This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.
Spicy Thai Shrimp Salad
The spicy cashew dressing is so good, you’ll want to put it on everything!
Guest post from Heather K. Jones, dietitian and the nutrition expert for the Skinnytaste cookbooks.
Hi Everyone, I’m Heather K. Jones. I’m a registered dietitian and the founder of Feel Better Eat Better, an online weight loss program for women who struggle with emotional eating, binge eating, overeating or body image issues.
When I moved to Old Town Alexandria Virginia a few years ago I was thrilled to discover a Sweetgreen, a fast-casual restaurant chain with “simple, seasonal, healthy salads and grain bowls, right around the corner from our house!
This salad is inspired by one of my Sweetgreen favorites, and trust me, the spicy cashew dressing is so good, you’ll want to put it on everything!
More Asian Salad Recipes You May Like:
- Asian Lettuce Wrap Chicken Chopped Salad
- Asian Chopped Salad with Sesame Soy Vinaigrette
- Vietnamese Shaking Beef Salad
- Bang Bang Shrimp
Spicy Thai Shrimp Salad
Ingredients
For Spicy Cashew Dressing:
- 1 tablespoon olive oil
- 3 tablespoons lime juice
- ¼ cup whole roasted, salted cashews
- ¼ teaspoon red pepper flakes
- 2 teaspoons honey
- 1 2-inch piece fresh ginger, roughly chopped
- 1 tablespoon unseasoned rice vinegar
- ¼ cup cilantro
- 1 clove garlic, roughly chopped
- ¼ cup roughly chopped white onion
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
For Shrimp:
- ½ pound large peeled, deveined tail-off shrimp
- 1 teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1/8 teaspoon turmeric
- 1/8 teaspoon chili powder
- Freshly ground black pepper, to taste
- 1 teaspoon toasted sesame oil
For Salad:
- 1 cup shredded purple cabbage
- 1 ½ cups packed baby arugula
- 1 ½ cups packed chopped romaine lettuce
- 1 small corn cob, kernels removed
- ½ medium cucumber, peeled, seeded and diced
- ½ cup shredded carrots
- 2 tablespoons chopped basil
- 2 tablespoons chopped cilantro
- Lime wedges, for serving
Instructions
For dressing:
- In a small blender or food processor, combine dressing ingredients.
- Refrigerate and set aside until ready to use.
For shrimp:
- Pat shrimp dry with a paper towel.
- In a medium bowl, combine all spices from garlic powder to pepper.
- Add the shrimp and sesame oil and toss gently to evenly coat.
- Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
- Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.
For salad:
- In a large bowl, toss together the cabbage, arugula and romaine. Transfer mixture to 2 salad bowls or plates.
- Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
- Evenly drizzle the dressing over both salads and serve with lime wedges.
Last Step:
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Photo Credit: Jess Larson
