The Best, Easy Shrimp Salad Recipe

Light, vibrant, and bursting with fresh textures, Vietnamese Shrimp Salad delivers a balance of savory shrimp, crunchy vegetables, herbaceous greens, and a lively citrusy dressing. Thrive Market’s version layers sautéed garlic shrimp over a bed of romaine, mung bean sprouts, matchstick carrots, cucumbers, fresh mint and cilantro, and shirataki noodles, then finishes with a lime-fish sauce dressing and crunchy cashews.

What makes this salad both elegant and accessible is how it works naturally as a gluten-free dish: none of the core ingredients include wheat or gluten. The shirataki noodles (made from konjac) are naturally gluten-free, and the dressing uses fish sauce, coconut aminos, lime juice, sesame oil, honey, and red pepper flakes — all gluten-safe assuming your fish sauce and aminos are certified or free from gluten additives.

This recipe thrives on contrast: the warm succulent shrimp meets crisp greens and cool vegetables; the garlicky, citrusy dressing cuts through the richness. It’s a refreshing dish for warmer evenings, practical enough for lunch, but polished enough to offer when entertaining.

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Easy Shrimp Salad

Recipe Details

Yield: 4 to 6 servings
Active Time: 20 minutes

Shrimp Salad Ingredients

For the shrimp:

• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• Sea salt and freshly ground pepper, to taste
• 2 cloves garlic, minced

For the salad:

• 2 cups chopped romaine lettuce
• Large handful mung bean sprouts
• 4 carrots, cut in matchsticks
• 1 english cucumber, cut in matchsticks
• 2 packages shirataki noodles, rinsed for 30 seconds and drained
• 1 cup mint leaves
• 1/2 cup roughly chopped cilantro
• Lime slices, to serve
• 1/3 cup roughly chopped cashews

For the dressing:

• Juice of 2 limes
• 2 teaspoons fish sauce
• 1 tablespoon coconut aminos
• 1 clove garlic, minced
• 1 tablespoon honey
• 2 teaspoons red pepper flakes
• 2 tablespoons sesame oil

How to Make Shrimp Salad

1. Cook the shrimp: Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper and sauté until cooked through. About 30 seconds before removing from pan, stir in garlic.
2. Assemble the salad: Arrange the romaine, sprouts, carrots, cucumbers, noodles, mint, and cilantro on a large platter. Top with shrimp and lime slices and sprinkle with cashews.
3. Dress and serve: Stir together all dressing ingredients in a small bowl and spoon over the salad to serve.

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Shrimp Salad Nutrition Facts

*Estimated per serving (recipe yields 6 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/6 of recipe)
Calories	≈ 300 kcal
Protein	≈ 20 g
Carbs	≈ 18 g
Sugar	≈ 8 g
Fiber	≈ 3 g
Fat	≈ 17 g

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Shrimp Salad Variations & Tips

• Spice level adjustment: Use more or fewer red pepper flakes depending on your heat tolerance (or omit for mild version).
• Protein swap: Replace shrimp with grilled tofu, firm white fish, or chicken breast for alternate protein options.
• No-noodle option: Omit shirataki noodles for a lighter salad base or replace with spiralized zucchini ribbons.
• Nut substitution: Use toasted peanuts or macadamia nuts instead of cashews (if safe) for different flavor and crunch.
• Herb boost: Add fresh basil, Thai basil, or Vietnamese coriander (rau răm) to deepen herbal complexity.
• Marinate shrimp: Let the shrimp sit in part of the dressing (minus oil) for 10 minutes before cooking for extra flavor infusion.
• Serve segments: Toss only half the dressing at first and allow guests to add more to preserve crispness in leftovers.

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Best Shrimp Salad Pairings

• Rice paper rolls or fresh spring rolls: Use this salad as a filling base for rolls served with peanut or hoisin sauce.
• Jasmine or brown rice: Serve the salad atop steamed rice to make it more filling and convert into a bowl format.
• Light soups: Pair with a simple miso or clear broth soup to round out your meal.
• Grilled or steamed vegetables: Asparagus, bok choy, or snap peas add warmth and texture contrast.
• Crisp rice crackers or gluten-free wonton chips: For scooping or as an added crunchy side element.
• Chilled Riesling or Sauvignon Blanc: A crisp white wine helps highlight the citrus and seafood elements.

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When to Make Shrimp Salad

• Spring or summer lunches: Refreshing and light enough to enjoy in warmer weather.
• Weeknight dinners: Quick to make and healthy, ideal when you want something flavorful with minimal fuss.
• Casual dinner parties: Serve in composed bowls or platters so guests can mingle and serve themselves.
• Potlucks or shareable meals: Makes well if dressed just before serving; the separate components travel easily.
• Healthy meal-prep: Portion shrimp, veggies, and dressing separately to keep crispness during storage.
• Light seafood menus: Feature it among other seafood courses for a refreshing salad course option.

Photo credit: Paul Delmont