This refreshing cilantro salad features juicy shrimp and tasty shallots, brought together in a bright and zesty dressing. It’s perfect for a quick lunch or a light dinner!
Who doesn’t love a meal that’s colorful and delicious? I enjoy tossing this salad together in just 15 minutes. It’s quick, packed with flavor, and way healthier than my usual snacks!
Key Ingredients & Substitutions
Shrimp: I love using large shrimp for this salad as they add a nice bite. If you’re allergic or looking for a vegetarian option, try using grilled mushrooms or cubed tofu instead for a hearty texture.
Shallots: Shallots give a mild oniony flavor and a bit of sweetness. In a pinch, you can substitute with red onion or green onions. Just adjust the quantity since they may have a stronger flavor.
Cilantro: Fresh cilantro ties this salad together with its bright flavor. If you’re not a fan, parsley works well too, though it will have a different taste. You can also try mint for a refreshing twist.
Jasmine Rice: Cooked jasmine rice is fluffy and fragrant. You can swap it for brown rice, quinoa, or even cauliflower rice if you want to lower carbs. Just make sure it’s cooled for the best texture!
How Do I Get Perfectly Fried Shallots?
Fried shallots add great crunch and depth to the salad, but getting them just right is key. Here’s how to make them perfectly crispy:
- Slice shallots thinly so they fry evenly.
- Heat oil in a pan on medium heat — too hot and they’ll burn!
- Add shallots and stir often, letting them fry slowly until they’re golden brown.
- Once done, transfer them to paper towels to drain excess oil and cool down for extra crispiness.
Take your time with this step. The better the shallots, the tastier your salad will be! Enjoy the crunch!
Easy Cilantro Salad With Shrimp and Shallots
Ingredients:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- 1 cup cooked jasmine rice (cooled)
- 1 cup fresh cilantro leaves with some tender stems
- 2 shallots, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1 red chili, thinly sliced (optional, for heat)
- 2 tablespoons vegetable oil (for frying and sautéing)
- Salt and black pepper to taste
For the Dressing:
- 3 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce
- 1 teaspoon sugar or honey
- 1 small garlic clove, minced
- 1 teaspoon soy sauce (optional)
How Much Time Will You Need?
This salad comes together in about 15 minutes! You’ll spend a few minutes preparing the ingredients, cooking the shrimp, and making the dressing. Plus, it’s quick and easy to assemble!
Step-by-Step Instructions:
1. Prepare the Fried Shallots:
In a small pan, heat 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced shallots, gently frying them until they turn golden brown and crispy. This should take about 3-5 minutes. Once done, remove them from the oil and place them on paper towels to drain. Set aside to cool.
2. Cook the Shrimp:
Season the shrimp lightly with salt and black pepper. In a medium skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the shrimp, cooking for about 2 minutes on each side, until they are pink and opaque. Remove from heat and let them cool slightly.
3. Make the Dressing:
In a small bowl, whisk together the lime juice, fish sauce, sugar (or honey), minced garlic, and soy sauce (if using). Mix until the sugar dissolves and it’s well combined.
4. Assemble the Salad:
In a large bowl, combine the cooled rice, cooked shrimp, fresh cilantro, sliced chili (if using), and half of the chopped peanuts. Pour the dressing over the salad and toss gently to combine all the flavors.
5. Serve:
Plate the salad and sprinkle the fried shallots and the remaining peanuts on top for that extra crunch and yummy flavor. Serve immediately while it’s fresh and vibrant!
This salad is not only light and fresh but also brimming with flavors from the tangy dressing, aromatic cilantro, crispy shallots, and savory shrimp. Perfect for lunch or as a delightful starter to any meal!
FAQ for Easy Cilantro Salad With Shrimp and Shallots
Can I Use Frozen Shrimp?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. The best way is to leave them in the fridge overnight or place them in a sealed bag and submerge it in cold water for about 30 minutes. Pat them dry before seasoning for the best results.
How Can I Make This Salad Vegetarian?
No problem! You can substitute the shrimp with grilled or sautéed mushrooms, such as shiitake or portobello, or use cubed tofu for protein. Adjust cooking times accordingly, as tofu may need a bit more time to brown for added flavor!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Just keep in mind that the shallots may lose their crispiness. To refresh, you can add a little extra dressing before serving if needed.
Can I Make the Dressing Ahead of Time?
Absolutely! The dressing can be made in advance and stored in the refrigerator for up to a week. Just give it a good shake or whisk before using, as the ingredients may separate.
