Spicy Thai Shrimp Salad
User Reviews
4.8
Spicy Thai Shrimp Salad
Description
This salad combines multiple textures and flavors typical in Thai cuisine. The shrimp are seasoned and cooked briefly, then rested to retain tenderness. A blend of fresh greens—purple cabbage, arugula, and romaine—provides a crisp base. Additional vegetables like shredded carrot, diced cucumber, and corn kernels add sweetness and crunch, while chopped fresh herbs contribute herbal depth.
The dressing is made by blending lime juice, garlic, ginger, turmeric, chili powder, honey, rice vinegar, sesame oil, and various spices to create a tangy, mildly spicy, and fragrant coating. Roasted salted cashews sprinkled on top offer texture contrast and a nutty flavor.
Ingredients are combined just before serving to preserve freshness. Lime wedges are provided to adjust acidity at the table, enhancing the brightness of the dish. This salad is a light yet satisfying option that can serve as a main or a side.
Ingredients
- 1 tablespoon olive oil
- ½ pound large peeled (deveined tail-off shrimp)
- 1 cup purple cabbage shredded
- 3 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 ½ cups baby arugula packed
- ¼ cup whole roasted (salted cashews)
- ¼ teaspoon ground ginger
- 1 ½ cups romaine lettuce packed, chopped
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- 1 corn cob kernels removed, small
- 2 teaspoons honey
- 1/8 teaspoon Turmeric
- ½ cucumber peeled, seeded and diced, medium
- 1 ginger 2-inch piece, fresh, roughly chopped
- 1/8 teaspoon chili powder
- ½ cup carrot shredded
- 1 tablespoon rice vinegar unseasoned
- black pepper to taste, freshly ground
- 2 tablespoons basil chopped
- ¼ cup cilantro
- 1 teaspoon sesame oil toasted
- 2 tablespoons cilantro chopped
- 1 clove garlic (roughly chopped)
- lime for serving, wedges
- ¼ cup onion roughly chopped, white
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- black pepper to taste, freshly ground
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 DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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