Thai Shrimp Salad
Serves
4
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
For the salad:
14 oz (400 g) medium-sized shrimp, washed, cleaned, peeled, deveined
1 tbsp olive oil
¼ red cabbage, thinly shredded
1 carrot, shredded, or cut into matchsticks
2 oz (60 g) mixed salad leaves
0.5 oz (15 g) mint, leaves
0.3 oz (10 g) cilantro
4 green onions, trimmed, cut into 1 in (3 cm) pieces
½ lime, to serve
14 oz (400 g) medium-sized shrimp, washed, cleaned, peeled, deveined
1 tbsp olive oil
¼ red cabbage, thinly shredded
1 carrot, shredded, or cut into matchsticks
2 oz (60 g) mixed salad leaves
0.5 oz (15 g) mint, leaves
0.3 oz (10 g) cilantro
4 green onions, trimmed, cut into 1 in (3 cm) pieces
½ lime, to serve
For the salad dressing:
1 tbsp coconut sugar or alternative sweetener
3 tbsp fish sauce
2 tbsp lime juice
2 tbsp tamarind paste
1 tbsp chili paste
1 tbsp coconut sugar or alternative sweetener
3 tbsp fish sauce
2 tbsp lime juice
2 tbsp tamarind paste
1 tbsp chili paste
Nutrition
(Per Serving)
Calories
168
Fats
4 g
Protein
22 g
Carbs
11 g
Instructions
- Add the olive oil to a non-stick skillet over medium-high heat. Then add the shrimp and cook for 1 to 2 minutes on each side until the shrimps become opaque. Remove from the heat and set aside.
- Place all the dressing ingredients into a small bowl and whisk together to make the dressing.
- To assemble the salad, place the shredded cabbage, carrot, salad leaves, green onions, cooked shrimp, and ¾ of the herbs into a large bowl. Pour over the salad dressing and mix well. Divide the salad equally between 4 plates and top with the remaining herbs. Serve the salad with a wedge of lime.