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Spicy Thai Shrimp Salad

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.

Prep Time
20 mins
Cook Time
20 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 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)

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: 2servings

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.