Print

Shrimp Thai-Inspired Salad Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/shrimp-thai-inspired-salad-recipe/