Thai Shrimp Salad with Spicy-Sour Dressing

Lee Harrelson

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 19%
  • Fat: 6.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 23g
  • Carbohydrate: 37.6g
  • Fiber: 2.9g
  • Cholesterol: 166mg
  • Iron: 5.8mg
  • Sodium: 414mg
  • Calcium: 88mg

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

Preparation

  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.
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