How To Make Spicy Thai Shrimp Salad
Grab a bite of this tender shrimp salad, coated in a spicy and tangy cashew dressing served on a bed of crunchy veggies for a tastier meal!
Spicy Cashew Dressing:
In a small blender or food processor, combine the olive oil, lime juice, cashews, red pepper flakes, honey, ginger, rice vinegar, cilantro, garlic, onion, garlic powder, salt, and black pepper.
Refrigerate and set aside until ready to use.
Pat the shrimp dry with a paper towel.
In a medium bowl, combine the garlic powder, ground ginger, salt, turmeric, chili powder, and black pepper. Add the shrimp and sesame oil, then toss gently to evenly coat.
Heat a medium non-stick skillet over medium heat. Cook the shrimp for 2 minutes per side or until cooked through.
Transfer to a plate or cutting board, then allow to cool and rest.
To Assemble Salad:
In a large bowl, toss together the cabbage, arugula, and romaine. Transfer the 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, and enjoy!
- Calories: 414.16kcal
- Fat: 19.13g
- Saturated Fat: 3.22g
- Trans Fat: 0.02g
- Monounsaturated Fat: 10.46g
- Polyunsaturated Fat: 3.82g
- Carbohydrates: 43.28g
- Fiber: 6.72g
- Sugar: 15.87g
- Protein: 23.62g
- Cholesterol: 142.88mg
- Sodium: 1070.99mg
- Calcium: 168.97mg
- Potassium: 1040.69mg
- Iron: 3.74mg
- Vitamin A: 529.02µg
- Vitamin C: 47.77mg
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