We loved this salad! I used 1 jalapeno pepper in place of the thai peppers and it had plenty of heat!
Lime Shrimp Salad with Bean Sprouts and Thai Basil
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- Calories: 221
- Fat: 10.3g
- Saturated fat: 1.5g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 3.3g
- Protein: 18.3g
- Carbohydrate: 16.5g
- Fiber: 3.3g
- Cholesterol: 86mg
- Iron: 2.6mg
- Sodium: 565mg
- Calcium: 82mg
- 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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