Shrimp Larb Recipe (Larb Goong)
A flavorful chili-lime Thai shrimp larb you can serve with rice or lettuce. It’s gluten free, low carb, and perfect for a light meal.
Equipment
- cutting board and knife
- Small pot
- Strainer or slotted spoon
- Large mixing bowl
Ingredients
- 12 medium shrimp
- 1/4 cup Thai shallots, finely sliced
- 2 tbsp mint, chopped
- 2 tbsp cilantro, chopped
- 1 stalk green onion, chopped
- 1 tbsp lime juice
- 1/2 tbsp fish sauce
- 1/2 tsp MSG
- 1/2 tbsp toasted rice powder
- 1 tsp red chili flakes, adjust to taste
Instructions
- Boil the shrimp in a pot or pan over medium heat until they’re pink and cooked through. Be sure not to overcook to keep them juicy! Drain the shrimp well and transfer them to a large mixing bowl,
- Add lime juice, fish sauce, MSG (if using), red pepper flakes, and toasted rice powder, gently mixing until the ingredients are well combined. Stir in mint, coriander, and green onions. Serve immediately and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- I made this recipe with whole shrimp, but you can try a variation with minced shrimp too.
Calories: 211kcal | Carbohydrates: 18g | Protein: 34g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 242mg | Sodium: 900mg | Potassium: 820mg | Fiber: 7g | Sugar: 5g | Vitamin A: 531IU | Vitamin C: 16mg | Calcium: 223mg | Iron: 4mg
