Spicy Rambutan & Shrimp Salad
A vibrant, refreshing salad that pairs juicy, sweet rambutan with plump, succulent shrimp and a fierce chili-lime dressing. Crisp vegetables and fresh herbs add crunch and aroma, making every bite a perfect balance of sweet, sour, spicy, and savory. Ready in under 30 minutes, it's an unforgettable tropical twist on a classic Asian-inspired salad.
For 4 servings
- prep · ~3 min
Blanch the shrimp.
1.Bring a saucepan of water to a boil. Add a pinch of salt.2.Add 400 g peeled shrimp and cook until pink and opaque (about 2 minutes).3.Drain immediately and plunge into ice water to stop cooking. Drain again and pat dry. - mix · ~2 min
Make the spicy lime dressing.
1.In a small bowl, combine 2 minced garlic cloves, 2 sliced bird's eye chilies, 3 tbsp lime juice, 2 tbsp fish sauce, and 1 tsp sugar.2.Add a pinch of salt and stir vigorously until the sugar dissolves completely.TIPTaste the dressing — it should be a bold balance of sour, salty, spicy, and a hint of sweet. Adjust any element to your preference. - mix · ~2 min
Combine the salad ingredients.
1.In a large mixing bowl, add the blanched shrimp, 300 g halved rambutan, sliced cucumber, 150 g halved cherry tomatoes, and thinly sliced shallots.2.Drizzle the dressing over the top and toss gently to coat everything evenly.TIPBe gentle when tossing — rambutan is delicate and can break apart. - mix · ~1 min
Add the fresh herbs and toss again.
1.Scatter ¼ cup mint leaves and ¼ cup chopped coriander leaves over the salad.2.Fold them through gently until just combined.TIPDon't over-mix or the herbs will bruise and darken. - garnish · ~1 min
Garnish with crushed peanuts and serve immediately.
1.Transfer the salad to a serving platter or individual bowls.2.Sprinkle 2 tablespoons of crushed roasted peanuts over the top right before serving.TIPServe within 10 minutes for the best texture — the salad will lose its crunch if it sits too long in the dressing.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the shrimp just until pink, then shock in ice water to keep them bouncy and tender.
- 2Use fresh, ripe rambutan with bright red spikes for the sweetest, juiciest flavor.
- 3Halve the rambutan just before assembling to prevent excess juice from watering down the salad.
- 4Taste the dressing before adding to the salad—it should be sour, salty, and spicy with a whisper of sweetness.
- 5Pat the blanched shrimp thoroughly dry so the dressing clings to them instead of pooling at the bottom.
- 6Toss the salad gently with your hands to avoid crushing the delicate rambutan and herbs.
- 7Serve immediately after adding the crushed peanuts; they soften quickly and lose their crunch.
Adapt it for your goals.
High-protein
Swap 100 g of rambutan for an extra 100 g of shrimp or add sliced grilled chicken breast for a more substantial meal.
vegetarianVegetarian
Replace shrimp with fried tofu puffs or blanched edamame, and substitute fish sauce with soy sauce or tamari for a savory umami kick.
low oilLow-oil
This recipe is already oil-free in the dressing; simply omit the crushed peanuts to reduce fat, or replace them with toasted sesame seeds for crunch without oil.
fruit swapFruit swap
If rambutan is unavailable, use peeled lychee, fresh longan, or even diced mango for a similarly sweet and tropical profile.
Why this is on our healthy list.
Rich in Antioxidants
Rambutan contains vitamin C and phenolic compounds that help protect cells from oxidative stress.
Lean Protein Source
Shrimp provide high-quality, low-fat protein that supports muscle repair and satiety.
Hydrating and Low Calorie
Cucumber and cherry tomatoes add water and fiber, making this salad light yet filling.
Supports Digestion
Fresh mint and cilantro are traditionally used to aid digestion and add a refreshing flavor without extra sodium.
Frequently asked questions
Fresh rambutan is best for texture, but if using frozen, thaw completely and pat very dry to avoid watering down the dressing.
