Description
A fresh and vibrant Thai-inspired shrimp salad with crisp vegetables, juicy shrimp, and a tangy lime dressing for a light yet satisfying meal.
Ingredients
- 450 g raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup grated carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, sliced into thin strips
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- 1/4 cup chopped roasted peanuts
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon chili flakes (optional)
Instructions
- Heat olive oil in a pan over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Set aside to cool slightly.
- In a large bowl, combine green cabbage, purple cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
- In a small bowl, whisk together lime juice, olive oil, honey, soy sauce, ginger, garlic, and chili flakes.
- Add cooked shrimp to the salad mixture.
- Pour dressing over the salad and toss until evenly coated.
- Sprinkle with chopped peanuts and serve immediately.
Notes
- Substitute shrimp with chicken or tofu for variation.
- Add rice noodles to make it more filling.
- Include mango slices for a sweet twist.
- Adjust chili flakes for desired spice level.
- Store leftovers for up to 2 days; keep dressing separate if prepping ahead.
- Best served fresh and chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 170 mg
