Thai Shrimp Salad with Spicy-Sour Dressing

  • falljunelaker Posted: 09/21/09
    Worthy of a Special Occasion

    This was great. We followed the recipe exactly. I agree with the previous poster. This was quite hot, & we like spicy food. We will tone down the heat just slightly in the future. Definitely a keeper to be repeated.

  • redizbest1 Posted: 05/12/09
    Worthy of a Special Occasion

    This salad was delicious. I made it for my lunch group at work and it got rave reviews. I did add some crushed garlic and some honey for sweetness. This will be a staple on our lunch bunch menu.

  • PhDcook Posted: 08/21/11
    Worthy of a Special Occasion

    This recipe was missing something, in my opinion. I like spicy food so I followed the recipe as described, but I think the proportions are off. Too much sriracha in comparison to the other ingredients. I think the shrimp would taste better with this if they were grilled and served warm over the cool noodles and lettuce. Curious to know if anyone experiments with this recipe as I think it has potential. But definitely missing something.

  • Shauna19 Posted: 06/05/13
    Worthy of a Special Occasion

    Overall I thought the recipe was good, quick and easy. The spicy sauce was too much - even after I reduced the quantity to 2 teaspoons. I'd recommend reducing it even more, to 1 teaspoon. I will be making it again with alterations.

  • leefi1 Posted: 07/30/13
    Worthy of a Special Occasion

    I make this recipe whenever it's warm outside! I have sent it to many friends...I use sambal oelek (Crushed chilis with garlic) as I know its heat intimately and I always substitute anchovy paste for fish sauce. I think fish sauce tastes like kerosene. Sometimes I add ginger or lemongrass, I have occasionally reduced the mint and added thai basil. Often I use asian rice noodles. Thai cuisine, once you are aware of the palette of flavors is great for improvisation

  • MStPierre Posted: 04/14/14
    Worthy of a Special Occasion

    I was pretty disappointed by this dish, which I made for our "April Sours" themed Supper Club. The recipe sounded great on paper but in practice it was actually bland. Spicy sure, but bland. I followed the recipe exactly, except for using Thai rice noodles in place of the pasta noodles. I think maybe the dressing just needs some salt, or maybe the fish sauce I used was not salty enough. The dish did have some nice crunch from the carrots, romaine, and cashews. And I even enjoyed the red onions -- not typically my fave -- which got a little pickled from the lime juice in the dressing. But overall I won't be making it again.

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