Description
This Thai Shrimp Salad is a refreshing and flavorful dish that combines succulent shrimp with crisp vegetables and a zesty dressing. Perfect for a light and satisfying meal.
Ingredients
Scale
For the Salad:
- 1 pound large shrimp, peeled and deveined
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, roughly chopped
For the Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or palm sugar
- 1 clove garlic, minced
- 1 small red chili, finely sliced (optional)
Instructions
- Cook the Shrimp: Boil shrimp in salted water for 2–3 minutes, then drain and rinse.
- Prepare the Salad: Combine greens, carrots, cucumber, bell pepper, cilantro, and mint in a bowl.
- Make the Dressing: Whisk lime juice, fish sauce, rice vinegar, honey, garlic, and chili.
- Assemble the Salad: Add shrimp to the salad, pour dressing, and toss gently. Top with peanuts.
Notes
- For extra flavor, grill or sauté the shrimp with chili powder.
- You can also add glass noodles for a heartier salad.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 710 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 175 mg
