Easy Cilantro Shrimp Salad with Shallots

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This bright and refreshing shrimp salad is perfect for a quick meal! It’s packed with juicy shrimp, fresh cilantro, and zesty shallots, creating a yummy flavor combo.

I love how colorful it looks on the plate, like a little party in a bowl! 🥳 Plus, it’s super easy to whip up, making it a go-to for busy days. Enjoy it with some crispy chips!

Key Ingredients & Substitutions

Shrimp: I recommend using large shrimp for this dish, as they provide a nice bite. If you prefer, you can substitute shrimp with cooked chicken or tofu for a different protein option.

Shallots: Shallots add a milder onion flavor. If you can’t find them, you can substitute with green onions or red onions, but use less since they are stronger in flavor.

Cilantro: Fresh cilantro gives this salad its bright flavor. If you’re not a fan, fresh parsley can be a good alternative, though the taste will change a bit.

Fish sauce: For a vegetarian option, you could replace fish sauce with soy sauce or a mushroom-based soy sauce for umami flavor.

Peanuts: Roasted peanuts add crunch. If you have nut allergies, feel free to use sunflower seeds or omit them altogether.

How Do You Fry Shallots Perfectly?

Frying shallots can be tricky, but with the right steps, you’ll get them just right! Here are my tips:

  • Slice the shallots thinly for even cooking and crispy texture.
  • Heat the oil to medium, so the shallots cook without burning. Too hot, and they will darken quickly.
  • Fry in small batches; overcrowding the pan will cause steaming instead of frying.
  • Keep an eye on them; they’ll go from golden to burnt fast!
  • Drain on paper towels to keep them crispy.

Easy Cilantro Shrimp Salad with Shallots

Easy Cilantro Shrimp Salad with Shallots

Ingredients You’ll Need:

For the Salad:

  • 1 lb (450g) large shrimp, peeled and deveined (tails on or off as preferred)
  • 1 cup cooked jasmine or white rice
  • 1 cup fresh cilantro leaves, roughly chopped
  • 2 medium shallots, thinly sliced
  • 1/4 cup roasted peanuts, chopped
  • 1 small red chili, finely sliced (optional, for heat)

For the Dressing:

  • 2 tbsp vegetable oil (for frying shallots)
  • 2 tbsp fresh lime juice
  • 1 tbsp fish sauce or soy sauce
  • 1 tsp sugar
  • Salt and freshly ground black pepper, to taste

How Much Time Will You Need?

This delicious salad will take about 20 minutes from start to finish. You’ll spend around 10 minutes prepping and cooking the shrimp and shallots, and another 10 minutes to mix everything together and serve. It’s quick, fresh, and perfect for a light meal!

Step-by-Step Instructions:

1. Prepare the Fried Shallots:

In a small skillet, heat the vegetable oil over medium heat. Once hot, add the thinly sliced shallots in batches, frying them until they turn golden brown and crispy, which should take about 2-3 minutes. Use a slotted spoon to remove them from the oil, allowing excess oil to drain onto paper towels. Set the fried shallots aside.

2. Cook the Shrimp:

Season the shrimp with a sprinkle of salt and pepper for flavor. In a large skillet, heat a tablespoon of oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Once cooked, remove them from heat and let them cool for a moment.

3. Combine Salad Ingredients:

In a large mixing bowl, combine the cooked jasmine rice, roughly chopped cilantro, sliced red chili (if using), and chopped peanuts. Toss these ingredients together gently to mix them evenly.

4. Make the Dressing:

In a small bowl, whisk together the fresh lime juice, fish sauce (or soy sauce), and sugar until the sugar fully dissolves. This will create a delicious, zesty dressing for your salad.

5. Assemble the Salad:

Add the cooked shrimp to the rice mixture in the bowl. Pour the dressing over the top and toss gently to ensure everything is coated well and mixed together. You want to ensure the flavors blend nicely without breaking the shrimp or rice.

6. Top and Serve:

Just before you serve, sprinkle the crispy fried shallots on top. This keeps them crunchy! Feel free to adjust the seasoning with extra salt, lime juice, or fish sauce to your liking. Serve this lovely salad as a light meal on its own or enjoy it alongside crispy chips or lettuce wraps. Enjoy your delicious creation!

Easy Cilantro Shrimp Salad with Shallots

FAQ for Easy Cilantro Shrimp Salad with Shallots

Can I Use Frozen Shrimp for This Recipe?

Absolutely! Just make sure to thaw the shrimp completely before cooking. The best way to do this is by placing them in the fridge overnight or for a quicker option, submerge them in a bowl of cold water for about 15-20 minutes. Pat them dry before seasoning and cooking.

How Can I Make This Salad Ahead of Time?

Yes, you can prep the components in advance! Cook the shrimp and make the fried shallots ahead of time, then store them separately in airtight containers in the fridge for up to 2 days. Wait to mix in the dressing until you’re ready to serve to keep everything fresh and flavorful.

What Can I Substitute for Fish Sauce?

If you prefer a more vegetarian option, you can substitute fish sauce with soy sauce or coconut aminos. For a bit of extra depth, consider adding a splash of Worcestershire sauce or a few drops of liquid smoke, depending on your taste preference.

How Should I Store Leftover Salad?

Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, please note the fried shallots may lose their crispiness. To keep them crunchy, store them separately, and sprinkle them on just before serving!

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