Spicy Rambutan & Shrimp Salad

Name: Spicy Rambutan & Shrimp Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: thai
Ingredients: 400 g shrimp (medium, peeled and deveined); 300 g rambutan (peeled, seeded, halved (about 12-15 pieces)); 1 pcs cucumber (medium, quartered lengthwise and sliced); 150 g cherry tomato (halved); 2 pcs shallot (medium, thinly sliced); 0.25 cup mint (fresh leaves, loosely packed); 0.25 cup coriander leaves (fresh, roughly chopped, loosely packed); 2 pcs red chili (bird's eye, thinly sliced (adjust to taste)); 2 pcs garlic (cloves, minced); 3 tbsp lime juice (freshly squeezed); 2 tbsp fish sauce; 1 tsp sugar (preferably palm sugar or light brown sugar); 1 pinch salt (for boiling shrimp); 2 tbsp roasted peanuts (roughly crushed)

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

20m

COOK

SERVES

1 CUP

217 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the shrimp just until pink, then shock in ice water to keep them bouncy and tender.
2
Use fresh, ripe rambutan with bright red spikes for the sweetest, juiciest flavor.
3
Halve the rambutan just before assembling to prevent excess juice from watering down the salad.
4
Taste the dressing before adding to the salad—it should be sour, salty, and spicy with a whisper of sweetness.
5
Pat the blanched shrimp thoroughly dry so the dressing clings to them instead of pooling at the bottom.
6
Toss the salad gently with your hands to avoid crushing the delicate rambutan and herbs.
7
Serve immediately after adding the crushed peanuts; they soften quickly and lose their crunch.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

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.

vegetarian

Vegetarian

Replace shrimp with fried tofu puffs or blanched edamame, and substitute fish sauce with soy sauce or tamari for a savory umami kick.

low oil

Low-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 swap