This Easy Cilantro Shrimp Salad is a tasty mix of shrimp, fresh cilantro, and zesty shallots. It’s light, colorful, and packed with flavor—a perfect summer dish!
Key Ingredients & Substitutions
Shrimp: Use large, fresh shrimp for the best flavor and texture. If fresh isn’t available, frozen shrimp works just fine—just remember to thaw them properly. For a vegetarian option, try using tofu or chickpeas instead.
Cilantro: Fresh cilantro adds a vibrant flavor! If you’re not a fan, parsley is an excellent alternative. It won’t have the same flavor but adds freshness to the salad.
Shallots: Shallots have a milder flavor compared to onions. If you can’t find them, use green onions or some finely chopped red onions. Just be mindful of the stronger flavor.
Fish sauce: This ingredient adds a nice umami kick. If you’re avoiding seafood, soy sauce or tamari can be a good substitute. You can also omit it if you’d like to keep things simple.
How Do You Make Crispy Shallots?
Crispy shallots are a delightful addition to this salad, giving it a great crunch and flavor boost. Here’s how to make them perfectly:
- Heat vegetable oil over medium heat in a small pan.
- Carefully add thinly sliced shallots in a single layer; avoid overcrowding. Cook until golden brown and crispy—about 3-4 minutes.
- Once done, use a slotted spoon to remove them and place on paper towels. This helps absorb any excess oil and keep them crispy.
Keep an eye on them while frying, as they can burn quickly. If you want extra flavor, you can season the oil with a bay leaf or a piece of star anise while frying!
Easy Cilantro Shrimp Salad with Shallots
Ingredients You’ll Need:
For the Salad:
- 1 lb large shrimp, peeled and deveined
- 1 cup cooked white rice, cooled
- 1/2 cup fresh cilantro leaves, roughly chopped
- 2 small shallots, thinly sliced
- 1/4 cup roasted peanuts, chopped
- 1 small red chili, thinly sliced (optional for heat)
For Cooking:
- 1 tablespoon vegetable oil (for frying shallots)
- 1 tablespoon olive oil (for shrimp)
For Dressing:
- 1 tablespoon fresh lime juice
- 1 teaspoon fish sauce (optional)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This easy salad takes about 15 minutes to prepare, plus additional time for frying the shallots (around 5 minutes). It’s a quick and hassle-free dish, making it great for weeknight dinners or a light lunch!
Step-by-Step Instructions:
1. Prepare the Crispy Shallots:
Start by heating the vegetable oil in a small pan over medium heat. Carefully add the thinly sliced shallots into the oil. Fry them until they turn golden brown and crispy, which will take about 3 to 4 minutes. Once they are ready, remove them with a slotted spoon and place on paper towels to drain any excess oil. Set aside while you move on to the next step.
2. Cook the Shrimp:
Next, take out a skillet and heat the olive oil over medium-high heat. While it’s heating, season the shrimp with salt and pepper. Once the oil is hot, add in the shrimp and cook for about 2 to 3 minutes on each side, until they become pink and opaque. Once cooked, remove the skillet from heat.
3. Assemble the Salad:
In a large bowl, combine the cooled white rice, fresh cilantro, and cooked shrimp. If you like a bit of spice, sprinkle in the thinly sliced red chili. Gently mix everything together.
4. Dress the Salad:
Drizzle the fresh lime juice and fish sauce (if using) over the salad mixture. Toss all the ingredients carefully to ensure everything is coated in the dressing.
5. Add Toppings:
Just before you’re ready to serve, sprinkle the chopped roasted peanuts and crispy shallots on top of the salad for that delightful crunch and burst of flavor.
6. Serve Immediately:
Enjoy your refreshing cilantro shrimp salad right away! It can be served chilled or at room temperature, making it a versatile dish perfect for any occasion.
This salad is a celebration of flavors—juicy shrimp, fresh cilantro, and satisfying crunchy shallots, all harmonized with zesty lime and a hint of fish sauce. It’s simple, quick, and an absolute delight!
FAQ for Easy Cilantro Shrimp Salad with Shallots
Can I Use Frozen Shrimp for This Salad?
Absolutely! Just make sure to thaw the frozen shrimp completely before cooking. You can thaw them overnight in the fridge or use the quick method by placing them in a sealed bag under cold running water for about 10-15 minutes.
What Can I Substitute for Fish Sauce?
If you’re looking to avoid fish sauce, soy sauce or tamari are great alternatives that still provide a savory depth to the dish. You can also simply omit it and add a touch more lime juice for brightness.
How Long Does Leftover Salad Last in the Fridge?
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. However, for the best texture, it’s best to keep the crispy shallots and peanuts separate until you’re ready to serve!
Can I Prepare This Salad in Advance?
You can prep the components ahead of time by cooking the shrimp and shallots, and storing them separately. Assemble the salad just before serving to ensure everything remains fresh and crunchy.
