How To Make Thai Shrimp Crunch Salad
This shrimp crunch salad is tossed with cabbage, carrot, and bell pepper, paired with an easy Thai peanut dressing, then finished with crunchy almonds.
Whisk peanut butter, rice vinegar, sugar, and soy sauce in a medium bowl until smooth and set aside
For the shrimp, toss the shrimp in the canola oil and soy sauce.
Heat a large skillet on high heat.
Cook the shrimp for two minutes on high on each side.
For the salad, add the cabbage, carrot, bell pepper, cucumber, edamame, and cilantro in a large bowl and toss.
Top with shrimp and salad dressing.
Garnish with chopped almonds and a wedge of lime.
- Calories: 533.99kcal
- Fat: 35.46g
- Saturated Fat: 4.89g
- Trans Fat: 0.07g
- Monounsaturated Fat: 18.67g
- Polyunsaturated Fat: 8.71g
- Carbohydrates: 28.69g
- Fiber: 7.98g
- Sugar: 13.60g
- Protein: 32.20g
- Cholesterol: 142.88mg
- Sodium: 1057.64mg
- Calcium: 245.94mg
- Potassium: 1040.18mg
- Iron: 3.30mg
- Vitamin A: 402.22µg
- Vitamin C: 80.80mg
Have your own special recipe to share? Submit Your Recipe Today!