Thai Shrimp Salad

Thai Shrimp Salad
Serves: 4

Cost per Serving:



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1 pound peeled, deveined medium or large shrimp (thawed if frozen)
1 shallot, thinly sliced
4 scallions, white and light green parts, thinly sliced
2 tablespoons chopped fresh mint
2 tablespoons lime juice
2 tablespoons fish sauce
1/2 teaspoon crushed red pepper flakes
6 cups shredded green cabbage (1/4 of large head)
1 carrot, shredded


Prep: 12 Minutes
Cook: 3 Minutes

1. Bring a pot of salted water to a boil. Cook shrimp until just done, 2 to 3 minutes. Drain; rinse under cold water. Combine shallot, scallions, mint, lime juice, fish sauce and red pepper in a large bowl. Remove 2 Tbsp. to a medium bowl. Combine cabbage and carrot in large bowl; toss with dressing. Add shrimp to medium bowl with 2 Tbsp. reserved dressing; toss.

2. Arrange cabbage mixture on each of 4 dinner plates. Top with shrimp and serve immediately.

Created date

July 2014

Nutritional Information

Calories 172
Fat 2 g
Satfat 0.0 g
Protein 26 g
Carbohydrate 12 g
Fiber 3 g
Cholesterol 173 mg
Sodium 942 mg