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Thai Shrimp Salad

Thai Shrimp Salad

Introducing a burst of flavors and textures, Thai Shrimp Salad is a vibrant dish that brings together the freshness of seafood with the zing of Thai-inspired dressing. This recipe, serving four, is a delightful medley of succulent shrimp, crisp vegetables, and aromatic herbs, all tossed in a tangy dressing that awakens the taste buds.

Glistening shrimp, sautéed to perfection in a hint of olive oil, take center stage alongside a colorful ensemble of thinly shredded red cabbage, carrot matchsticks, mixed salad leaves, and the bright green of mint, cilantro, and green onions. The finishing touch? A squeeze of lime, adding a refreshing citrus note to the dish.

Crafted with a dressing that balances the sweetness of coconut sugar with the umami kick of fish sauce and the tang of lime and tamarind paste, this salad is a harmony of flavors that dance on your palate with each bite.

Simple yet sophisticated, this Thai Shrimp Salad is perfect for a light lunch, a refreshing dinner, or even a vibrant side dish at your next gathering. Let’s dive into the recipe and discover how to create this culinary masterpiece in your own kitchen.

Recipe

Serves 4

For the salad:

14 oz. medium-sized shrimp, washed and cleaned (peeled and deveined)

1 tbsp. olive oil

¼ red cabbage, thinly shredded

1 carrot, shredded, or cut into matchsticks

2 oz. mixed salad leaves

0.5 oz. mint, leaves

0.3 oz. cilantro, leaves

4 green onions, trimmed, cut into 1” pieces

½ lime, to serve

For the salad dressing:

1 tbsp. coconut sugar or alternative sweetener (Optional)

3 tbsp. fish sauce

2 tbsp. lime juice

2 tbsp. tamarind paste

1 tbsp. chili paste

How to Prepare

Add the olive oil to a non-stick skillet over medium-high, add the shrimps and cook for 1-2 minutes on each side, until the shrimps become opaque. Remove from the heat and set aside.

Place all the dressing ingredients into a small bowl and whisk together to make the dressing.

To assemble the salad, place the shredded cabbage, carrot, salad leaves, green onions, cooked shrimps and ¾ of the herbs into a large bowl. Pour over the salad dressing and mix well. Divide the salad equally between 4 plates and top with the remaining herbs.

Serve the salad with a wedge of lime.

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