If you are craving something bright, fresh, and packed with vibrant flavors, look no further than this delightful Cilantro Salad with Shrimp, Shallots, and Lime Dressing Recipe. It beautifully combines juicy, tender shrimp with the aromatic punch of cilantro, the subtle sweetness of shallots, and a zesty lime dressing that ties everything together perfectly. Whether you’re looking for a light lunch or a stunning side dish, this salad is a celebration of simple ingredients balanced in a way that feels both refreshing and satisfying.
Ingredients You’ll Need
The magic of this salad lies in its uncomplicated but thoughtfully selected ingredients. Each component plays an important role, from the vibrant cilantro leaves providing fresh herbal notes, to the plump shrimp offering a satisfying protein punch, and the lime dressing adding that irresistible tangy finish.
- 1 lb large shrimp, peeled and deveined: Choose fresh or high-quality frozen shrimp for the best texture and flavor.
- 2 tablespoons olive oil: Used for cooking the shrimp, giving them a lovely sear without overpowering other tastes.
- 1/2 teaspoon salt: Enhances and balances all the flavors throughout the dish.
- 1/4 teaspoon black pepper: Adds a subtle, warming spice for depth.
- 4 cups fresh cilantro leaves (lightly packed): The star green of the salad, bringing a bright and citrusy herbal note.
- 1 cup thinly sliced shallots: Offers a mild onion flavor with a touch of sweetness and crunch.
- 1/2 cup thinly sliced cucumber: Adds refreshing coolness and texture contrast.
- 1 small red chili, thinly sliced (optional): For those who love a little heat, this brings a lively kick without overwhelming the dish.
- Juice of 2 limes: Provides zesty acidity that wakes up all the flavors and ties the salad together.
- 1 tablespoon fish sauce (or soy sauce for vegetarian): The umami secret that deepens the dressing’s complexity.
- 1 teaspoon honey: Balances the lime’s tartness with a touch of natural sweetness.
- 1 tablespoon toasted sesame oil: Brings a nutty aroma and richness that elevates the dressing beautifully.
- 1 tablespoon toasted sesame seeds (optional): Adds a final crunchy texture and lovely toasty notes on top.
How to Make Cilantro Salad with Shrimp, Shallots, and Lime Dressing Recipe
Step 1: Cook the Shrimp
Start by warming olive oil in a skillet over medium heat. Season the peeled and deveined shrimp with salt and pepper, then cook them for about 2 to 3 minutes on each side until they turn pink and opaque. Taking care not to overcook them ensures they stay tender and juicy. Once done, remove the shrimp from the pan and allow them to cool slightly before mixing them into your salad.
Step 2: Prepare the Salad Base
While the shrimp cools, combine your fresh cilantro leaves, sliced shallots, and cucumber in a large mixing bowl. If you like a bit of spice, this is the time to add the thinly sliced red chili. This combination brings a wonderful mixture of textures and fresh herbal flavor to the salad.
Step 3: Whisk Up the Lime Dressing
In a separate small bowl, whisk together the juice of two limes, fish sauce (or soy sauce for a vegetarian version), honey, and toasted sesame oil. This dressing strikes a perfect balance of tangy, sweet, and savory notes—everything you want in a salad dressing that truly carries the dish.
Step 4: Combine and Toss
Add the cooked shrimp to the cilantro mixture, then pour your freshly made dressing over the top. Gently toss everything together to evenly coat all ingredients and allow the flavors to marry. Be gentle here to keep the cilantro leaves vibrant and intact.
Step 5: Add the Final Touches
Just before serving, sprinkle toasted sesame seeds over the salad for an extra layer of crunch and toasty goodness. This small detail adds both flavor and visual appeal to your beautiful creation.
How to Serve Cilantro Salad with Shrimp, Shallots, and Lime Dressing Recipe
Garnishes
To present your Cilantro Salad with Shrimp, Shallots, and Lime Dressing Recipe in style, consider adding fresh lime wedges for guests to squeeze more juice as they like. A few extra cilantro sprigs or a light drizzle of additional toasted sesame oil can also enhance the presentation and flavor.
Side Dishes
This salad shines on its own but pairs wonderfully with steamed jasmine rice or sticky rice to soak up the dressing. For something heartier, serve alongside grilled fish or simply enjoy as a light, refreshing meal any time of day.
Creative Ways to Present
For a stylish twist, serve the salad in individual glass jars or on a bed of butter lettuce cups. You can also layer it with avocado slices for added creaminess or toss in crunchy nuts like cashews to introduce a new texture dimension. The possibilities are endless and fun to explore!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad in an airtight container in the refrigerator for up to one day. Keep the dressing separate if possible to preserve the crispness of the cilantro and shallots, then toss right before serving again.
Freezing
Due to the fresh herbs and delicate textures, this Cilantro Salad with Shrimp, Shallots, and Lime Dressing Recipe is not suitable for freezing. Freezing will damage the salad’s components and affect flavor and texture negatively.
Reheating
This salad is best enjoyed cold or at room temperature, so avoid reheating. If needed, warm the shrimp separately before adding it back to the chilled salad to maintain the bright, fresh elements that make the recipe so appealing.
FAQs
Can I use frozen shrimp for this salad?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess water in the pan, which can affect the sear and texture.
Is this recipe suitable for vegetarians?
Yes, simply replace the shrimp with tofu cubes or cooked edamame. The fish sauce can be swapped with soy sauce to keep it vegetarian-friendly while maintaining that savory depth.
How spicy is this salad?
The spice level depends on whether you add the chili. If you prefer mild flavors, leave the chili out. The dressing itself has no heat but delivers vibrant tanginess and umami.
Can I prepare the salad in advance?
You can prepare the ingredients ahead of time but it’s best to toss everything together just before serving to keep the cilantro fresh and the salad crisp.
What can I substitute for fish sauce?
Soy sauce is a great substitute if you want to keep the recipe vegetarian or avoid fish sauce. It adds a similar salty, umami flavor without changing the essence of the dish.
Final Thoughts
This wonderfully fresh and flavorful Cilantro Salad with Shrimp, Shallots, and Lime Dressing Recipe has become one of my absolute favorites for good reason. It’s quick, vibrant, and perfectly balanced—a dish that feels light yet deeply satisfying. I encourage you to try making it soon and enjoy the burst of sunshine in every bite. Trust me, once you taste it, this salad will become a cherished staple in your recipe collection.
Print
Cilantro Salad with Shrimp, Shallots, and Lime Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Gluten Free
Description
A vibrant and refreshing Cilantro Salad with Shallots and Shrimp, combining succulent pan-seared shrimp with fresh herbs, crisp vegetables, and a tangy lime dressing. This Southeast Asian-inspired salad is quick to prepare, gluten-free, and perfect as a light meal or side dish.
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 4 cups fresh cilantro leaves (lightly packed)
- 1 cup thinly sliced shallots
- 1/2 cup thinly sliced cucumber
- 1 small red chili, thinly sliced (optional)
Dressing
- Juice of 2 limes
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon honey
- 1 tablespoon toasted sesame oil
Garnish
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Cook the Shrimp: In a skillet over medium heat, warm the olive oil. Season the shrimp with salt and black pepper, then add them to the skillet. Cook for 2 to 3 minutes per side until the shrimp turn pink and opaque. Remove from heat and let cool slightly.
- Prepare the Salad Base: In a large mixing bowl, combine the fresh cilantro leaves, thinly sliced shallots, cucumber, and red chili if using. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the freshly squeezed lime juice, fish sauce (or soy sauce for a vegetarian alternative), honey, and toasted sesame oil until well combined.
- Assemble the Salad: Add the cooked shrimp to the bowl with the salad ingredients. Pour the dressing over the top and toss gently to coat all components evenly with the dressing.
- Garnish and Serve: Sprinkle toasted sesame seeds over the salad as a finishing touch. Serve immediately for best flavor and texture, or chill for up to one hour before serving.
Notes
- This salad is best served fresh but can be chilled for up to 1 hour before serving.
- For a vegetarian version, omit the shrimp and substitute with tofu or edamame.
- Pair with jasmine rice or enjoy on its own as a light, healthy meal.
