Spicy Thai Shrimp Salad

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.

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

I’m excited to share another guest post from my friend Heather K. Jones. She’s a dietitian and the nutrition expert for the Skinnytaste cookbooks (the next cookbook, Skinnytaste One and Done, will be out in October but you can pre-order now!).

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—click HERE to sign up for my free weight loss workshop coming this August!

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.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.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.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.

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 made in-house from scratch, using whole produce delivered that morning”), 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!

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.

More Asian Salad Recipes You May Like:

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Spicy Thai Salad

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.

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

Directions:

For dressing:

  1. In a small blender or food processor, combine dressing ingredients.
  2. Refrigerate and set aside until ready to use.

For shrimp:

  1. Pat shrimp dry with a paper towel.
  2. In a medium bowl, combine all spices from garlic powder to pepper.
  3. Add the shrimp and sesame oil and toss gently to evenly coat.
  4. Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
  5. Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.

For salad:

  1. In a large bowl, toss together the cabbage, arugula and romaine.  Transfer mixture to 2 salad bowls or plates.
  2. Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
  3. Evenly drizzle the dressing over both salads and serve with lime wedges.

Nutrition Information

Yield: 2 servings, Serving Size: 1 salad

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +:
  • Calories: 420 calories
  • Total Fat: 19.5g
  • Saturated Fat: 3g
  • Cholesterol: 135mg
  • Sodium: 864mg
  • Carbohydrates: 38g
  • Fiber: 6g
  • Sugar: 14g
  • Protein: 28g
All images and text ©

Photo Credit: Jess Larson