Thai Shrimp Salad
Thai Shrimp Salad takes around 45 minutes from beginning to end. This recipe serves 4 and costs $2.84 per serving. One serving contains 360 calories, 21g of protein, and 24g of fat. 129 people have made this recipe and would make it again. It is brought to you by Chelsea's Messy Apron. It works well as a reasonably priced main course. Many people really liked this Asian dish. If you have almonds, hot sauce, salt and pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet. With a spoonacular score of 97%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Fresh Shrimp and Carrot Salad with Quick Thai Salad Dressing, Thai Shrimp Salad, and Thai Shrimp Salad.
Servings: 4
Ingredients:
1/4 cup sliced almonds or peanuts
1 tablespoon brown sugar, packed
1 teaspoon brown sugar
1/3 cup shredded carrots
1 tablespoon coconut milk
2 tablespoons creamy peanut butter
1/8 teaspoon minced garlic
3/4 teaspoon minced garlic
2-3 drops hot sauce, optional
3 cups kale
1 tablespoon fresh lime juice
4 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
2 1/4 teaspoons olive oil
1/2 cup thinly sliced red bell pepper
3/4 teaspoon red pepper flakes
1 package Asian blend chopped salad (I like Dole)
Salt and Pepper
Optional: sesame seeds, additional cilantro
8 ounces shrimp (I buy the frozen, peeled, and deveined)
3/4 tablespoon soy sauce
2 tablespoons soy sauce
Wonton Strips
Equipment:
baking paper
baking pan
oven
bowl
food processor
blender
Cooking instruction summary:
Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper. Rinse the shrimp under cold water for a few minutes and then toss in olive oil and with salt and pepper. Spread evenly on the tray and bake for about 5 minutes or until just pink, firmed, and cooked through. Remove from the oven and set aside.Remove the packaging for the Asian chopped salad and pour into a large bowl. Thoroughly wash and scrub the kale. Chop into very small pieces and toss with the chopped salad.Add in the red pepper (remove seeds and slice thinly), shredded carrots, and almonds or peanuts.Combine all of the ingredients in a sealable jar. Seal the jar tightly and shake until combined. Adjust seasonings to preference and then pour over the salad and toss to combine.Combine all of the ingredients in a blender or food processor. Blend until smooth, taste, adjust seasonings to preference, and brush or toss the shrimp in the sauce.Add the shrimp to the salad.Add in additional cilantro and seasame seeds if desired.Top each salad plate with a generous handful of wonton strips.Enjoy immediately.
Step by step:
1. Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper. Rinse the shrimp under cold water for a few minutes and then toss in olive oil and with salt and pepper.
2. Spread evenly on the tray and bake for about 5 minutes or until just pink, firmed, and cooked through.
3. Remove from the oven and set aside.
4. Remove the packaging for the Asian chopped salad and pour into a large bowl. Thoroughly wash and scrub the kale. Chop into very small pieces and toss with the chopped salad.
5. Add in the red pepper (remove seeds and slice thinly), shredded carrots, and almonds or peanuts.
6. Combine all of the ingredients in a sealable jar. Seal the jar tightly and shake until combined. Adjust seasonings to preference and then pour over the salad and toss to combine.
7. Combine all of the ingredients in a blender or food processor. Blend until smooth, taste, adjust seasonings to preference, and brush or toss the shrimp in the sauce.
8. Add the shrimp to the salad.
9. Add in additional cilantro and seasame seeds if desired.Top each salad plate with a generous handful of wonton strips.Enjoy immediately.
Nutrition Information:
covered percent of daily need
