This refreshing cilantro shrimp salad is packed with bright flavors and tender shrimp. With just a hint of shallots, it’s perfect for a light meal or a tasty side dish!
Honestly, who doesn’t love a colorful salad that tastes like summer? I find it’s best enjoyed chilled, maybe with some crispy tortilla chips on the side. Yum!
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star of this salad. If fresh shrimp aren’t available, feel free to use frozen ones—just make sure to thaw them completely. Alternatively, you could use cooked shrimp from the deli, saving some cooking time!
Cilantro: This herb gives the salad a fresh kick. If you’re not a fan, parsley can be a good substitute, though it changes the flavor a bit. I love the combination of strong flavor and freshness cilantro brings, so I recommend sticking with it!
Shallots: For frying, shallots add a lovely crunch and sweetness. If unavailable, thinly sliced onions work in a pinch. I prefer shallots for their milder taste, but don’t hesitate to swap if you need to!
Fish Sauce: This ingredient gives the salad umami depth. If you want a vegetarian version, you can replace it with soy sauce or a dash of coconut aminos. The flavor will be different but still delicious!
How Do I Get Perfectly Crispy Shallots?
Frying shallots can seem tricky but it’s all about the heat and timing! Here’s how to get them nice and crispy:
- Start with medium heat; too high can burn them quickly.
- Fry in small batches for even cooking and to avoid overcrowding.
- Keep a close eye on them, as they can go from golden to burnt in seconds.
- When they turn golden brown, remove them quickly and drain on paper towels to absorb excess oil.
This will ensure you have crispy, flavorful shallots for your salad! Enjoy the crunch they add!
Easy Cilantro Shrimp Salad with Shallots
Ingredients You’ll Need:
For the Salad:
- 1 lb large shrimp, peeled and deveined (tails on or off, as preferred)
- 1 cup cooked white rice, cooled
- 1 cup fresh cilantro leaves and stems, roughly chopped
- 1 small shallot, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1-2 small red chilies, thinly sliced (optional for heat)
For the Dressing:
- 2 tbsp vegetable or neutral oil (for frying shallots)
- 2 tbsp lime juice, fresh
- 1 tbsp fish sauce
- 1 tsp sugar
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare and whip up! Just a little frying for the shallots, a quick cook for the shrimp, and some chopping. It’s an easy, flavorful dish that’s perfect for a busy day!
Step-by-Step Instructions:
1. Preparing the Crispy Shallots:
In a small skillet, heat the vegetable oil over medium heat. Add the thinly sliced shallots and fry them, stirring occasionally until golden brown and crispy. This should take about 5-7 minutes. Once done, remove the shallots with a slotted spoon and drain them on paper towels. Set them aside to cool.
2. Cooking the Shrimp:
In a medium skillet over medium-high heat, add a splash of oil. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Remember to season them lightly with salt and pepper. Once cooked, remove them from heat and let them cool for a few minutes.
3. Combining the Salad:
In a large bowl, mix together the cooled rice, chopped cilantro, cooked shrimp, and sliced red chilies if you’re using them. Add in half of the crispy shallots for that lovely crunch!
4. Making the Dressing:
In a small bowl, whisk together the fresh lime juice, fish sauce, and sugar until the sugar has completely dissolved. This simple dressing is what ties all the flavors together!
5. Tossing Everything Together:
Pour the dressing over the salad mixture. Toss everything gently to make sure the dressing coats all the ingredients nicely. Take a quick taste and adjust the seasoning with salt and pepper as needed!
6. Serving The Salad:
Transfer the salad to a platter or individual plates, and sprinkle the remaining crispy shallots and roasted peanuts on top for extra crunch. This makes for a stunning presentation and an inviting dish!
Now you’re ready to enjoy your colorful and refreshing cilantro shrimp salad, whether chilled or at room temperature. It’s quick, easy, and bursting with flavor—perfect for any occasion!
FAQ for Easy Cilantro Shrimp Salad with Shallots
Can I Use Frozen Shrimp for This Salad?
Absolutely! Just be sure to thaw the shrimp completely before cooking. The best way to thaw them is to place them in the fridge overnight, or you can quickly thaw them under cold running water. Pat them dry before cooking to avoid excess moisture.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute for fish sauce, you can use soy sauce or coconut aminos for a similar flavor profile without the fishy taste. Just keep in mind that it will slightly alter the flavor of the salad, but it will still taste great!
How Do I Store Leftover Salad?
Leftover cilantro shrimp salad can be stored in an airtight container in the refrigerator for up to 2 days. The crispy shallots may lose their crunch, so you might want to add them fresh just before serving. Give it a good toss again to re-mix the flavors!
Can I Make This Salad Ahead of Time?
You can prepare the components of the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve to maintain the freshness of the ingredients. This way, the shrimp and cilantro will stay vibrant and the rice won’t get soggy!
