Description
This Spicy Thai Shrimp Salad is a vibrant and flavorful dish that combines succulent shrimp with crisp vegetables and a zesty dressing. Perfect for a light and refreshing meal.
Ingredients
Scale
Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili flakes
Salad:
- 4 cups mixed greens or shredded Napa cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts (optional)
Dressing:
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sriracha or to taste
Instructions
- Dressing: In a small bowl, whisk together all dressing ingredients and set aside.
- Cook Shrimp: Pat the shrimp dry and toss with olive oil, salt, pepper, and chili flakes. Cook shrimp in a skillet over medium-high heat for 2–3 minutes per side until pink and opaque.
- Prepare Salad: In a large bowl, combine mixed greens, carrots, bell pepper, cilantro, and green onions. Add the cooked shrimp and drizzle with the dressing. Toss everything gently to combine.
- Serve: Top with chopped peanuts if desired and serve immediately.
Notes
- Adjust the sriracha to your preferred heat level.
- This salad pairs well with rice noodles or quinoa for a heartier meal.
- Leftover shrimp can be stored separately and added to the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 180 mg
