fresh cilantro leaves: Cilantro brings a refreshing, citrusy pop that anchors the whole salad.
- Fresh mint leaves: Adds unexpected, cooling notes that mingle beautifully with the other herbs.
- Fresh basil leaves: Basil’s slightly spicy, anise-tinged flavor gives a lively layer to every mouthful.
- Shallots: Thinly sliced, they lend gentle heat and crunch, complementing the bright herbs.
- Small cucumber: Offers crispness and a cooling snap, balancing the salad’s acidity.
- Red chili (optional): For those who like a spark of heat—add as little or as much as you want!
- Vegetable oil: Neutral oil keeps the dressing light and lets the herbs and aromatics shine.
- Fresh lime juice: The acid brightens every element, tying them together with a zesty punch.
- Fish sauce: Delivers signature Southeast Asian umami and a salty, savory backbone.
- Sugar: Just a pinch enhances everything and mellows the dressing perfectly.
- Salt and black pepper: To season and finish the salad, teasing out all the flavors.
How to Make Cilantro Salad with Shallots and Shrimp
Step 1: Cook the Shrimp
Start by bringing a generously salted pot of water to a rolling boil. Toss in your large shrimp and let them cook just until they turn a lovely opaque pink, about 2–3 minutes—it happens fast! Immediately drain and rinse them under cold water to halt cooking. This way, your shrimp stay perfectly juicy and never rubbery, setting a delicious stage for our Cilantro Salad with Shallots and Shrimp.
Step 2: Prepare the Salad Base
In your biggest, happiest salad bowl, layer in the cilantro, mint, basil, thinly sliced shallots, cucumber, and, if you want to walk on the wild side, a scattering of red chili. This vibrant herb and veggie combo forms the fresh, fragrant base of the Cilantro Salad with Shallots and Shrimp, with every bite promising crunch and brightness.
Step 3: Make the Dressing
In a small bowl, quickly whisk together the vegetable oil, fresh lime juice, fish sauce, sugar, and a generous pinch of salt and black pepper. Don’t be afraid to taste and adjust—the goal is a magical blend of tangy, salty, and just-sweet-enough to let the herbs and shrimp shine.
Step 4: Toss and Combine
Gently add your cooled shrimp to the bowl of greens and aromatics. Drizzle the zippy dressing over the top and toss ever-so-carefully. You want everything coated, but without bruising the delicate herbs. Serve the Cilantro Salad with Shallots and Shrimp immediately while those flavors are at their brightest.
How to Serve Cilantro Salad with Shallots and Shrimp
Garnishes
A handful of toasted peanuts or cashews brings a glorious crunch and a bit of richness that plays beautifully with the herbs and shrimp. A few extra mint or basil leaves scattered on top add a restaurant-worthy touch. If you’re entertaining, a wedge of lime on every plate lets guests add zing to taste.
Side Dishes
To transform your Cilantro Salad with Shallots and Shrimp into a light meal, try pairing it with jasmine rice or coconut rice for extra comfort and soak-up-the-dressing power. For summer parties, I love serving it alongside rice noodles, or next to a plate of crispy spring rolls for irresistible contrast.
Creative Ways to Present
Elevate your salad game by mounding Cilantro Salad with Shallots and Shrimp on crisp lettuce cups—Bibb or butter lettuce work especially well. For potlucks or picnics, try serving in small mason jars for easy, portable elegance. If you’re feeling especially festive, thread shrimp and herbs onto skewers for a bright appetizer twist.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and store in the refrigerator for up to a day. The herbs may wilt slightly, but the flavors meld together and still taste absolutely delicious the next day. For the freshest results, keep the dressing separate until you’re ready to enjoy.
Freezing
Freezing isn’t recommended for Cilantro Salad with Shallots and Shrimp, as the delicate herbs and cucumbers lose their texture and brightness. If you must, freeze just the cooked, cooled shrimp and add them to a fresh salad later for the best taste and texture.
Reheating
There’s no need to reheat this salad—it shines when served chilled or at cool room temperature. If you’ve refrigerated it, simply toss everything gently before serving to revive any wilting herbs and redistribute those gorgeous flavors.
FAQs
Can I use pre-cooked shrimp instead of fresh?
Absolutely! If you’re short on time, peeled and deveined pre-cooked shrimp work beautifully. Just be sure to rinse and chill them before adding to the Cilantro Salad with Shallots and Shrimp for the freshest bite possible.
Is there a good substitute for fish sauce?
If fish sauce isn’t your thing or you’re cooking for someone with a seafood allergy, try a mix of soy sauce and a dash of rice vinegar. You won’t get the same depth of umami, but it’ll still give your Cilantro Salad with Shallots and Shrimp plenty of flavor.
Can I make this salad ahead of time?
You can chop the herbs, veggies, and even cook the shrimp a few hours ahead. Just keep everything refrigerated and toss with the dressing freshly before serving so the herbs stay crisp and lively.
What other proteins could I use?
While shrimp is a star here, thinly sliced cooked chicken, grilled tofu, or even flaked salmon are all fantastic in a Cilantro Salad with Shallots and Shrimp. Let your appetite (or refrigerator) be your guide!
Is the salad spicy with the red chili?
Not necessarily—the red chili is totally optional and up to your heat preference. Use as much or as little as you like, or skip it entirely for a kid-friendly, gentle salad experience.
Final Thoughts
Once you try Cilantro Salad with Shallots and Shrimp, I bet it’ll rocket up your list of go-to favorites. It’s crisp, colorful, and full of flavor in every bite. If you love bright, herbaceous salads and crave something quick but a little special, don’t hesitate—gather your ingredients and make this for your next meal!
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Cilantro Salad with Shallots and Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossed / No-Cook (except shrimp)
- Cuisine: Southeast Asian-Inspired
- Diet: Non-Vegetarian
Description
A refreshing and vibrant Cilantro Salad with Shallots and Shrimp, inspired by Southeast Asian flavors. This salad combines the freshness of cilantro, mint, basil, and shrimp, dressed in a zesty lime and fish sauce dressing.
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined
Salad:
- 4 cups fresh cilantro leaves, loosely packed
- 1 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 4 small shallots, thinly sliced
- 1 small cucumber, thinly sliced
- 1 red chili, thinly sliced (optional)
Dressing:
- 3 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
- Cook Shrimp: Bring a pot of salted water to a boil and cook shrimp for 2–3 minutes until pink and opaque; drain and rinse under cold water.
- Prepare Salad: In a large salad bowl, combine cilantro, mint, basil, shallots, cucumber, and chili if using.
- Make Dressing: In a small bowl, whisk together vegetable oil, lime juice, fish sauce, sugar, salt, and pepper until well combined.
- Combine: Add shrimp to the salad, drizzle with dressing, and toss gently to coat.
- Serve: Serve immediately.
Notes
- For a smoky twist, grill the shrimp instead of boiling.
- You can also add toasted peanuts or cashews for extra crunch.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 175 mg
