Spicy Thai Shrimp Salad

Name: Spicy Thai Shrimp Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; ½ pound large peeled; 1 cup shredded purple cabbage; 3 tablespoons lime juice; 1 teaspoon garlic powder; 1 ½ cups packed baby arugula; ¼ cup whole roasted; ¼ teaspoon ground ginger; 1 ½ cups packed chopped romaine lettuce; ¼ teaspoon red pepper flakes; ¼ teaspoon kosher salt; 1 small corn cob; 2 teaspoons honey; 1/8 teaspoon Turmeric; ½ medium cucumber; 1 2-inch piece fresh ginger, roughly chopped; 1/8 teaspoon chili powder; ½ cup shredded carrots; 1 tablespoon unseasoned rice vinegar; freshly ground black pepper; 2 tablespoons chopped basil; ¼ cup cilantro; 1 teaspoon toasted sesame oil; 2 tablespoons chopped cilantro; 1 clove garlic; Lime wedges; ¼ cup roughly chopped white onion; ½ teaspoon garlic powder; ½ teaspoon kosher salt; freshly ground black pepper

User Reviews

4.8

120 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
2 servings
Calories
420 kcal
Course
Salad, Dinner
Cuisine
Chinese, Japanese

Spicy Thai Shrimp Salad

Iris Warren

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This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.

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Ingredients

Servings

1 tablespoon olive oil
½ pound large peeled (deveined tail-off shrimp)
1 cup shredded purple cabbage
3 tablespoons lime juice
1 teaspoon garlic powder
1 ½ cups packed baby arugula
¼ cup whole roasted (salted cashews)
¼ teaspoon ground ginger
1 ½ cups packed chopped romaine lettuce
¼ teaspoon red pepper flakes
¼ teaspoon kosher salt
1 small corn cob (kernels removed)
2 teaspoons honey
1/8 teaspoon Turmeric
½ medium cucumber (peeled, seeded and diced)
1 2-inch piece fresh ginger, roughly chopped
1/8 teaspoon chili powder
½ cup shredded carrots
1 tablespoon unseasoned rice vinegar
freshly ground black pepper (to taste)
2 tablespoons chopped basil
¼ cup cilantro
1 teaspoon toasted sesame oil
2 tablespoons chopped cilantro
1 clove garlic (roughly chopped)
Lime wedges (for serving)
¼ cup roughly chopped white onion
½ teaspoon garlic powder
½ teaspoon kosher salt
freshly ground black pepper (to taste)

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Instructions

In a small blender or food processor, combine dressing ingredients.
Pat shrimp dry with a paper towel.
In a large bowl, toss together the cabbage, arugula and romaine. Transfer mixture to 2 salad bowls or plates.
Refrigerate and set aside until ready to use.
In a medium bowl, combine all spices from garlic powder to pepper.
Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
Add the shrimp and sesame oil and toss gently to evenly coat.
Evenly drizzle the dressing over both salads and serve with lime wedges.
Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.

Nutrition Information

Show Details

Serving 1salad Calories 420kcal (21%) Carbohydrates 38g (13%) Protein 28g (56%) Fat 19.5g (30%) Saturated Fat 3g (15%) Cholesterol 135mg (45%) Sodium 864mg (36%) Fiber 6g (24%) Sugar 14g (28%)