Spicy Dried Shrimp Salad (Yum Goong Haeng – ยำกุ้งแห้ง)

Name: Spicy Dried Shrimp Salad (Yum Goong Haeng – ยำกุ้งแห้ง)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min

Published November 27, 2025
Updated January 08, 2026
Author Bell V’Kit

A bright, umami-packed Thai salad made with dried shrimp, fresh herbs and ginger, and a tangy lime–fish sauce dressing. Light, punchy, and ready in 20 minutes.

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Total : 20 min

Spice Level : Medium

Skill Level : Easy

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What Is Spicy Dried Shrimp Salad (Yum Goong Haeng)?

Dried Shrimp Salad or yum goong haeng (ยำกุ้งแห้ง) is a bright, aromatic Thai-style salad made with dried shrimp, fresh herbs, lime juice, and fish sauce. It’s a classic Thai “yum” dish: light, punchy, and full of texture.

Instead of using fresh prawns, this version uses soaked and dry-roasted dried shrimp, which gives the dish a deep umami flavor and a chewy, satisfying bite. The dressing is simple but powerful, just lime, fish sauce, and palm sugar, allowing the shrimp, ginger, and shallots to shine.

This salad pairs beautifully with hot boiled rice (ข้าวต้ม), creating a comforting combination of savory, tangy, and aromatic flavors.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
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Why You’ll Love This Dish

Big flavor, minimal effort - just soak, roast, toss, and you’re done in under 20 minutes.
Umami-packed - dried shrimp bring a deep, savory intensity.
Bright and refreshing - the lime-fish sauce dressing lifts everything with clean, zesty acidity.
Perfect texture contrast - chewy dried shrimp, crisp shallots, soft ginger, and fresh herbs in every bite.
Light but satisfying - great as a side dish or paired with warm boiled rice for a comforting meal.
Pantry-friendly - most ingredients store well, making it an easy go-to weekday dish.

Shopping Checklist (Ingredients & Equipment)

Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

For the Dried Shrimp Spicy Salad

For the boiled rice (optional)

Note: Dried shrimp spicy salad us usually served with boiled rice. This is optional.

[] 150g steamed jasmine rice
[] 300 ml water

Ingredient Highlight: Ginger (ขิง – Khing)

Why It Matters

Ginger brings a bright, lively heat that instantly wakes up this salad. In Yum Goong Haeng, its sharp, fragrant bite cuts through the richness of dried shrimp and balances the salty–sour dressing. It adds freshness without overpowering, giving the dish its signature lift.

How It’s Used

Ginger is usually julienned very thinly so it weaves gently through each bite, releasing aroma without becoming too spicy. In “yum” dishes, ginger is used sparingly just enough to perfume the salad and add a clean, warming finish. It pairs beautifully with seafood, dried shrimp, lime, and fresh herbs.

In Thai Cooking

Ginger appears across Thai cuisine in stir-fries, soups, steamed fish, herbal broths, and salads, adding warmth and fragrance to classics like stir-fried pork with ginger (หมูผัดขิง) and congee toppings. In salads like this one, ginger acts as the aromatic backbone, subtle but essential.

Nutritional & Health Benefits

Helps support digestion and reduces bloating
Contains gingerols, known for anti-inflammatory and antioxidant properties
Naturally warming, which may improve circulation
Supports immunity, especially during cooler seasons
Low in calories but high in aroma and flavor, adding intensity without heaviness

Tips Before You Start Making Dried Shrimp Salad

Choose good-quality dried shrimp - Look for medium to premium dried shrimp with a bright orange color and clean aroma. Low-quality shrimp can make the dish too salty or overly hard.
Soak just enough—not too long - A quick soak softens the shrimp while keeping their chewy bite. Over-soaking can wash out their natural umami.
Dry-roast for extra fragrance - A light roast in a dry pan brings out a deeper aroma and makes the texture more enjoyable. Keep the heat medium and stir often to avoid burning.
Balance the dressing last - Taste the dressing after tossing the salad. Dried shrimp vary in saltiness, so adjust lime, fish sauce, and palm sugar only after combining.
Slice aromatics thinly - Shallots, ginger, and chilies should be cut very thin so they blend smoothly into each bite without overpowering the shrimp.
Serve immediately - “Yum” salads are at their best when fresh. Leaving it too long can make the shallots turn strong and the shrimp lose their texture.
Pair with warm boiled rice - This salad is bold and punchy. Pairing it with soft, lightly seasoned boiled rice creates the perfect balance of comfort and flavor.

Spicy Dried Shrimp Salad (Yum Goong Haeng – ยำกุ้งแห้ง)

A bright, umami-packed Thai salad made with dried shrimp, fresh herbs and ginger, and a tangy lime–fish sauce dressing. Light, punchy, and ready in 20 minutes.

Servings : 2

Spice Level : Medium

Skill Level : Easy

Prep : 15 min

Cook : 5 min

Total : 20 min

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Ingredients

For the Dried Shrimp Spicy Salad

For the boiled rice (optional)

Note: Dried shrimp spicy salad us usually served with boiled rice. This is optional.

[] 150g steamed jasmine rice
[] 300 ml water

Dried Shrimp Spicy Salad

1. Prepare the Dried Shrimp

[] Soak the dried shrimp in water until slightly softened, then drain well.
[] Dry-roast them in a pan over medium heat until lightly fragrant.

2. Make the Dressing

In a bowl, combine lime juice, fish sauce, and palm sugar.

[] Stir until the sugar fully dissolves.

3. Toss the Salad

[] Add the shrimp, ginger, shallots, and chilies to the dressing.
[] Toss well to coat evenly.
[] Taste and adjust the flavor. It should be bright, savory, slightly sweet, and spicy, with ginger as the lead note.

4. Serve

[] Transfer to a serving plate.
[] Garnish with chopped coriander.
[] Enjoy as a side dish with boiled rice. To make the boiled rice, see Step 5.

5. Make the boiled rice (optional)

[] In a small pot, combine steamed jasmine rice and water.
[] Simmer gently over low heat for 10–15 minutes, stirring occasionally, until the grains break down and the broth thickens slightly.
[] Serve warm with dried shrimp spicy salad and/or other Thai dishes.

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FAQs for Dried Shrimp Salad (Yum Goong Haeng)

Can I use fresh shrimp instead to make Dried Shrimp Spicy Salad?

It becomes a different dish, closer to Yum Goong Sod. Dried shrimp give this salad its signature chewy texture and deep umami.

What type and size of dried shrimp should I buy?

Look for medium-sized, premium dried shrimp with a bright orange color and mild aroma. Very small shrimp tend to be saltier and less flavorful.

Can I make dried shrimp yum ahead of time?

Dried shrimp salad is best enjoyed fresh. The shallots wilt and the dried shrimp soften too much if the salad sits for long. If you need to prepare in advance, keep all ingredients separate and toss everything together just before serving for the best texture.

Do I need ginger to make Dried Shrimp Salad?

Ginger is optional. Ginger adds brightness and warmth but the salad will still taste great without it. If using ginger, be sure to slice it very thin.

How do I adjust the flavor if it’s too salty?

Add more lime juice and a touch of palm sugar. You can also add a bit more shallot to balance the salt.

How spicy should Dried Shrimp Spicy Salad be?

Traditionally, dried shrimp spicy salad is mild. The Jinda chilis add aroma more than heat, but you can increase the amount if you prefer a spicier “yum.”