Thai Shrimp Salad

Yield: Serves: 4
Cost per Serving: $2.40
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 2g
  • Saturated fat: 0.0g
  • Protein: 26g
  • Carbohydrate: 12g
  • Fiber: 3g
  • Cholesterol: 173mg
  • Sodium: 942mg


  • Salt
  • 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


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