Cooked - Yum Goong (thai Shrimp And Lychee Salad)

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Yum Goong (thai Shrimp And Lychee Salad)

4.0

12 ounces colossal (10- to 15-count) unpeeled deveined raw shrimp

1 shallot, thinly sliced crosswise (about 3 tablespoons)

2 tablespoons fresh lime juice

1 cup peeled, pitted fresh or canned lychees, torn in half

⅓ cup Nam Yum

2 tablespoons lightly salted cashews, lightly crushed, plus more for garnish

2 tablespoons lightly packed fresh cilantro leaves, plus more for garnish

2 tablespoons lightly packed fresh mint leaves, torn if large, plus more for garnish

1 tablespoon very thinly sliced fresh lemongrass

1 cup thinly sliced English cucumber

Heat a cast-iron grill pan over medium. Place shrimp on grill pan; cook, turning once, until shrimp are cooked through and no longer opaque, 2 to 3 minutes per side. Transfer to a cutting board. Let cool until easy to handle, about 5 minutes.
Separate shallot into rings, and add to a medium bowl. Add lime juice, and toss. Let stand until slightly softened and mellowed in flavor, about 2 minutes; drain.
Peel shrimp, and discard shells. Cut shrimp into 1- to 1 ½-inch pieces. Add shrimp and lychees to bowl with shallot. Add nam yum, and toss to combine. Chill, uncovered, until shrimp absorbs flavors, about 5 minutes.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions🥙Light Meal🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 10 weeks ago

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