Shrimp and Starfruit Salad
A refreshing, tropical salad that pairs juicy, seared shrimp with crisp, tangy slices of starfruit. Tossed with fresh herbs, crunchy cucumber, and a bright lime-chili dressing, this light yet satisfying salad comes together in minutes and feels like a miniature island getaway on a plate.
For 4 servings
- prep · ~2 min
Make the dressing.
1.In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and sliced chili until the sugar completely dissolves.2.Set the dressing aside to let the flavors meld. - saute · ~4 min
Sear the shrimp.
1.Pat the shrimp dry with paper towels and season with salt and pepper.2.Heat vegetable oil in a pan over medium-high heat.3.Add shrimp in a single layer and sear for 1-2 minutes per side until pink and just cooked through.4.Transfer to a plate and let cool slightly.TIPDon't crowd the pan — cook in batches if needed. Shrimp should be pink and opaque, not curled into tight O-rings. - mix · ~2 min
Combine the salad ingredients.
1.In a large mixing bowl, combine the sliced starfruit, cucumber, and red onion.2.Add the torn mint leaves and chopped cilantro.3.Pour half the dressing over the ingredients and toss gently to coat.TIPStarfruit slices look prettiest when cut about 5 mm thick — thick enough to hold their shape, thin enough to be tender. - assemble · ~1 min
Assemble and finish the salad.
1.Arrange the dressed starfruit mixture on a serving platter or individual plates.2.Top with the seared shrimp.3.Drizzle the remaining dressing over the shrimp.4.Scatter the chopped roasted peanuts on top. - serve
Serve immediately.
This salad is best enjoyed fresh, while the starfruit is crisp and the shrimp are still slightly warm. Serve as a light lunch on its own or alongside steamed jasmine rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp thoroughly dry before searing to ensure a nice golden crust, not steamed.
- 2Slice starfruit about 5 mm thick so they hold their shape but are still tender to eat.
- 3Taste the dressing before pouring — adjust lime-fish sauce-sugar balance to your liking.
- 4Don't overcook shrimp; remove from heat as soon as they turn pink and curl into a loose 'C'.
- 5Toss the salad gently to avoid crushing the delicate starfruit slices.
- 6This salad does not store well; serve immediately for best texture and freshness.
Adapt it for your goals.
Spicy shrimp
Add an extra bird's eye chili to the dressing or toss the shrimp in chili flakes before searing for a bigger kick.
herb swapHerb swap
Replace mint and cilantro with Thai basil and Vietnamese coriander (rau ram) for a different Southeast Asian flavor profile.
nut freeNut-free
Omit roasted peanuts or substitute with toasted sesame seeds for a nut-free version with a similar crunch.
low oilLow-oil
Sear the shrimp in a non-stick pan with just a spritz of cooking spray instead of vegetable oil to reduce fat.
Why this is on our healthy list.
Lean Protein Boost
Shrimp provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Rich in Vitamin C
Starfruit and lime juice are excellent sources of vitamin C, which supports immune health and collagen production.
Hydrating & Low-Calorie
Cucumber and starfruit are high in water content, making this salad refreshing and light without excess calories.
Antioxidant Herbs
Fresh mint and cilantro deliver antioxidants and phytonutrients that may aid digestion and reduce inflammation.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat very dry before searing to avoid excess water.
