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.
