Spicy Thai Shrimp Salad
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Skinnytaste · by Gina Homolka★ 4.8 (42)

Spicy Thai Shrimp Salad

NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 60%
CARBS 36G35% OF CAL
6G FIBER6G ADDED8G INTRINSIC16G OTHER14G TOTAL SUGAR
FAT 19G42% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright Thai salad with shrimp, mixed greens, and vegetables tossed in a spicy cashew dressing. Perfect as a one-dish summer dinner.

mainthaisaladshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 1 tablespoon olive oil
  • 3 tablespoons lime juice
  • ¼ cup whole roasted (salted cashews)
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons honey
  • 1 2-inch piece fresh ginger, roughly chopped
  • 1 tablespoon unseasoned rice vinegar
  • ¼ cup cilantro
  • 1 clove garlic (roughly chopped)
  • ¼ cup roughly chopped white onion
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Freshly ground black pepper (to taste)
  • ½ pound large peeled (deveined tail-off shrimp)
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon chili powder
  • 1 teaspoon toasted sesame oil
  • 1 cup shredded purple cabbage
  • 1 ½ cups packed baby arugula
  • 1 ½ cups packed chopped romaine lettuce
  • 1 small corn cob (kernels removed)
  • ½ medium cucumber (peeled, seeded and diced)
  • ½ cup shredded carrots
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped cilantro
  • Lime wedges (for serving)
PREP
20M
SODIUM
956MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.