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Lime Shrimp Salad with Bean Sprouts and Thai Basil

Photo: Randy Mayor; Styling: Cindy Barr
Yield 6 servings (serving size: 1 cup shrimp salad and 2 tablespoons peanuts)


  • Salad:
  • 2 cups fresh bean sprouts
  • 2 cups thinly sliced napa (Chinese) cabbage
  • 1 cup diced fresh pineapple
  • 3/4 cup shredded carrot (about 1 large)
  • 1/2 cup coarsely chopped mint leaves
  • 1/4 cup coarsely chopped Thai basil leaves
  • 5 cups water
  • 3/4 pound medium shrimp, peeled and deveined
  • Dressing:
  • 1 tablespoon brown sugar
  • 3 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons fish sauce
  • 2 garlic cloves, minced
  • 2 Thai chiles, seeded and minced
  • 3/4 cup chopped unsalted, dry-roasted peanuts
  • Lime wedges (optional)

Nutrition Information

  • calories 221
  • fat 10.3 g
  • satfat 1.5 g
  • monofat 4.7 g
  • polyfat 3.3 g
  • protein 18.3 g
  • carbohydrate 16.5 g
  • fiber 3.3 g
  • cholesterol 86 mg
  • iron 2.6 mg
  • sodium 565 mg
  • calcium 82 mg

How to Make It

  1. To prepare salad, combine first 6 ingredients in a large bowl.

  2. Bring 5 cups water to a boil in a large saucepan. Add shrimp to pan; reduce heat, and simmer 2 minutes or until done. Drain and rinse shrimp under cold water; drain well. Cut shrimp in half lengthwise; add shrimp to sprouts mixture, tossing to combine.

  3. To prepare dressing, combine sugar and next 4 ingredients (through chiles) in a small bowl, stirring with a whisk until sugar dissolves. Pour dressing over salad, tossing to coat. Sprinkle with peanuts. Serve with lime wedges, if desired.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit