Name: Spicy Thai Shrimp Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 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; Freshly ground black pepper (to taste); 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)

This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.

Spicy Thai Shrimp Salad

olive oil

lime juice

¼ cup whole roasted (salted cashews)

red pepper flakes

honey

ginger,

rice vinegar

cilantro

garlic (roughly chopped)

white onion

garlic powder

salt

black pepper (to taste)

½ pound large peeled (deveined tail-off shrimp)

ginger

turmeric

chili powder

sesame oil

purple cabbage

½ cups packed baby arugula

½ cups packed chopped romaine lettuce

corn cob (kernels removed)

cucumber

carrots

basil

Lime wedges (for serving)

Basil

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Ground Ginger

Lime juice

lime wedge

romaine lettuce

red pepper

In a small blender or food processor, combine dressing ingredients.

Refrigerate and set aside until ready to use.

For dressing:

Pat shrimp dry with a paper towel.

In a medium bowl, combine all spices from garlic powder to pepper.

Add the shrimp and sesame oil and toss gently to evenly coat.

Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.

Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.

For shrimp:

In a large bowl, toss together the cabbage, arugula and romaine.  Transfer mixture to 2 salad bowls or plates.

Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.

Evenly drizzle the dressing over both salads and serve with lime wedges.

For salad:

This is absolutely DELICIOUS. So many fresh flavors. My only criticism is that there is a LOT of garlic, both raw and powder in the dressing and powder in the shrimp. I love garlic, but raw garlic is just too strong to be used in a dressing. I would leave out the raw garlic and only use garlic powder in the dressing. Otherwise, A+!

Same for me, I had to add a lot more olive oil, lime juice and water to even remotely get to anything that could be called a 'dressing'. Obviously that didn't help the taste.

Another addition to my growing list of favorites!  Dressing you could just drink it was sooo good.  I might try chicken at some point, but the shrimp was perfect.

Very good. Large serving and very filling. The shrimp got a little lost for us. We went lite on the spice because of someone who can't handle it. In my opinion the dressing is the star

This was an amazing salad!  Loved everything about it!  The dressing is fantastic.

Just made this for the first time...I followed the recipe exactly and it was perfect! Definitely on our regular rotation! I also crumbled some cashews and used them to garnish...YUM!

This is one of my favorite recipes for the dressing alone. Made it for the first time early last summer and it’s made it on my menu at least once a month during our warmer weather (Apr-Oct here on the TX gulf coast).  I’ll sometimes change up the salad base to use what’s on hand/sale.  It’s been equally delicious on all.

Delicious! I especially loved the salad dressing. You nailed the Thai restaurant flavors I love but could never quite put my finger on what all’s in there… 

So, so, so good!!!! A ton of flavor and the dressing is to die for! I've made it a ton since coming across the recipe a couple months ago.

My wife and I loved it.  Didn't change much of anything.   Substituted peanuts for cashews as didn’t have any.  Increased the acids and oil since there's 3 of us (and doubled all the shrimp section).

Fantastic flavors, will do again.  As is, the recipe is perfect!  It's good to keep in mind that the recipe is forgiving if you need to sub or add anything (as we're all doing during quarantine to avoid leaving the house!)  I've added grilled pineapple on the side to expand and don't regret it at all!

Spicy Thai Shrimp Salad

Prep Time: 20 minutes

Cook Time: 5 minutes

Total: 25 minutes

Servings: 2

Ingredients

Instructions

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