Thai-Style Shrimp Salad Recipe

Name: Thai-Style Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp peanut oil; 2 tbsp fish sauce; 2 tbsp brown sugar; 1 piece (3/4 inch) ginger, peeled and finely grated; 1 None stalk lemongrass, white part only, finely chopped; 2 cloves garlic, finely chopped; 1 lb jumbo shrimp, peeled and deveined, with tails on; 2 None limes, juiced; 1 small cucumber, cut in strips; 1 None carrot, peeled into ribbons; 1/2 cup loosely packed Thai basil leaves; 1/2 cup loosely packed mint leaves; 1/2 cup loosely packed cilantro leaves; 1 cup bean sprouts, trimmed

Servings: persons

2 tbsp peanut oil
2 tbsp fish sauce
2 tbsp brown sugar
1 piece (3/4 inch) ginger, peeled and finely grated
1 None stalk lemongrass, white part only, finely chopped
2 cloves garlic, finely chopped
1 lb jumbo shrimp, peeled and deveined, with tails on
2 None limes, juiced
1 small cucumber, cut in strips
1 None carrot, peeled into ribbons
1/2 cup loosely packed Thai basil leaves
1/2 cup loosely packed mint leaves
1/2 cup loosely packed cilantro leaves
1 cup bean sprouts, trimmed

1
Combine 1 tbsp each oil, fish sauce and brown sugar in a large bowl. Add ginger, lemongrass, garlic and shrimp and toss to coat. Cover and refrigerate 30 mins to marinate.
2
Heat remaining 1 tbsp oil in a large skillet on high heat. Cook shrimp 2-3 mins, until they change color and are cooked through.
3
For the dressing, whisk whisk lime juice, and remaining 1 tbsp each fish sauce and brown sugar in a small bowl.
4
In a large salad bowl, combine cucumber, carrot, herbs and sprouts. Add shrimp and dressing. Toss to coat. Serve immediately.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 tbsp peanut oil, 2 tbsp fish sauce, 2 tbsp brown sugar, 1 piece (3/4 inch) ginger, peeled and finely grated, and more.

Yes, Thai-Style 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.

Thai-Style Shrimp Salad

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