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Shrimp Cocktail with Nam Jim Jaew

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  • 12 oz shrimp
  • 1/2 small shallot, minced
  • 1 small bunch cilantro, minced
  • 1 tbsp toasted rice powder
  • Juice of 1/2 lime
  • 2 tbsp Red Boat Fish Sauce
  • 1 ½ tbsp Red Boat Palm Sugar
  • 1 ½ tsp red chili flakes, dried Thai chili preferred
  • salt, for salting water



  1. Bring a pot of salted water to a boil. Once boiling, add your shrimp. For frozen shrimp, cook for 3-4 minutes. For fresh shrimp, cook for 2-3 minutes or until shrimp turns pink and begins to curl.
  2. Immediately remove the shrimp once cooked and place it in an ice bath to stop the cooking.
  3. In a bowl, add lime juice, rice powder, minced cilantro, minced shallot, Red Boat Palm Sugar, Red Boat Fish Sauce, and red chili flakes. Mix to combine.
  4. Drain your shrimp and pat them dry. Serve immediately with the Thai dipping sauce.


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