This Vietnamese shrimp salad, or Gỏi Tôm, is a light and refreshing dish I love to make when I’m craving something crisp, tangy, and full of vibrant flavors. Featuring tender shrimp, crunchy vegetables, fresh herbs, and a bright, slightly spicy fish sauce-lime dressing, it’s a perfect balance of taste and texture.
Why You’ll Love This Recipe
I enjoy how quickly this salad comes together—it’s ready in about 15 minutes. It’s healthy, naturally low in fat, and packed with protein and fiber. The mix of mint and basil adds a fresh and aromatic element, while the option to toss in vermicelli noodles gives it a heartier feel when I need something more filling. Plus, it’s flexible enough to adjust for spice, sweetness, or acidity.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
8 oz cooked, peeled, and deveined shrimp (halved horizontally) or 12 oz raw shrimp, cooked
-
1 cup seedless cucumber, thinly sliced
-
2 carrots, grated or julienned
-
¼ cup fresh mint, minced
-
¼ cup fresh basil, minced
-
Optional: vermicelli rice noodles, prepared (for a heartier salad)
-
Optional garnish: crushed peanuts
For the Dressing:
-
Juice of 1 lime (~¼ cup)
-
2 tablespoons fish sauce
-
1–2 tablespoons rice wine vinegar or water
-
1 tablespoon sugar
-
1 tablespoon chili garlic paste (optional, for heat)
-
Salt and pepper to taste
directions
-
If I’m using raw shrimp, I start by cooking them in a skillet with a little oil for 2–4 minutes until just opaque, then I let them cool. If I’m using pre-cooked shrimp, I skip this step.
-
I slice the cucumber, grate or julienne the carrots, and mince both the mint and basil.
-
In a medium bowl, I mix the shrimp, vegetables, and herbs. If I want to add noodles, I toss them in here too.
-
To make the dressing, I whisk together lime juice, fish sauce, vinegar (or water), sugar, chili garlic paste (if using), and season it with salt and pepper.
-
I pour the dressing over the salad and toss everything until it’s evenly coated.
-
Just before serving, I like to sprinkle some crushed peanuts on top for crunch and do a final seasoning check.
Servings and timing
-
Servings: 4
-
Prep Time: 10 minutes
-
Cook Time: 2–4 minutes (only if cooking raw shrimp)
-
Total Time: 10–15 minutes
Variations
-
When I want a more filling meal, I add vermicelli rice noodles—just prepare them according to the package, rinse, and toss in.
-
For a milder version, I skip the chili garlic paste or reduce the amount.
-
Sometimes I swap the mint or basil with cilantro if that’s what I have on hand.
-
I’ve also tried it with shredded green mango or papaya for an extra tangy crunch.
-
A squeeze of orange juice can mellow out the lime if I’m in the mood for something sweeter.
storage/reheating
I store the undressed salad and dressing separately in airtight containers in the fridge. This way, the veggies stay crisp and fresh. It lasts up to 2 days. I don’t recommend freezing it, and I never reheat this dish—it’s meant to be enjoyed cold or at room temperature. If using vermicelli noodles, I give them a quick rinse before serving again to freshen them up.
FAQs
What kind of shrimp should I use for this salad?
I usually go for medium-sized, peeled, and deveined shrimp. I use either cooked shrimp to save time or raw shrimp when I want a slightly firmer texture after a quick sauté.
Can I make this salad ahead of time?
Yes, I often prep everything in advance and store the components separately. I combine the dressing and the salad just before serving to keep it crisp.
Is there a vegetarian version of this salad?
Definitely. I replace the shrimp with tofu or tempeh and use soy sauce or a vegan fish sauce alternative in the dressing.
How do I make the salad spicier?
I increase the amount of chili garlic paste or add sliced Thai bird chilies directly to the salad or the dressing.
Can I use dried herbs instead of fresh?
I don’t recommend it. Fresh herbs like mint and basil bring a bright flavor that dried herbs just can’t match in this recipe.
Conclusion
This Vietnamese shrimp salad is my go-to for a quick, nourishing, and flavorful meal. It’s incredibly versatile, super fresh, and satisfying without being heavy. Whether I’m serving it as a light lunch, a starter, or a side dish, it always impresses with its lively flavors and textures.
Print
Vietnamese Shrimp Salad (Gỏi Tôm)
- Prep Time: 10 minutes
- Cook Time: 2–4 minutes (if cooking shrimp)
- Total Time: 10–15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No‑cook (or quick sauté for shrimp), tossing
- Cuisine: Vietnamese
- Diet: Low Fat
Description
A light, refreshing Vietnamese shrimp salad (Gỏi Tôm) featuring tender shrimp, crisp vegetables, fresh herbs, and a tangy, slightly spicy fish sauce‑lime dressing.
Ingredients
- 8 oz cooked, peeled, and deveined shrimp (halved horizontally) or 12 oz raw shrimp, cooked
- 1 cup seedless cucumber, thinly sliced
- 2 carrots, grated or julienned
- ¼ cup fresh mint, minced
- ¼ cup fresh basil, minced
- Optional: vermicelli rice noodles, prepared (for a heartier salad)
- Optional garnish: crushed peanuts
- For the Dressing:
- Juice of 1 lime (~¼ cup)
- 2 tablespoons fish sauce
- 1–2 tablespoons rice wine vinegar or water
- 1 tablespoon sugar
- 1 tablespoon chili garlic paste (optional, for heat)
- Salt and pepper to taste
Instructions
- If using raw shrimp: cook shrimp in a skillet with a drizzle of oil until just opaque and cooked through (~2–4 minutes), then cool. If using pre‑cooked shrimp, skip this step.
- Prepare vegetables: slice cucumber, shred carrots, and mince mint and basil.
- Mix the shrimp, cucumber, carrots, and herbs in a medium bowl (add prepared vermicelli noodles here if using).
- Whisk together lime juice, fish sauce, rice wine vinegar or water, sugar, chili garlic paste (if using), and season with salt and pepper.
- Pour dressing over the salad and toss until all ingredients are well coated.
- Garnish with crushed peanuts (if desired) and serve immediately. Adjust seasoning as needed before serving.
Notes
- You can make this salad ahead of time—just store the dressing and salad separately and toss before serving.
- Use pre‑cooked shrimp to speed up preparation.
- If you want extra substance, serve over or mix in vermicelli rice noodles.
- Adjust the heat by adding more or less chili garlic paste or skip it for a milder version.
