Shrimp Thai-Inspired Salad Recipe

Introduction

This Shrimp Thai Inspired Salad is a fresh, vibrant dish packed with bold flavors and crunchy textures. It combines tender cooked shrimp with crisp greens and a zesty herb dressing, perfect for a light lunch or dinner.

Ingredients

• For dressing:
• 4 tablespoons high quality extra virgin olive oil or sesame seed oil
• 3 tablespoons white wine vinegar or apple cider vinegar
• Juice of two fresh limes
• 2 tablespoons raw honey
• 2 fresh cloves garlic
• 1 serrano pepper, seeded
• 1 cup packed fresh herbs (mint, basil, cilantro, green onions, parsley)
• 1/2 teaspoon sea salt
• For the salad:
• 1 tablespoon olive oil or avocado oil
• 3 cloves fresh garlic, minced
• 1 serrano pepper, minced
• 1 lb raw shrimp, peeled and deveined
• 1 small green cabbage, very thinly sliced
• 4 cups baby spinach or other greens, roughly chopped
• 3 large carrots, peeled and grated
• 1 cup edamame, shelled and cooked
• 1/2 cup cashews, roughly chopped
• 1 tablespoon sesame seeds

Instructions

1. Step 1: In a blender or food processor, pulse all the dressing ingredients until well combined. Refrigerate the dressing until ready to use.
2. Step 2: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the minced garlic and serrano pepper, stir-frying for 1 minute until the garlic is fragrant.
3. Step 3: Add the raw shrimp and a pinch of sea salt to the skillet. Cook, stirring constantly and turning once, until the shrimp become opaque and cooked through, about 3 minutes total. Remove from heat and roughly chop the shrimp.
4. Step 4: In a large salad bowl, combine the green cabbage, spinach, grated carrots, and cooked edamame.
5. Step 5: Add the chopped shrimp to the bowl, then drizzle the prepared dressing over the salad.
6. Step 6: Sprinkle the cashews on top and toss gently until all ingredients are evenly coated.
7. Step 7: Finish by sprinkling sesame seeds over the salad. Refrigerate for 15 minutes to allow the flavors to meld.
8. Step 8: Serve chilled and enjoy your fresh Shrimp Thai Inspired Salad!

Tips & Variations

• Use sesame seed oil in the dressing for a more authentic Thai flavor.
• Substitute cooked chicken or tofu for shrimp to make it vegetarian or to change up the protein.
• Add fresh mango or pineapple chunks for a sweet contrast.
• For extra crunch, toast the cashews and sesame seeds lightly before adding.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent wilting. Reheat the shrimp slightly if preferred warm, but the salad is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this salad?

Yes, frozen shrimp works well. Just be sure to thaw them completely and pat dry before cooking to avoid excess moisture.

What herbs work best in the dressing?

A mix of fresh mint, cilantro, basil, and green onions adds a bright, fragrant flavor typical of Thai salads. Feel free to adjust based on what you have on hand.

Shrimp Thai-Inspired Salad Recipe

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4.8 from 111 reviews

This Shrimp Thai-Inspired Salad features succulent sautéed shrimp tossed with fresh cabbage, baby spinach, grated carrots, and edamame. The vibrant dressing is a zesty blend of lime juice, honey, fresh herbs, and a hint of heat from serrano pepper, making it a refreshing, flavorful, and nutrient-packed meal that’s perfect for a light lunch or dinner.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dressing Ingredients

• 4 tablespoons high-quality extra virgin olive oil or sesame seed oil
• 3 tablespoons white wine vinegar or apple cider vinegar
• Juice of two fresh limes
• 2 tablespoons raw honey
• 2 fresh cloves garlic
• 1 serrano pepper, seeded
• 1 cup packed fresh herbs (mint, basil, cilantro, green onions, parsley)
• 1/2 teaspoon sea salt

Salad Ingredients

• 1 tablespoon olive oil or avocado oil
• 3 cloves fresh garlic, minced
• 1 serrano pepper, minced
• 1 pound raw shrimp, peeled and deveined
• 1 small green cabbage, very thinly sliced
• 4 cups baby spinach or other greens, roughly chopped
• 3 large carrots, peeled and grated
• 1 cup edamame, shelled and cooked
• 1/2 cup cashews, roughly chopped
• 1 tablespoon sesame seeds

Instructions

1. Prepare the dressing: In a blender or food processor, combine 4 tablespoons olive or sesame oil, 3 tablespoons white wine or apple cider vinegar, juice of two limes, 2 tablespoons raw honey, 2 cloves garlic, 1 seeded serrano pepper, 1 cup packed fresh herbs, and 1/2 teaspoon sea salt. Pulse until all ingredients are well combined. Refrigerate the dressing until ready to use to allow flavors to meld.
2. Sauté aromatics: Heat 1 tablespoon olive or avocado oil in a skillet over medium-high heat. Add 3 minced garlic cloves and 1 minced serrano pepper, stir-frying for about 1 minute until the garlic becomes fragrant but not browned.
3. Cook the shrimp: Add the peeled and deveined shrimp along with a pinch of sea salt to the skillet. Stir constantly and turn the shrimp once to ensure even cooking. Cook until shrimp turn opaque and are cooked through, about 3 minutes total. Remove the shrimp from heat and roughly chop them into bite-sized pieces.
4. Assemble the salad: In a large salad bowl, combine the thinly sliced green cabbage, roughly chopped baby spinach, grated carrots, and cooked edamame. Add the chopped shrimp on top.
5. Add dressing and toss: Drizzle the prepared dressing over the salad ingredients. Add roughly chopped cashews and toss all the ingredients thoroughly until they are well coated with dressing.
6. Garnish and chill: Sprinkle sesame seeds evenly over the tossed salad. Refrigerate for 15 minutes to let the flavors meld together for the best taste experience. Serve chilled and enjoy!

Notes

• If you prefer less heat, reduce or omit the serrano peppers from the dressing and shrimp sauté.
• For a nut-free version, omit the cashews and substitute with roasted pumpkin seeds or sunflower seeds.
• Use fresh herbs according to your preference; cilantro and mint provide a distinctly Thai flavor.
• You can substitute shrimp with cooked chicken or tofu for a different protein option.
• This salad is best served fresh but can be stored in the refrigerator for up to 1 day.

Keywords: shrimp salad, Thai salad, healthy salad, seafood salad, fresh herbs, lime dressing, gluten free, easy dinner, quick recipe