Seafood Recipes SPICY THAI SHRIMP SALAD

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This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.

SPICY THAI SALAD

7

SP 

420

 Calories

PREP TIME:20 mins

COOK TIME:5 mins

TOTAL TIME:25 mins

YIELD:2 SERVINGS

COURSE:Dinner, Salad

CUISINE:Chinese, Japanese

This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.

INGREDIENTS

For Spicy Cashew Dressing:

• 1 tablespoon olive oil
• 3 tablespoons lime juice
• ¼ cup whole roasted, salted cashews
• ¼ teaspoon red pepper flakes
• 2 teaspoons honey
• 1 2-inch piece fresh ginger, roughly chopped
• 1 tablespoon unseasoned rice vinegar
• ¼ cup cilantro
• 1 clove garlic, roughly chopped
• ¼ cup roughly chopped white onion
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste

For Shrimp:

• ½ pound large peeled, deveined tail-off shrimp
• 1 teaspoon garlic powder
• ¼ teaspoon ground ginger
• ¼ teaspoon kosher salt
• 1/8 teaspoon turmeric
• 1/8 teaspoon chili powder
• Freshly ground black pepper, to taste
• 1 teaspoon toasted sesame oil

For Salad:

• 1 cup shredded purple cabbage
• 1 ½ cups packed baby arugula
• 1 ½ cups packed chopped romaine lettuce
• 1 small corn cob, kernels removed
• ½ medium cucumber, peeled, seeded and diced
• ½ cup shredded carrots
• 2 tablespoons chopped basil
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

INSTRUCTIONS

For dressing:

• In a small blender or food processor, combine dressing ingredients.
• Refrigerate and set aside until ready to use.

For shrimp:

• Pat shrimp dry with a paper towel.
• In a medium bowl, combine all spices from garlic powder to pepper.
• Add the shrimp and sesame oil and toss gently to evenly coat.
• Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
• Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.

For salad:

• In a large bowl, toss together the cabbage, arugula and romaine.  Transfer 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.

Serving: 1salad, Calories: 420kcal, Carbohydrates: 38g, Protein: 28g, Fat: 19.5g, Saturated Fat: 3g, Cholesterol: 135mg, Sodium: 864mg, Fiber: 6g, Sugar: 14g

Blue Smart Points:7

KEYWORDS:Spicy Thai Salad, Spicy Thai Shrimp Salad, Thai Shrimp Salad

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