This shrimp larb recipe (larb goong) makes an authentic Thai shrimp salad with a zesty chili-lime dressing and fresh herbs in just 20 minutes. It’s perfect for a healthy lunch or light dinner with rice. Low-carb, gluten-free, and full of flavor!

Shrimp larb salad, larb goong, presented in a wooden bowl on a banana leaf, accompanied by sticky rice and fresh herbs.

Tip: Thai larb salads are really easy to make, and the dressing works with almost any protein. In this recipe, you can swap the shrimp for chicken, pork, or beef to create a different version!

What is shrimp larb

Shrimp larb is a Lao and Thai salad made with shrimp, lime juice, fish sauce, chilies, toasted rice powder, and fresh herbs. It has a bold, tangy, and spicy flavor, and is often served with sticky rice or in lettuce wraps.

About this Thai shrimp salad

Summer’s here, and this salad belongs right in it! Warm weather and those fresh, spicy flavors are just the perfect match.

This dish is great for meal prep since the shrimp just needs a quick cook before tossing everything with the herbs and dressing. Just wait until right before serving to mix it all so nothing turns soggy.

Close-up of Thai shrimp larb goong with mint, shallots, and chili, served in a wooden bowl.

In Thailand, you’ll find it everywhere from local markets to casual Thai restaurants, especially in the Isaan region. It’s often served as a side dish with grilled meats, sticky rice, and fresh raw vegetables (long beans, cucumber, tomatoes).

You can leave the shrimp whole like I did, or finely mince it like in traditional laab. Honestly, there’s not much more to say; just try it. You won’t regret 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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Front page of my Thai flavors, a digital Thai cookbook with 41 recipes, cooking tips, and personal stories.

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!

Ingredients for shrimp larb recipe labeled: shrimp, fresh mint, coriander, green onions, shallots, chili flakes, toasted rice powder, lime juice, and more.

Shrimp – Use small to medium shrimp for the best texture. If you’re using prawns, it’s best to finely mince them.
Green onions, cilantro, mint – A classic herb trio in traditional larb, adding freshness and aroma.
Thai shallots – Milder than regular onions, shallots give a subtle bite; red onions can work as a backup.
Lime – Always use fresh lime juice for the brightest, most balanced tang.
Toasted rice powder – Adds a toasty aroma, light crunch, and helps bind the dressing; made by dry-roasting glutinous rice.
Thai chili flakes – Adjust to your spice preference, or swap for chopped fresh chilies.
Fish sauce – Delivers that essential umami and salty depth; go for a good brand like Megachef.
MSG (optional) – Common in Southeast Asian cooking for enhancing flavor; optional, but it adds lots of flavor.

How to make shrimp laab

Step 1: Boil the shrimp in a pot or pan over medium heat until just pink and cooked through; don’t overcook, or they’ll get tough. Drain well and place in a large mixing bowl.

Top view of raw shrimp boiling in a pot and cooked shrimp in a mixing bowl.

Step 2: Add lime juice, fish sauce, MSG (if using), chili flakes, and toasted rice powder. Gently toss until well combined, then mix in the mint, cilantro, and green onions. Serve right away while the herbs are fresh!

Step-by-step preparation of shrimp larb with spices on cooked shrimp and fresh herbs like mint and coriander ready to mix.

Storing and reheating leftovers

Larb shrimp salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.

Keep the herbs separate if possible, and don’t reheat; the shrimp can become rubbery. Instead, enjoy it cold or let it come to room temperature before serving.

Authentic larb recipes to try

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