Pla Goong is a Thai salad that hits every note: spicy, sour, salty, and a little sweet. It’s light but bold, refreshing yet satisfying, and it comes together fast. Think juicy shrimp tossed with crisp herbs, zingy lime, and fragrant lemongrass.
It’s the kind of dish you can make on a weeknight and still feel like you’re eating something special. Serve it as a starter, a light lunch, or a shareable plate for a laid-back dinner.
Why This Recipe Works
This salad leans on fresh aromatics and a balanced dressing, so every bite tastes bright and clean. The shrimp cook quickly, staying tender and sweet, while the lemongrass and kaffir lime leaf add a citrusy lift without weighing anything down.
Fresh herbs like mint and cilantro cool the heat from the chilies and round out the flavor. The dressing is simple but precise, hitting a satisfying balance of lime, fish sauce, and a touch of sugar. It’s a great example of how a few good ingredients can deliver restaurant-level flavor at home.
What You’ll Need
- Shrimp: 1 pound (450 g) medium shrimp, peeled and deveined, tails optional
- Lemongrass: 1–2 stalks, tender inner part only, very thinly sliced
- Shallots: 2 small, thinly sliced
- Cherry tomatoes: 1 cup, halved (optional but adds juiciness)
- Cilantro: 1/2 cup leaves, roughly chopped
- Mint: 1/2 cup leaves
- Green onions: 2, thinly sliced
- Kaffir lime leaves: 2 leaves, very finely sliced (optional but highly recommended)
- Thai bird’s eye chilies: 2–4, finely sliced (adjust to heat preference)
- Garlic: 1 clove, minced
- Lime juice: 3–4 tablespoons, freshly squeezed
- Fish sauce: 2–3 tablespoons
- Granulated sugar or palm sugar: 1–2 teaspoons
- Roasted rice powder (khao khua): 1–2 teaspoons (optional, for nutty aroma)
- Cucumber: 1 small, thinly sliced (optional for crunch)
- Lettuce or cabbage leaves: For serving (optional)
- Lime wedges: For serving
Instructions
- Prep the aromatics. Thinly slice the lemongrass, shallots, green onions, and kaffir lime leaves.
Halve the cherry tomatoes and slice the cucumber if using. Pick the mint and cilantro leaves and keep them chilled.
- Make the dressing. In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and sliced chilies. Taste and adjust: it should be tangy first, then salty, with a gentle sweetness.
Set aside.
- Cook the shrimp. Bring a pot of salted water to a simmer. Add the shrimp and cook for 1–2 minutes, just until pink and opaque. Do not overcook.
Drain and rinse briefly under cool water to stop the cooking.
- Dress the shrimp while warm. While the shrimp are still slightly warm, toss them with half the dressing in a large bowl. This helps the shrimp absorb flavor.
- Add the vegetables and herbs. Add lemongrass, shallots, green onions, tomatoes, cucumber, and kaffir lime leaf. Toss gently, then add mint and cilantro.
Sprinkle in the roasted rice powder if using.
- Finish and adjust. Add the remaining dressing to taste. You want a bright, punchy flavor without overwhelming the herbs. If it tastes flat, add a splash more lime.
If too sharp, add a pinch more sugar or a little water.
- Serve. Plate on a bed of lettuce or cabbage. Add extra chilies or lime wedges on the side. Serve immediately for the freshest flavor and crunch.
How to Store
Pla Goong is best eaten fresh because the herbs and aromatics wilt quickly.
If you need to store it, keep components separate: shrimp and dressing in the fridge for up to 1 day, herbs and sliced vegetables in airtight containers lined with paper towels. Toss right before serving. If the salad is already mixed, refrigerate for up to 12 hours.
Expect softer texture and mellower flavor; brighten it with a squeeze of fresh lime before eating.
Why This is Good for You
- Lean protein: Shrimp is high in protein and low in fat, helping you feel satisfied without feeling heavy.
- Fresh herbs and aromatics: Mint, cilantro, lemongrass, and lime bring antioxidants and a refreshing lift.
- Light dressing: No heavy oils or creamy sauces—just lime, fish sauce, and a bit of sugar for balance.
- Low-carb and gluten-free: Naturally friendly to several dietary preferences, as long as your fish sauce is gluten-free.
Pitfalls to Watch Out For
- Overcooking the shrimp: Rubberiness happens fast. Cook just until pink and opaque, then cool slightly.
- Thick lemongrass slices: Tough, fibrous pieces can ruin texture. Use only the tender inner core and slice very thin.
- Unbalanced dressing: Too much lime can overwhelm; too much fish sauce can make it salty.
Taste as you go and adjust in small increments.
- Watered-down salad: Wet herbs and vegetables dilute flavor. Pat them dry before tossing.
- Waiting too long to serve: The herbs wilt and the shrimp firm up. Toss close to serving time for best texture.
Variations You Can Try
- Grilled shrimp: Char the shrimp on a hot grill or grill pan for a smoky edge.
- Milder heat: Swap Thai chilies for jalapeño, or deseed the chilies to cut the fire.
- Citrus twist: Add a splash of orange or tangerine juice for a softer, fruitier acidity.
- Crunch lovers: Add sliced toasted cashews or peanuts, or extra roasted rice powder.
- Leafy wrap: Serve the salad in lettuce cups for a light party bite.
- Seafood mix: Combine shrimp with blanched squid or scallops for a mixed seafood version.
- No fish sauce: Use a mix of light soy sauce and a touch of anchovy paste, or a vegan fish sauce if you’re plant-based.
FAQ
Can I use frozen shrimp?
Yes.
Thaw them in the fridge overnight or under cold running water, then pat dry before cooking. Freshness matters, so avoid shrimp with a strong ammonia smell.
What can I use instead of Thai bird’s eye chilies?
Jalapeño, serrano, or even red pepper flakes work. Start small and add more to taste.
Remember that the salad tastes spicier after it sits for a few minutes.
Is roasted rice powder necessary?
No, but it adds a lovely toasty aroma and a subtle body to the dressing. You can make it by toasting raw sticky rice (or jasmine rice) in a dry pan until golden, then grinding it to a coarse powder.
Can I make it ahead?
You can prep the dressing and slice the aromatics a few hours ahead, and cook the shrimp earlier in the day. Keep everything chilled and dry.
Toss just before serving for the best texture.
What if I don’t have kaffir lime leaves?
Use extra lime zest or a bit more lemongrass. The flavor won’t be identical, but you’ll still get a bright, citrusy profile.
How do I make it less salty?
Cut back on fish sauce and add more lime juice and a touch more sugar. A spoonful of water can also soften the edges without changing the flavor too much.
Can I serve this with rice?
Absolutely.
Sticky rice or jasmine rice helps mellow the heat and turns the salad into a satisfying meal.
Is this dish spicy?
Typically yes, but the heat level is up to you. Reduce or remove chilies for a gentler version, or keep seeds and membranes for extra fire.
Final Thoughts
Pla Goong is a fast, fresh salad that proves how far simple ingredients can go when they’re balanced well. It’s perfect for warm days, busy nights, or anytime you’re craving something light but full of flavor.
Keep the shrimp tender, slice the aromatics thin, and trust your taste buds as you tweak the dressing. Once you make it a couple of times, it’ll become one of those reliable, go-to dishes you can whip up without thinking.
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