In a medium bowl, whisk together the dressing ingredients: fish sauce, lime juice, sugar, and chopped Thai red chilies until the sugar dissolves.

In a pot, bring water to a rolling boil, add shrimp, and cook for 3-5 minutes until pink and opaque. Drain and set aside to cool.

In a large mixing bowl, combine cooled shrimp, cucumber, cherry tomatoes, red onion, mint leaves, and cilantro. Gently toss to mix.

Pour the prepared dressing over the salad mixture and gently toss everything together.

Serve immediately or refrigerate for up to 30 minutes to enhance flavors.