Thai Shrimp Crunch Salad Recipe

Thai Shrimp Crunch Salad Recipe

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.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For Thai Peanut Dressing:

  • ½cupsmooth peanut butter
  • 2tbsprice vinegar
  • 1tbsphoney
  • 1tbspreduced-sodium soy sauce
  • ¼cupwater

For Salad:

  • 1lbshrimp,(16-20), deveined and peeled
  • 2tbspcanola oil
  • 1tbspsoy sauce
  • 4cupsNapa cabbage,chopped
  • 1carrot,sliced very thinly
  • 1red bell pepper,sliced very thinly
  • 1cucumber,halved and thinly sliced
  • 1cupedamame
  • ½cupcilantro,chopped
  • ½cupalmonds,chopped
  • 1lime,cut into wedges for serving


  1. Whisk peanut butter, rice vinegar, sugar, and soy sauce in a medium bowl until smooth and set aside

  2. For the shrimp, toss the shrimp in the canola oil and soy sauce.

  3. Heat a large skillet on high heat.

  4. Cook the shrimp for two minutes on high on each side.

  5. For the salad, add the cabbage, carrot, bell pepper, cucumber, edamame, and cilantro in a large bowl and toss.

  6. Top with shrimp and salad dressing.

  7. 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
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