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!
Serves:
Ingredients
For Spicy Cashew Dressing:
- 1tbspolive oil
- 3tbsplime juice
- ¼cupcashews,whole roasted, salted
- ¼tspred pepper flakes
- 2tsphoney
- 1fresh ginger,2-inch piece, roughly chopped
- 1tbspunseasoned rice vinegar
- ¼cupcilantro
- 1garlic clove,roughly chopped
- ¼cupwhite onion,roughly chopped
- ½tspgarlic powder
- ½tspkosher salt
- freshly ground black pepper,to taste
For Shrimp:
- ½lblarge shrimp,peeled, deveined, tail-off
- 1tspgarlic powder
- ¼tspground ginger
- ¼tspkosher salt
- ⅛tspturmeric
- ⅛tspchili powder
- freshly ground black pepper,to taste
- 1tsptoasted sesame oil
For Salad:
- 1cuppurple cabbage,shredded
- 1½cupsbaby arugula,packed
- 1½cupsromaine lettuce,packed chopped
- 1small corn cob,kernels removed
- ½medium cucumber,peeled, seeded and diced
- ½cupcarrots,shredded
- 2tbspbasil,chopped
- 2tbspcilantro,chopped
- lime wedges,for serving
Instructions
Spicy Cashew Dressing:
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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.
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Refrigerate and set aside until ready to use.
Shrimp:
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Pat the shrimp dry with a paper towel.
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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.
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Heat a medium non-stick skillet over medium heat. Cook the shrimp for 2 minutes per side or until cooked through.
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Transfer to a plate or cutting board, then allow to cool and rest.
To Assemble Salad:
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In a large bowl, toss together the cabbage, arugula, and romaine. Transfer the mixture to 2 salad bowls or plates.
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Top each with half the shrimp, corn, cucumber, carrots, basil, and cilantro.
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Evenly drizzle the dressing over both salads and serve with lime wedges, and enjoy!
Nutrition
- 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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