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Spicy Thai Shrimp Salad
4.8 from 80 votes

Spicy Thai Shrimp Salad

Spicy Thai Shrimp Salad is a vibrant dish featuring seasoned cooked shrimp served over a mix of shredded purple cabbage, arugula, romaine lettuce, and fresh herbs like cilantro and basil. It includes crunchy vegetables such as cucumber, carrot, and corn kernels, all tossed with a spicy dressing containing lime juice, garlic, ginger, turmeric, chili powder, and sesame oil. Roasted cashews add a toasted crunch, balancing the fresh and spicy flavors.

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

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

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

Nutrition Information

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 420

% 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.