Description
A vibrant and spicy Thai shrimp salad featuring succulent shrimp cooked to perfection and tossed with crisp vegetables, fresh herbs, and a tangy, flavorful dressing. This easy-to-make salad is perfect for a light lunch or dinner, combining freshness, heat, and a satisfying crunch.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined, tails removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Napa cabbage
- 1 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- 1/2 cup cucumber, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/4 cup chopped green onions
- 1/4 cup crushed roasted peanuts (optional)
- 1 red chili, thinly sliced (optional)
Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon Sriracha or Thai chili sauce (adjust to taste)
Instructions
- Prepare and Cook Shrimp: Preheat a skillet or grill pan over medium-high heat. Toss the shrimp with olive oil, salt, and black pepper. Cook the shrimp for 2–3 minutes on each side until they turn pink and are cooked through. Remove from heat and let them cool slightly.
- Mix Salad Ingredients: In a large mixing bowl, combine the shredded Napa cabbage, shredded carrots, thinly sliced red bell pepper, cucumber, chopped cilantro, chopped mint, and chopped green onions. Toss to mix evenly.
- Make the Dressing: In a separate bowl, whisk together the fresh lime juice, fish sauce, soy sauce, honey, sesame oil, minced garlic, grated ginger, and Sriracha or Thai chili sauce until well combined.
- Combine Salad and Dressing: Add the cooked shrimp to the salad mixture. Pour the dressing over the top and toss everything gently to combine, ensuring the salad is evenly coated.
- Add Garnishes and Serve: Top the salad with crushed roasted peanuts and thinly sliced red chili if desired for extra crunch and heat. Serve immediately for best freshness and flavor.
Notes
- For a milder version, reduce or omit the chili and Sriracha according to your heat preference.
- Substitute shrimp with grilled chicken or tofu for a different protein option.
- This salad is best served fresh but can be refrigerated for a few hours before serving if needed.
