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Shrimp Thai Salad

A refreshing salad featuring succulent shrimp and crunchy vegetables, tossed in a zesty lime dressing.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 lb shrimp, peeled and deveined Make sure they’re fresh!
  • 4 cups mixed salad greens Think crisp romaine or spicy arugula
  • 1 cup shredded carrots Add a pop of color
  • 1 whole cucumber, sliced For crunch
  • 1 whole red bell pepper, sliced For sweetness
  • 1/4 cup fresh cilantro, chopped Optional, but highly recommended!
  • 1/4 cup peanuts, crushed For a crunchy topping
For the Dressing
  • 1/4 cup lime juice Freshly squeezed for the best flavor
  • 2 tablespoons fish sauce Make sure it’s halal-friendly!
  • 1 tablespoon sugar To balance flavors
  • 1 teaspoon chili flakes Adjust according to spice preference
  • to taste Salt and pepper Season to your liking

Method
 

Preparation
  1. Rinse the shrimp under cool running water. Peel and devein them if they aren’t pre-prepared. Pat them dry with a paper towel.
  2. In a medium pan over medium heat, add a splash of water (or oil if preferred) and sauté the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Season lightly with salt and pepper. Once cooked, remove from the heat and let them cool.
  3. While the shrimp is cooling, slice the cucumber, bell pepper, and shred the carrots.
  4. In a small bowl, combine lime juice, fish sauce, sugar, and chili flakes, whisking until the sugar is dissolved. Taste and adjust seasoning with salt and pepper.
Assembly
  1. In a large mixing bowl, combine the salad greens, carrots, cucumber, bell pepper, and cilantro. Toss gently to mix.
  2. Once the shrimp have cooled, add them to the salad and drizzle over your dressing. Toss everything together to coat all ingredients evenly.
  3. Plate your salad and garnish with crushed peanuts on top for extra crunch. Enjoy the bright, fresh flavors of this Shrimp Thai Salad!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Best to store the dressing separately and add it just before serving. Cooked shrimp can be frozen for up to a month.