Spicy Thai Shrimp Salad Recipe

Spicy Thai Shrimp Salad Recipe

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!

Preparation: 20 minutes
Cooking: 5 minutes
Total: 25 minutes



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
  • tspturmeric
  • tspchili powder
  • freshly ground black pepper,to taste
  • 1tsptoasted sesame oil

For Salad:

  • 1cuppurple cabbage,shredded
  • cupsbaby arugula,packed
  • cupsromaine lettuce,packed chopped
  • 1small corn cob,kernels removed
  • ½medium cucumber,peeled, seeded and diced
  • ½cupcarrots,shredded
  • 2tbspbasil,chopped
  • 2tbspcilantro,chopped
  • lime wedges,for serving


Spicy Cashew Dressing:

  1. 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.

  2. Refrigerate and set aside until ready to use.


  1. Pat the shrimp dry with a paper towel.

  2. 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.

  3. Heat a medium non-stick skillet over medium heat. Cook the shrimp for 2 minutes per side or until cooked through.

  4. Transfer to a plate or cutting board, then allow to cool and rest.

To Assemble Salad:

  1. In a large bowl, toss together the cabbage, arugula, and romaine. Transfer the mixture to 2 salad bowls or plates.

  2. Top each with half the shrimp, corn, cucumber, carrots, basil, and cilantro.

  3. 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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