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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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


  • 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)


  1. 1. To prepare salad, combine first 6 ingredients in a large bowl.
  2. 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. 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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