Shrimp and fresh herbs in a lime based savory dressing. Serve in lettuce wraps for a light summer dinner. Add rice for a heartier meal. Chicken breast or cooked ground pork are also great with the same dressing and herb mix.
My favorite Thai dishes all use this lime juice based sauce. I follow the proportions from this recipe, but I make changes based on what I have on hand. I use sriracha sauce instead of chili sauce, green onions in place of shallots, and completely omit the lemongrass and mint. The sauce is still delicious and very close to that of my favorite Thai restaurant’s with just lime juice, fish sauce, sriracha, sugar, green onion, and cilantro.
Toss the shrimp with the sauce as soon as it’s peeled, but add the cilantro and green onions just before serving.
In most grocery stores fish sauce is shelved near the soy sauce in the asian section and cilantro is near the parsley in produce. A small bottle of fish sauce will last in the pantry a long time like soy sauce. Cilantro should be kept in a glass of water, like flowers, in the fridge or a window, and used within a week. Use cilantro in Mexican/Central American/Asian recipes. It perks up jarred salsa. Tomatoes, cilantro, green onions, and lime or lemon juice make a great topping for tacos or eggs. Use it when cooking beans.
For Thai slaw simply chop cabbage, tomatoes, and cilantro and mix with the same lime dressing as the shrimp salad.