showing the finely diced salad under the shrimp on the spoon canapé spoons
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4.93 from 13 votes

Thai Shrimp Salad Appetizer Spoons

Everyone loves a Thai shrimp salad and these little spoons make a great party appetiser. They are easy to eat, super healthy and look stunning on a party platter. Such a great finger food idea.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Snack
Cuisine: Thai
Servings: 26
Calories: 27kcal
Author: Claire | Sprinkles and Sprouts
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  • 1/2 english cucumber
  • 2 green onions
  • 1 long red chilli
  • 2 tbsp lime juice
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 1 lb cooked shrimp - 26/30 count see note 1
  • 2 tbsp roasted peanuts
  • 2 tbsp fried onions see notes 2
  • Cilantro leaves to serve


  • Cut the cucumber into batons and remove the seeds. Then chop the batons into small dice and place in a non-metallic bowl.
  • Thinly slice the green onions and add them to the bowl.
  • See and finely chop the red chlli, then add it to the bowl with the cucumber and onion.
  • Mix the lime juice, fish sauce and sugar together and stir until the sugar has dissolved.
  • Taste your dressing and adjust to your preference.
  • Pour the dressing over the salad and stir to combine.
  • Place a heaped teaspoon of the the cucumber mixture into each spoon and top with a shrimp (see note 1)
  • Sprinkles over some roasted peanut, crispy onion and garnish with a cilantro leaf.


  1. Whilst 26/30 count shrimp look generous, you can use a smaller count. If you go above 50 count then I would add two shrimp to each spoon.
  2. Crispy onions are sold in shakers in the salad dressing aisle of the supermarket. Or you can buy crispy shallots at the Asian supermarket.


Calories: 27kcal | Carbohydrates: 1g | Protein: 3g | Cholesterol: 43mg | Sodium: 177mg | Potassium: 36mg | Vitamin A: 30IU | Vitamin C: 3.9mg | Calcium: 28mg | Iron: 0.4mg
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