Lime Shrimp Salad with Bean Sprouts and Thai Basil

Lime Shrimp Salad with Bean Sprouts and Thai BasilRecipe
Photo: Randy Mayor; Styling: Cindy Barr


6 servings (serving size: 1 cup shrimp salad and 2 tablespoons peanuts)

Recipe from

Cooking Light

Nutritional 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


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
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)


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.


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