ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Shrimp Salad with Spicy-Sour Dressing

Lee Harrelson
Yield 4 servings
Sriracha, a Thai hot sauce, adds a spicy kick to this noodle salad. Use less or omit it, if you prefer. If you can't find fish sauce, substitute low-sodium soy sauce.

Ingredients

  • 4 ounces uncooked linguine
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon fish sauce
  • 4 cups torn romaine lettuce
  • 1 1/4 cups vertically sliced red onion
  • 1/4 cup matchstick-cut carrots
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped dry-roasted cashews, unsalted

Nutrition Information

  • calories 305
  • caloriesfromfat 19 %
  • fat 6.5 g
  • satfat 1.3 g
  • monofat 3.3 g
  • polyfat 1.4 g
  • protein 23 g
  • carbohydrate 37.6 g
  • fiber 2.9 g
  • cholesterol 166 mg
  • iron 5.8 mg
  • sodium 414 mg
  • calcium 88 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.

  2. Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.