Description
A flavorful and refreshing Spicy Thai Shrimp Salad that combines shrimp with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 6 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped (optional)
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon grated fresh ginger
Instructions
- In a medium bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper.
- Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, fish sauce, honey, sriracha, and ginger to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Top the salad with the cooked shrimp and sprinkle with chopped peanuts if using.
- Serve immediately or chill in the refrigerator for 15-30 minutes for a refreshing taste.
Notes
- For a vegetarian option, substitute shrimp with grilled tofu or chickpeas.
- Add sliced avocado for extra creaminess and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg