Thai Salads | Seafood | Spicy | Stovetop
ByPraew
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Shrimp larb recipe, or larb goong, is a refreshing Thai salad where spicy meets zesty in an easy dressing. It’s perfect for a quick dinner or fancy lunch with rice. So delicious!
Thai larb salads are not only easy to make but also always a hit with everyone. They come in many variations, with Thai pork larb and Thai ground beef larb being my personal favorites.
For those unfamiliar with Thai cuisine, these meaty salads originated in Isan, the Northeastern region of Thailand. Isan is beloved for its bold and spicy flavors, as well as unique dishes like Thai raw beef salad.
Shrimp larb is a Thai or Laotian salad, known for its refreshing and vibrant flavors. It combines juicy shrimp with fresh herbs like mint and coriander and is dressed with a mix of lime juice, fish sauce, and toasted rice powder. What is shrimp larb
Authentic Thai shrimp salad recipe
This salad with shrimp is one of my favorite summer dishes, and it’s so versatile. If you ever feel like switching up the proteins, go ahead! This simple salad dressing welcomes ground pork, beef, chicken, and even tofu.
It’s also incredibly easy to whip up, authentic Thai cooking really isn’t that hard. Just like nam tok moo, this is one of the best salads for your busy weeknights, ready in just 15 minutes from start to finish.
What’s even better is that this healthy Asian larb salad is as nutritious as it is delicious. It’s full of lean protein and lots of refreshing herbs.
And if you like it spicier or mild, just change the amount of chilies used in this recipe. And don’t hesitate to customize it with your favorite herbs and spices.
It’s healthy, full of flavors, and easy enough for every home cook to make!
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Shrimp – For this Thai or Laotian shrimp salad, opt for small to medium-sized shrimp. They blend perfectly with the herbs and dressing, offering tender bites with a perfect flavor. Larger black tiger shrimp are great for my other Thai shrimp recipes, but smaller varieties or even minced shrimp here create a better texture.
- Green onions, coriander, mint – This trio of herbs is the base of many authentic larb recipes.
- Shallots – Shallots have a milder taste compared to regular onions, making them the perfect choice for this Asian shrimp larb salad recipe. If you don’t have them, you can try using red onions.
- Lime – Fresh lime juicy provides a tangy flavor. Avoid the bottled stuff.
- Toasted rice powder – This unique ingredient, made from dry-roasted glutinous rice grains, adds subtle nuttiness and an irresistible crunch. It also slightly thickens the dressing.
- Thai chili flakes – Feel free to customize the heat to suit your taste-level. Alternatively, you can use fresh chili peppers like bird’s eye chilies.
- Fish sauce – Fish sauce provides umami and a savory, salty flavor. Use a high quality brand like red boat fish sauce.
- MSG (optional) – A flavor enhancer often used in Southeast Asian cuisine, bringing out the best in the other ingredients.
How to make shrimp laab
Step 1: 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,
Step 2: Add lime juice, fish sauce, MSG, 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!
Kitchen tools
- Large mixing bowl (no Thai mortar and pestle is needed)
- Pot or skillet for cooking shrimp
- Sieve for draining cooked shrimp
Larb salad expert tips
Homemade toasted rice powder: Store-bought is easy and time saving, but there’s nothing like the nutty aroma that fills up your kitchen while toasting the powder. Plus, grinding glutinous rice with your mortar and pestle is super traditional!
Choose the right shrimp: Opt for fresh, small to medium-sized shrimp. They cook quickly and absorb the flavors of the dressing with ease.
Balance the flavors: Feel free to customize the amounts of lime juice, fish sauce, sugar, and chili flakes. Thai food is about balancing the spicy, sour, salty, and sweet.
Larb goong serving suggestions
This salad is best served fresh and not really suited for meal prep or making ahead of time. The longer it sits, the more the herbs wilt and the flavors mellow.
Serve it with a side of steamed jasmine rice or Thai sticky rice. You can combine it with these Thai shrimp lettuce wraps and use them as a filling. A side of fresh vegetables like yard long beans or green beans, tomatoes, and Thai basil is always delicious.
Storing and reheating leftovers
Let your leftover shrimp laab cool to room temperature and keep it in an airtight container in your refrigerator. Consume it within 1–2 days, as the fresh herb will soak up the dressing over time and become soggy.
Reheating: You can enjoy the leftovers cold because heating them up might make the herbs wilt and the shrimp rubbery. If you do decide to reheat, just do it gently in a pan on low heat.
Frequently asked questions
What other dishes pair well with larb?
You can serve larb with other Thai dishes like Thai sticky rice, green papaya salad, or even pad Thai.
Is this recipe gluten-free?
Yes, the ingredients are naturally gluten-free. However, always double-check the labeling of store bought sauces like fish sauce.
Can I make this dish vegetarian?
To make this into a vegetarian salad, sub shrimp with tofu and use a vegetarian fish sauce alternative.
Authentic larb recipes
- Thai ground beef lettuce wraps
- Mushroom larb recipe
- Fried chicken larb
- Larb ped recipe
- Larb gai salad
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Shrimp Larb Recipe (Larb Goong)
This shrimp larb recipe is a delightful blend of juicy shrimp, fresh herbs, and a zesty dressing.
Praew
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Cuisine Thai
Course Salad
Serving Size 1
Ingredients
- 5.3 ounces shrimp small to medium-sized
- 1.8 ounce shallots
- 0.35 ounces mint
- 0.35 ounces coriander
- 0.35 ounces green onions
- 1 tablespoon lime juice
- 1/2 tablespoon fish sauce
- 1/2 teaspoon MSG
- 1/2 tablespoon toasted rice powder
- 1 teaspoon Thai chili flakes
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, 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.
