Thai Shrimp Salad Recipe

Name: Thai Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic, peeled; 1 teaspoon finely chopped fresh ginger; 1 tablespoon creamy peanut butter; 1/4 cup fresh cilantro leaves; 3 fresh basil leaves; 3 fresh mint leaves; 1/4 jalapeno, seeded and roughly chopped (plus more to taste, if desired); 2 teaspoons sugar; 1 lemon; 1 lime; 2 oranges; 1 cup canola oil; 1 teaspoon sesame oil; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 pound large shrimp, peeled and deveined; 1 5- to 7-ounce bag spinach; Bamboo skewers, soaked in water for at least 30 minutes

Servings: persons

1 clove garlic, peeled
1 teaspoon finely chopped fresh ginger
1 tablespoon creamy peanut butter
1/4 cup fresh cilantro leaves
3 fresh basil leaves
3 fresh mint leaves
1/4 jalapeno, seeded and roughly chopped (plus more to taste, if desired)
2 teaspoons sugar
1 lemon
1 lime
2 oranges
1 cup canola oil
1 teaspoon sesame oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound large shrimp, peeled and deveined
1 5- to 7-ounce bag spinach
Bamboo skewers, soaked in water for at least 30 minutes

1
In a blender, combine the garlic, ginger, peanut butter, cilantro, basil, mint, jalapeno, and sugar and pulse to form a paste. Place a strainer over the blender and squeeze the juice from the lemon, lime, and 1 of the oranges into the blender. With the motor running on low, slowly add the canola and sesame oils. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
2
Meanwhile, peel the remaining orange. Divide it into segments and cut each one crosswise; set aside.
3
Heat the grill to medium. Divide the shrimp among 4 skewers. Season with the remaining salt and pepper. Grill, turning once, until the shrimp are pink and cooked through, 3 to 4 minutes total.
4
Divide the spinach and orange segments among individual plates. Place one skewer on each salad and serve the dressing on the side.
5
You can make the dressing ahead of time and refrigerate it for up to 1 week.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 clove garlic, peeled, 1 teaspoon finely chopped fresh ginger, 1 tablespoon creamy peanut butter, 1/4 cup fresh cilantro leaves, and more.

Yes, Thai Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions