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Spicy Thai Shrimp Salad
4.75
from
40
votes
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.
Prep Time:
20
minutes
mins
Cook Time:
5
minutes
mins
Total Time:
25
minutes
mins
Yield:
2
servings
Course:
Dinner, Salad
Cuisine:
Chinese, Japanese
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:
1
salad
,
Calories:
420
kcal
,
Carbohydrates:
38
g
,
Protein:
28
g
,
Fat:
19.5
g
,
Saturated Fat:
3
g
,
Cholesterol:
135
mg
,
Sodium:
864
mg
,
Fiber:
6
g
,
Sugar:
14
g
- WW Points:
8