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
Scale
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.
