Lemongrass Shrimp Salad (Yum Takrai Goong)

Name: Lemongrass Shrimp Salad (Yum Takrai Goong)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min

Published December 31, 2025
Updated January 01, 2026
Author Bell V’Kit

Lemongrass shrimp salad is a bright, refreshing Thai salad with fragrant lemongrass, tender shrimp, fresh herbs, and a zesty lime–fish sauce dressing. Light, vibrant, and full of clean flavor.

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Total : 20 min

Spice Level : Medium

Skill Level : Easy

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What is Lemongrass Shrimp Salad (Yum Takrai Goong )?

Lemongrass shrimp salad or yum takrai goong (ยำตะไคร้กุ้ง), is a bright and aromatic Thai salad that highlights the naturally citrusy fragrance of fresh lemongrass. Instead of using leafy greens or fruit as the base, this salad is built around paper-thin slices of tender lemongrass, which bring a clean, refreshing aroma to every bite.

The flavor profile is classic “yum”: spicy, sour, salty, and lightly sweet. Grilled prawns add a smoky richness, while shallots, chilies, mint leaves, and roasted peanuts bring texture and herbal freshness. Everything is tied together with a simple lime–fish sauce–palm sugar dressing that’s zesty and balanced

Light, fragrant, and incredibly refreshing, yum takrai goong is the kind of salad that wakes up your palate without feeling heavy, perfect as an appetizer, a side dish, or a light meal on warmer days.

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.
Happy cooking!

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Why You'll Love Lemongrass Shrimp Salad

Bright, aromatic flavors: Fresh lemongrass gives the salad a clean, citrusy fragrance that makes every bite refreshing.
Light but satisfying: Grilled prawns add lean protein and gentle smokiness without making the dish feel heavy.
Classic Thai balance: Spicy, sour, salty, and lightly sweet; the complete “yum” profile in one simple dressing.
Beautiful texture mix: Tender prawns, crisp shallots, fresh herbs, and crunchy peanuts create a layered, lively bite.
Naturally fresh and healthy: Packed with protein, herbs, and aromatic, no creamy dressings or heavy oils.
Quick and easy: Straightforward prep and fast cooking make it perfect for a light lunch or a refreshing side dish.

The Essential Ingredients for Lemongrass Shrimp Salad

Lemongrass (ตะไคร้): The star of this salad. Only the tender inner stalk is used, sliced paper-thin to release its natural citrusy aroma. It brings brightness, lightness, and a clean herbal fragrance that defines the entire dish.
Shrimp (กุ้ง): Grilled prawns add lean protein and a subtle smoky flavor that complements the sharp, refreshing lemongrass. They stay juicy and pair well with the zesty dressing.
Shallots (หอมแดง): Thinly sliced shallots add gentle sweetness and a soft bite that balances the sharper aromatics.
Red bird's eye chilies (พริกขี้หนู): Provide heat and aroma. Finely slicing them distributes the spice evenly without overpowering the salad.
Fresh mint (สะระแหน่): Adds a cool, herbal freshness that lifts the whole dish and pairs beautifully with lemongrass.
Roasted peanuts (ถั่วลิสงคั่ว): Bring crunch, richness, and contrast, and essential for texture and balance.
Fish sauce (น้ำปลา): The salty backbone of the dressing. It ties together the citrus, herbs, and aromatics with classic Thai depth.
Lime juice (น้ำมะนาว): Provides acidity and brightness. Lime cuts through the protein and herbs, making the salad feel clean and refreshing.
Palm sugar (น้ำตาลปี๊บ): Adds gentle sweetness that rounds out the dressing and softens the sharpness of the chilies and fish sauce.

Shopping Checklist (Ingredients & Equipment)

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

Protein

[] |350g shrimp | (halved)

Dressing

[] 3 tbsp lime juice
[] 3 tbsp fish sauce
[] 1 1/2 tbsp palm sugar

Salad Base

Ingredient Highlight: Lemongrass (ตะไคร้ – Takrai)

Why It Matters
Lemongrass is the key ingredient that defines this style of Thai salad. Its natural citrusy aroma brings brightness and clarity to the dish, balancing the richness of the prawns and keeping the flavor profile light and refreshing. When sliced extra thin, it adds fragrance without overpowering other ingredients.

How It’s Used
Only the tender inner stalk is used for salads. The outer layers are too tough to eat raw. The inner section is finely sliced into thin rounds so the essential oils are released easily and blend seamlessly into the dressing. In yum takrai goong, lemongrass functions almost like the “vegetable” of the salad, giving structure, freshness, and gentle crunch.

In Thai Cooking
Lemongrass is a true staple in Thai cuisine. You’ll find it in soups like tom yum, curry pastes, marinades, and herbal broths. In “yum” dishes, it delivers a clean, citrus-forward aroma without adding moisture, making it perfect for fresh, herb-driven recipes such as yum takrai plakrob (ยำตะไคร้ปลากรอบ), yum takrai gai chik (ยำตะไคร้ไก่ฉีก), and this lemongrass shrimp salad.

Nutritional & Health Benefits

Naturally rich in antioxidants
Supports digestion and may help reduce bloating
Contains essential oils that promote a fresh, calming aroma
Low in calories but high in flavor
Adds texture and fiber without heaviness

Tips Before You Start Making Lemongrass Shrimp Salad

Use only the tender inner part of the lemongrass: The outer layers are too tough to eat raw. Peel them off until you reach the softer, pale center.
Slice the lemongrass very thin: Paper-thin slices help release aroma and make the salad pleasant to eat without fibrous pieces.
Don’t overcook the shrimp: Grill just until opaque and firm. Overcooking makes them rubbery and less enjoyable in a fresh salad.
Adjust the dressing to taste: Lemongrass can vary in intensity. Add a little extra lime or fish sauce if your salad needs more brightness or depth.
Add herbs at the very end: Mint wilts quickly, so mix it in just before serving to keep it fresh and vibrant.

Lemongrass Shrimp Salad (Yum Takrai Goong)

Lemongrass shrimp salad is a bright, refreshing Thai salad with fragrant lemongrass, tender shrimp, fresh herbs, and a zesty lime–fish sauce dressing. Light, vibrant, and full of clean flavor.

Servings : 2

Spice Level : Medium

Skill Level : Easy

Prep : 15 min

Cook : 5 min

Total : 20 min

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Ingredients

Protein

[] |350g shrimp | (halved)

Dressing

[] 3 tbsp lime juice
[] 3 tbsp fish sauce
[] 1 1/2 tbsp palm sugar

Salad Base

Cooking Instructions

1. Prepare the shrimp

[] Clean, halve, and devein the prawns; pat them dry.
[] Grill over medium charcoal heat until just cooked through.

2. Make the dressing

[] In a bowl, whisk together lime juice, fish sauce, and palm sugar until fully dissolved.
[] Taste and adjust. It should be bright, salty, tangy, and lightly sweet.

3. Build the salad

[] Add sliced lemongrass, shallots, chilies, and peanuts into the dressing.
[] Mix well to coat everything evenly.

4. Serve and enjoy

[] Plate the grilled prawns and spoon the dressing mixture over the top.
[] Garnish with fresh mint and extra peanuts.
[] Serve immediately while the aromatics are fresh and vibrant.

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FAQs for Lemongrass Shrimp Salad

Can I use boiled shrimp instead of grilled shrimp?

Yes. In fact, many people use boiled shrimp for this recipe. I personally prefer grilled prawns because they add a light smoky aroma that complements the fresh herbs beautifully.

How do I choose good lemongrass for salads?

Firmness: The stalks should feel firm and heavy for their size, not soft, rubbery, or dried out.
Aroma: Fresh lemongrass should smell clean and citrusy when you peel the outer layers.
Which part to use: For salads, use only the bottom 3–4 inchesม the bulb and the pale inner section where the stalk is tender enough to eat raw.

Can I use a different protein instead of shrimp?

Yes. While shrimp (goong) is traditional, this recipe is adaptable:

Fish (Pla): Deep-fried sea bass or white fish fillets with the salad spooned on top.
Pork (Moo): Ground pork or thin slices of tenderloin.
Chicken (Gai): Shredded or thinly sliced chicken breast.
Vegetarian/Vegan: Tofu or mushrooms, with vegetarian fish sauce or soy sauce.

Is this salad served hot or cold?

Serve it fresh, at room temperature or slightly chilled. The shrimp can be cooked ahead, but the herbs and dressing should be mixed right before serving.

What do I serve with Yum Takrai Goong?

It works well as an appetizer, a light salad, or a side dish. It pairs especially well with steamed jasmine rice, which balance the spicy, sour flavors.