Name: Pla Goong Salad (Authentic Thai Shrimp Salad Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 10 large shrimp (cleaned, deveined); 1 tbsp fish sauce; 1 tbsp lime juice; 1/2 tsp MSG (optional); 1 tbsp chili paste; 2 tsp chili flakes (adjust to taste); 2 cloves garlic (minced); 3 chilies (adjust to taste, finely chopped); 1/4 cup shallots (choppped); 1 stalk of lemongrass (chopped); 3 kaffir lime leaves (torn); 2 tbsp coriander (chopped)

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This pla goong salad is an authentic Thai shrimp salad recipe packed with fresh herbs and spices, perfect for summer. It’s healthy, low-kcal, customizable in spice, and comes together in under 20 minutes.

Pla goong, spicy Thai shrimp salad, served in a wooden dish with lettuce.

For similar dishes, try making my popular Thai seafood salad and shrimp larb!

What is pla goong?

Pla goong is a spicy Thai shrimp salad made with poached shrimp, chilies, fresh herbs, and a zesty lime-fish sauce dressing. It’s often enjoyed in summer as a side dish or light meal and balances spicy, sour, salty, and refreshing flavors.

About this summer salad

This is one of those salads you’ll keep making because it’s so easy, and shrimp just works with everything in the bowl. You can adjust it to your tast: add extra chilies if you like the heat, squeeze in more lime for tang, or toss in some roasted peanuts for crunch.

It’s also the perfect way to use up leftover shrimp, and since it takes less than 20 minutes, you’ve got a fresh, healthy meal even on the busiest days.

Spicy Thai shrimp salad topped with fresh herbs and spices.

You’ll love how it works in so many ways. Serve it as a light dinner with rice, as a refreshing side dish for grilled meats, or even on its own when you’re craving something refreshing yet bold.

This pla kung salad tastes just like what you’d find at a street food stall in Thailand, you’ll love it!

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My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.

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Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

Top-view of ingredients for pla goong salad: shrimp, garlic, chilies, shallots, lemongrass, kaffir lime leaves, coriander, chili paste, chili flakes, fish sauce, lime, and MSG.

Shrimp – Black tiger shrimp work best for their size and juiciness; you can also mix in squid or other seafood.
Garlic – Pounded with chilies to make the flavor base of the dressing.
Chilies – Bird’s eye or Thai Jinda chilies bring heat; reduce for a milder salad.
Shallots – Add mild sweetness and crunch; avoid substituting with onions.
Lemongrass – Gives a citrusy aroma and fresh lemony flavor.
Kaffir lime leaves – Provide unique fragrance; use frozen or dried if fresh isn’t available.
Coriander (cilantro) – Brings freshness and herbal notes; use both stems and leaves for best flavor.
Chili paste – For the most authentic taste, I recommend using my nam prik pao. Store-bought works if you’re short on time.
Red pepper flakes – Boost heat and color; homemade Thai chili flakes are most authentic.
Fish sauce – Essential for salty, umami depth. I use the Megachef brand.
Lime – Fresh juice balances the spice and saltiness.
MSG – Commonly used in Thai and Lao cooking to enhance flavors.

How to make Thai shrimp salad

Step 1: Poach the shrimp. Bring a pot of water to a gentle simmer (not a rolling boil). Add cleaned shrimp and poach for 1–2 minutes, just until they turn pink and opaque. Immediately remove and let cool slightly so they stay tender and juicy.

Step 2: Toss with the dressing. Place the shrimp in a large mixing bowl. Add fish sauce, fresh lime juice, MSG, chili paste, and chili flakes. Mix well so the shrimp are fully coated.

A large mixing bowl with shrimp tossed in a spicy Thai dressing.

Step 3: Add herbs and serve. Add garlic, chilies, shallots, lemongrass, kaffir lime leaves, and coriander. Toss everything together gently. Taste and adjust seasoning if needed, then serve right away while fresh.

Pla goong salad in a large mixing bowl, ready to serve.

How to store leftovers

Store leftover pla koong in an airtight container in the refrigerator for up to 1–2 days. Keep in mind that the shrimp and herbs will continue to soak up the dressing, so the texture and flavor are best enjoyed right after making.

If you want to make it ahead, prepare the shrimp, herbs, and dressing separately. When it’s time to serve, just toss everything together for the freshest taste and texture.

More Thai salad recipes you’ll love

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