Thai Shrimp in Spicy Lime Fish Sauce

    • Published October 18, 2025
    • Updated October 28, 2025
    • Author Bell V’Kit
    In Thai, it’s goong chae nam pla (กุ้งแช่น้ำปลา): a no-cook appetizer of raw-marinated shrimp with lime, fish sauce, garlic, and chilies; punchy and refreshing.

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    Total : 20 min
    Spice Level : Mild
    Skill Level : Easy
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    What Is Thai Shrimp in Spicy Lime Fish Sauce (Goong Chae Nam Pla - กุ้งแช่น้ำปลา)?

    Thai shrimp in spicy lime fish sauce or (goong chae nam pla - กุ้งแช่น้ำปลา) is a popular appetizer in Thailand. Fresh shrimp are flash-marinated in fish sauce and lime juice, then served cold with a spicy garlic-lime dipping sauce. It’s bold, refreshing, and designed to wake up your taste buds in all the right ways.

    This raw-marinated dish is common in Thai seafood restaurants and popular at drinking tables across the country, especially in coastal areas. The shrimp are soaked briefly in a cold, acidic marinade, which slightly "cooks" the surface while preserving the delicate texture of raw shrimp.

    It’s often served over bitter melon slices to cut through the heat and garnished with chilies and fresh mint for a clean, spicy, herbaceous finish. If you’re a fan of ceviche or sashimi with a Southeast Asian twist, this one is a must-try.

    Note: Only use very fresh shrimp for this dish, ideally purchased and served on the same day. Never use frozen or days-old shrimp, as freshness is key to both flavor and safety.

      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 This Dish

      • Bright, Bold Flavors – A punchy mix of lime, fish sauce, garlic, and chilies that wakes up every taste bud.
      • Fresh and Light – No frying or heavy sauces here. Just clean, crisp, ocean-fresh shrimp and herbs.
      • Quick and Easy – Ready in just 20 minutes, perfect for a spontaneous seafood craving.
      • Thai Ceviche Vibes – Think of it as Thailand’s answer to ceviche. Goong chae nam pla is zesty, refreshing, and full of character.
      • Show-Stopping Appetizer – Its colorful plating with mint, chili, and bitter melon looks beautiful on any table.
      • Perfect for Sharing – A fun, interactive dish that’s great for pairing with cold drinks or starting a Thai-style feast.
      • Healthier Indulgence – High in protein, low in fat, and packed with immune-boosting herbs like garlic and mint.

      Shopping Checklist (Ingredients & Equipment)

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

      Seafood Dipping Sauce

      [] 10 Thai garlic cloves
      [] 1 coriander root
      [] 1/2 tsp salt
      [] 7 small Thai bird’s eye chilies (green and red)
      [] 2 red spur chilies (prik chee fah - พริกชี้ฟ้า - for mild heat and color)
      [] 1/2 tbsp palm sugar
      [] 3 tbsp fish sauce
      [] 3 tbsp lime juice

      Fresh Shrimp

      [] |12 fresh shrimp, ideal size: ~40 pieces per kg | (peeled, deveined, tails on)
      [] salt (for cleaning)
      [] 3 tbsp fish sauce
      [] 3 tbsp lime juice
      [] ice

      Garnish

      [] |sliced bitter melon| (soaked in ice water)
      [] sliced spur chili
      [] fresh mint leaves

      [{

      Equipment

      [] Mortar and pestle (for pounding the dipping sauce)
      [] Mixing bowls (for shrimp marinate)
      [] Large bowl (filled with ice to keep shrimp cold while marinating)

      }]

      Ingredient Highlight: Lime (มะนาว – Ma Nao)

      Why It Matters in Goong Chae Nam Pla

      Lime is the heart of goong chae nam pla. It brings that sharp, tangy brightness that “cooks” the shrimp without heat and balances the saltiness of fish sauce and the punch of chilies. Without lime, the dish would feel flat. It’s what gives every bite its clean, mouthwatering freshness.

      How It’s Used

      In this recipe, lime juice is used twice, first to marinate the shrimp, gently firming up the flesh through natural acidity, and again in the dipping sauce to add zesty lift. The trick is using freshly squeezed lime juice, never bottled, for its floral aroma and vibrant taste.

      In Thai Cooking

      Lime is one of the most essential souring agents in Thai cuisine, alongside tamarind and vinegar. You’ll find it everywhere from tom yum goong to som tam and countless dipping sauces. Thais often squeeze fresh lime right before serving to awaken the flavors, a habit that turns even a simple meal into something bright and balanced.

      Nutritional & Health Benefits
      • Rich in vitamin C and antioxidants that strengthen the immune system
      • Natural acids help aid digestion and nutrient absorption
      • Refreshing scent can boost mood and appetite
      • Supports healthy skin and collagen production
      • Helps balance flavors while providing a light detoxifying effect

      Tips Before You Start

      Choosing and Cleaning Shrimp

      • Always use very fresh shrimp. Look for translucent flesh with no fishy odor. Because this dish is served raw, freshness is everything. Buy them on the same day you plan to eat, and avoid frozen or days-old shrimp
      • Clean thoroughly. After peeling and deveining, rinse with salt water to remove any sliminess or odor.

      How to Marinate Shrimp Properly

      • Keep it cold. Place your marinade bowl over ice to maintain freshness and help the shrimp “cook” evenly in lime juice.

      Making Thai Seafood Dipping Sauce

      • You can use a blender for speed, but pounding the ingredients in a mortar and pestle makes a big difference as it releases the essential oils from the garlic and chilies, giving the sauce a deeper, more complex flavor.

      Reducing Bitterness in Bitter Melon

      • Soak in ice water. Thinly slice and soak for 10–15 minutes to mellow the flavor and add a refreshing crunch.
      Thai Shrimp in Spicy Lime Fish Sauce
      In Thai, it’s goong chae nam pla (กุ้งแช่น้ำปลา): a no-cook appetizer of raw-marinated shrimp with lime, fish sauce, garlic, and chilies; punchy and refreshing.
      Servings : 2
      Spice Level : Mild
      Skill Level : Easy
      Prep : 15 min
      Cook : 5 min
      Total : 20 min
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      Ingredients

      Seafood Dipping Sauce

      [] 10 Thai garlic cloves
      [] 1 coriander root
      [] 1/2 tsp salt
      [] 7 small Thai bird’s eye chilies (green and red)
      [] 2 red spur chilies (prik chee fah - พริกชี้ฟ้า - for mild heat and color)
      [] 1/2 tbsp palm sugar
      [] 3 tbsp fish sauce
      [] 3 tbsp lime juice

      Fresh Shrimp

      [] |12 fresh shrimp, ideal size: ~40 pieces per kg | (peeled, deveined, tails on)
      [] salt (for cleaning)
      [] 3 tbsp fish sauce
      [] 3 tbsp lime juice
      [] ice

      Garnish

      [] |sliced bitter melon| (soaked in ice water)
      [] sliced spur chili
      [] fresh mint leaves

      [{

      Equipment

      [] Mortar and pestle (for pounding the dipping sauce)
      [] Mixing bowls (for shrimp marinate)
      [] Large bowl (filled with ice to keep shrimp cold while marinating)

      }]

      Cooking Instructions

      1. Make the Seafood Dipping Sauce

      [] Pound garlic, coriander root, and salt in a mortar and pestle until roughly crushed.
      [] Add bird’s eye and spur chilies. Continue pounding until blended.
      [] Add palm sugar and pound to combine.
      [] Add fish sauce and lime juice.
      [] Stir well and taste. The flavor should be tangy, then salty, with a spicy kick
      [] Transfer to a small serving bowl.

      2. Prepare the Shrimp

      [] Clean the shrimp thoroughly. Peel, devein, and leave the tails on. Clean again with salt water. Remove all dirt.
      [] Mix 3 tbsp fish sauce and 3 tbsp lime juice in a bowl placed over another ice bowl (to keep it cold).
      [] Add shrimp and marinate for about 5 minutes. The acidity will lightly “cook” the shrimp.

      3. To Plate

      [] Arrange sliced bitter melon as a base on a serving plate.
      [] Lay the marinated shrimp on top.
      [] Add sliced chilies for visual contrast.
      [] Finish with fresh mint leaves on top.

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      FAQs

      Can I use frozen shrimp?

      It’s not recommended. This dish relies on the freshness of raw shrimp, so always use shrimp bought and prepared on the same day. Frozen shrimp often lose their texture and sweetness once thawed.
      Is this dish safe to eat raw?

      Yes. If you use very fresh, high-quality shrimp and handle them properly. Keep them chilled at all times, marinate briefly in lime juice, and serve immediately. In Thailand, it’s a popular starter at seafood restaurants.
      Can I eat Goong Chae Nam Pla if I don’t like raw shrimp?

      If raw isn’t your thing, quickly poach the shrimp in hot water for 30 seconds, then chill in ice water. The texture is similar, and it still tastes great.
      What if I can’t find bitter melon?

      You can substitute with thin cucumber slices or shredded cabbage for a fresh crunch that balances the heat and acidity.
      Can I prepare Thai Shrimp with Spicy Lime Dipping Sauce ahead of time?

      The sauce can be made up to a day ahead and kept chilled, but the shrimp should be marinated and served fresh, ideally right before eating.
      How do I make the dipping sauce taste like the ones in Thailand?

      Pound Thai garlic, coriander root, bird’s eye chilies, and spur chilies, then mix with lime juice, fish sauce, and palm sugar. It should balance spicy, sour, salty, and just a hint of sweetness.
      What do you serve Thai Shrimp with Spicy Lime Dipping Sauce with?

      It’s typically served over bitter melon slices with mint, chilies, and sometimes raw garlic. You can also enjoy it as cold appetizer before a warm Thai meal.

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