Spicy Thai Shrimp Salad

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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

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.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.

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!

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:

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.
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4.78 from 31 votes
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Spicy Thai Shrimp Salad

7
10
7
SP
420 Cals 28 Protein 38 Carbs 19.5 Fats
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Yield: 2 servings
COURSE: Dinner, Salad
CUISINE: Chinese, Japanese
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

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.

Nutrition

Serving: 1salad, Calories: 420kcal, Carbohydrates: 38g, Protein: 28g, Fat: 19.5g, Saturated Fat: 3g, Cholesterol: 135mg, Sodium: 864mg, Fiber: 6g, Sugar: 14g
Blue Smart Points: 7
Green Smart Points: 10
Purple Smart Points: 7
Points +: 11
Keywords: Shrimp Salad, Spicy Thai Salad, Spicy Thai Shrimp Salad, Thai Shrimp Salad

Photo Credit: Jess Larson

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64 comments

  1. My wife and I loved it. Didn’t change much of anything. Substituted peanuts for cashews as didn’t have any. Increased the acids and oil since there’s 3 of us (and doubled all the shrimp section).

  2. Didn’t care for it. Cilantro was too strong. Will try it again with chicken, romain, and a bit more oil in the dressing

  3. Fantastic flavors, will do again.  As is, the recipe is perfect!  It’s good to keep in mind that the recipe is forgiving if you need to sub or add anything (as we’re all doing during quarantine to avoid leaving the house!)  I’ve added grilled pineapple on the side to expand and don’t regret it at all!

  4. Works well.  Doubled the shrimp and coating.

  5. Just made this for the second time — so yummy and filling! I used chicken tenders instead of shrimp, and added extra rice wine vinegar to the dressing to get more servings out of it without adding a lot of calories. Life hack – I do this with all my salad dressing. 

  6. Do you provide grocery shopping lists for your recipes?

  7. This was amazing!!! I had no cabbage and arugula so I used baby gem lettuce instead, my partner just cleared his plate as well. The flavours are very intense, if you love thai food go for it 🙂

  8. This was a delicious recipe. Followed the instructions but added a jalapeño into the spicy cashew dressing and it was the right amount of heat for me and my husband.
    People had commented about the ginger taste being strong but I have to disagree, I thought it was the exact amount.
    I also did add a little extra water to the dressing and don’t think it altered the taste.

  9. This is really delicious. Thank you for the recipe!

  10. How long will the dressing last in the fridge? 

  11. Loved it!! Loaded with flavor. Delish. 

  12. How many servings is this? Sounds amazing! 

  13. Sooo delicious! The spicy cashew dressing was so flavorful and paired perfectly with the shrimp and salad! Both my husband and I loved it!

  14. I’ve only had Thai style food a few times and was a bit skeptical about trying this. I am so happy I did! The flavours were amazing! The combination of everything was surprising and literally felt like a pleasant explosion of flavours. I made a few modifications as well. I added pieces of mango as suggested below in the comments, and adding this really made the dish tie everything in together with the added sweet/juicy factor. I did not have arugula, so I simply used iceburg lettuce. The dressing was a bit too thick for my liking; so as others below did, I added a bit of water which perfect the consistency. I doubled the recipe for meal prep lunches for the week, and I am so happy I did because I can’t wait to have this for lunch. Will definitely be making this again. The best part: this kept me full for hours! This surprised me because I naturally am ALWAYS hungry. I was full for several hours and felt extremely satisfied. The only con: was a bit more time consuming then other salads I’ve made, however the extra time was well worth it! Thank you yet again for another recipe!

  15. I just made it today and i loved it! Thanks for helping me kick start my way to a healthier me in 2019!

  16. So good!  Had to substitute a few things to accomdste what i had on hand- iceberg, mixed greens, canned corn- and no basil- but it tasted wonderful. Strong flavors and quite filling. Will make again. 

  17. Could I use a nut butter instead of the nuts for the dressing???

  18. We used the shrimp and dressing components of this recipe and used them for shrimp tacos! We topped them with julienned carrot, cucumber, cilantro, and jalapeño and it was outstanding! Thank you so much for the recipe! 

  19. We made these for lunches this week (we put them in mason jars). I subbed chicken for the shrimp, and it was delish! Thank you for another great lunch!

  20. Thank you for the recipe, we loved it! A couple changes I made – I don’t like ginger, so omitted that, the dressing was fantastic to my taste, but a little too thick, i just added a tablespoon of water and because the flavours are so intense I didn’t think it did any harm taste-wise, just helped coat the greens better. I also used less of the spices for the shrimps, I thought it might overpower the dressing, and it probably would have for me. great recipe though, thank you!

  21. I made this last night & it was another huge hit…my husband loves spicy foods, so I added a (seeded) fresh jalapeño to the dressing & it was delicious. Thank you for sharing all of your wonderful recipes, I have been using them regularly & have not been disappointed with one of them yet. Consider us huge fans!

  22. Absolutely delicious

  23. DELICIOUS!!!!!!!!!!!! 

  24. Prep time was a bit of a struggle for my fiancé, but the result was AMAZING

  25. This was yummy. A few steps but soooo worth it!

  26. Such a delicious salad! I have made it twice for guests in the past week and it was a huge hit! Thank you, Gina for another great recipe!

  27. This was delicious! However, my dressing was also very thick and chunky, much closer to a dip. I also didn’t think this was spicy at all, even though I doubled the red pepper. The strongest flavors to me were ginger and garlic. I keep rereading to see if I missed something but I followed the recipe exactly! Maybe I should use a blender versus a food processor to thin the dressing more.

    • So was mine. It didn’t call for soaked cashews. I tried two different processors and I thought chunky too.I ended up mixing the dressing with all the ingredients I thought it would be easier to eat and it spread the dressing evenly. Worked out great.
      We loved it.

  28. Made this for dinner tonight my family loved it! I like that I can prep it on the morning and throw it together at dinner time.

  29. This was delicious. How long will the dressing keep in the refrigerator?  

  30. We love Skinnytaste recipes in our house (eat them 2-3x per week) but this was not a winner.  Salad dressing was very ginger-y and the flavors did not seem to go together. I was disappointed. 

  31. Made if for dinner last night. OMG SOOOOOO good! Loved the dressing – although perhaps a bit too spicy for BF. He was ok w me mixing his salad w his regular dressing and then adding his sprimp with SOME sauce. so I have extra cashew dressing now and can’t wait to have it on just regular salad!

  32. Hi this is great tasting. But I doubled the recipe to make four individually packed lunches. What is the dressing serving size? I am adding the desssing at work right before I eat it so it doesn’t get soggy. Thanks

  33. Ohmygosh. This was absolutely AMAZING. The combination of flavors was incredible. I will make this again and again!

  34. This recipe is so great! I added some snap peas. It was a lot of measuring and chopping but well worth the effort.

  35. Gina

    This salad is FANTASTIC!!! thank you for all the great homemade salads, and mixture of taste. This will be a family staple.

  36. This was so delicious!!!  Definitely is going to stay in rotation!!!  I think my dressing was too thick to drizzle.  What’s the best way to thin the dressing?

  37. Hi Gina and Heather! I made this last night. My family and I loved it. However, I accidentally put way too much red pepper flakes in the dressing. Is there a way to make it less spicy? I don’t want to have to throw the dressing away. Thank U!!

  38. Love love love!  We added pineapple and mango as well and it added a bit of sweetness. Thanks for sharing!

  39. Amazing flavour! Will definitely make again!

  40. Made this yesterday and it was all we could do not to lick our plates. Making it again today for guests. It’s that delicious.

  41. Superb seasoning on the shrimp, just right. Had to keep my husband from eating all the shrimp before I got the salad assembled.! I even started with already steamed shrimp and added seasoning to them and warmed up in the skillet with the sesame oil. The dressing is perfect with this. I Great salad on hot days! Will make again. Would like to do for company.

  42. Out of this world! ? I really love this cashew, cilantro and ginger dressing! You can be sure I’ll do it again and again… and agsin! Thanks for this great recipe. ❤️

  43. Do you just roast the cashews in a pan?

  44. Yes, the corn is raw.

  45. This sounds amazing!  I’m going to try this with scallops since that’s what we have…everything seems perfect!

  46. Is the corn raw? Or do you cook it first?

  47. I’m allergic to nuts, what kind of dressing i can put on this salad, I want something better than just oil and vinegar
    thank you

  48. This looks fabulous!! But my husband is allergic to cashews, is there another nut I could substitute??

  49. How can this be amended to be keto friendly?

    • Hi Julie – this salad is made with healthy fats, vegetables and lean protein, so it’s already super healthy and really does not need to be modified. 

    • HI Julie – the salad is made with healthy fats, vegetables and lean protein, so it’s already super healthy, but you could cut out the corn as it is the starchiest veggie.

  50. Yes so excited!!! I also live in Old Town Alexandria and hit that same Sweetgreen for the spicy Thai salad regularly. Will make this ASAP!