Description
A refreshing Thai-inspired salad featuring plump shrimp, crisp vegetables, and aromatic herbs tossed in a tangy lime dressing with a kick of chili. Light yet satisfying, with the perfect balance of sweet, sour, salty, and spicy flavors!
Ingredients
Scale
- For Salad:
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cups mixed greens (romaine, butter lettuce)
- 1 cup shredded purple cabbage
- 1 mango, julienned
- 1 cucumber, thinly sliced
- ½ red bell pepper, thinly sliced
- ¼ red onion, thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- ¼ cup roasted peanuts, chopped
- For Dressing:
- 3 tbsp lime juice (about 2 limes)
- 2 tbsp fish sauce
- 1 tbsp honey or palm sugar
- 1 tbsp vegetable oil
- 1 garlic clove, minced
- 1–2 Thai chilies, finely chopped
- 1 tsp grated ginger
Instructions
- Cook shrimp: Bring a pot of water to simmer. Add shrimp and cook 2-3 minutes until pink. Drain and rinse under cold water.
- Make dressing: Whisk all dressing ingredients until sugar dissolves. Adjust spice/sweetness to taste.
- Assemble: In large bowl, combine greens, cabbage, mango, cucumber, bell pepper, onion, cilantro, and mint.
- Toss: Add shrimp and drizzle with dressing. Gently toss to combine.
- Serve: Garnish with peanuts. Serve immediately with lime wedges.
Notes
- For extra flavor: Grill shrimp instead of boiling
- Vegetarian option: Substitute shrimp with fried tofu
- Make ahead: Prep dressing and chop veggies up to 1 day in advance
- Heat control: Remove chili seeds for milder spice
- Presentation: Serve in carved pineapple or coconut for tropical flair
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish Salad
- Method: No-Cook (except shrimp)
- Cuisine: Thai
Nutrition
- Serving Size: ¼ recipe
- Calories: 280
- Sugar: 15g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 180mg