Easy Thai Shrimp Salad recipe with peanut sauce is a quick and easy healthy shrimp salad recipe that you will love! Crispy Shrimps on a bed of veggies and topped with a sweet and spicy peanut sauce are super flavorful and delicious.
This Shrimp Salad recipe is super simple, made with pantry staple ingredients but is full of flavors and umami.
What I love the most about this Asian Shrimp salad is how delicious Shrimps tastes on a bed of veggies! And the sweet and spicy Peanut sauce really compliments the taste of this Shrimp Salad. Also try this Creamy Shrimp Salad or Shrimp & Avocado Salad with Tomatoes (Keto)
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This Sweet and Spicy Shrimp Salad tastes excellent when you serve it cold. I love to serve this Shrimp Salad with my BBQ sides. It also makes for a light and healthy dinner recipe.
When I am in no mood to cook, but I want something light and healthy for lunch or dinner, this Thai Shrimp Salad is my go-to recipe. I have made it pretty often in my home, and my family just loves it.
Ingredients needed for Shrimp Salad
- Shrimps - peeled and deveined
- Coconut Oil - to cook the shrimps
- Salt & Pepper - to season the Shrimps
- Veggies - I use diced bell peppers of all colors, shredded carrots, purple cabbage, lettuce, and green onions. They give a hearty bed and crunch to the Shrimp salad.
- Peanut Sauce - I use this homemade Peanut Sauce recipe which is super easy and makes this Shrimp Salad worthwhile.
See the recipe card for quantities. Also, watch the video for a quick visual.
How to make Sweet & Spicy Thai Shrimp Salad
Make the peanut sauce / dressing
In a small blender combine Peanut Butter, Garlic cloves, Maple Syrup, Red Pepper Flakes, Rice Wine Vinegar, Soy Sauce and Water. Blend until combined and lump free. Refrigerate until you use.
Cook the Shrimps
Pat dry the Shrimps with a clean kitchen towel
Heat oil in a skillet. As the oil shimmers, add the Shrimps. Season with salt and freshly cracked black pepper. Toss to combine.
Cook over medium high heat for 2-3 min or until the Shrimps curl and turn pink.
Remove the cooked shrimps from the skillet and set aside.
Hint: Do not over cook the Shrimp. Shrimp cooks really fast so you would want to cook it just for 2-3 min OR just until they curl and get pink-ish!
Assemble the salad
In a large salad bowl toss together, chopped Lettuce, Purple Cabbage, diced bell peppers, chopped green onions, chopped red onions, and shredded cabbage.
Transfer to two salad bowls. Top with the cooked Shirmps
Drizzle the Peanut sauce on top. Garnish with freshly chopped Cilantro, Lime juice, and toasted Peanuts. Serve cold!
Substitutions
- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Chicken - you can use shredded Chicken, or Salmon or flaked Tuna instead of Shrimps.
- Vegetarian - to make vegetarian chopped Thai Salad, you can skip the Shrimp and use the veggies. For vegan protein, you can use tofu or tempeh.
Variations
- Spicy - add chili pepper flakes while you make the sauce to make it spicy
- Fish Sauce - you can use fish sauce to make the peanut dressing to give it more umami flavors
Storage
Store leftover Thai Shrimp Salad in an airtight container in the refrigerator. You can refrigerate leftover Thai Shrimp Salad for upto two days
I do not recommend freezing this salad as the lettuce gets really watery and wilted upon thawing. Also the veggies lose their crunch!
FAQs
What goes with Shrimp Salad?
Fried Rice, Noodles, Chowmein, Mac and Cheese, Deviled Eggs or Roasted Chicken goes great with this Thai Shrimp Salad.
How long does Shrimp salad stay good?
This Shrimp Salad stays good for 2-3 days in an airtight container in the refrigerator.
More Salad Recipes
- Authentic Greek Salad (Horiatiki/ Xoriatiki
- Broccoli Corn Salad
- Panzanella Salad (Tuscan Summer Salad)
- Taco Salad
- Creamy Shrimp Salad
- Shrimp & Avocado Salad with Tomatoes (Keto)
Thai Shrimp Salad
INGREDIENTS
- 2 pounds Shrimps peeled and deveined
- 1 medium sized red onion thinly sliced
- 1 cup green onions finely chopped
- 1 medium sized Bell Pepper diced, any color
- ½ cup Purple Cabbage thinly chopped
- ¼ cup Coconut Oil can use any cooking oil
- 1 tablespoon salt and pepper
- 1 cup Carrots Shredded
- 1 head Romaine Lettuce chopped
- 1 tablespoon Lime Juice freshly squeezed
- Cilantro freshly chopped
- toasted peanuts for garnish (optional)
Peanut Sauce
- 1 cup Peanut Butter creamy
- 2 tablespoon Maple Syrup
- 1 clove garlic
- 2 tablespoon red pepper flakes
- 1 tablespoon rice wine vinegar
- 1 cup Water
INSTRUCTIONS
- In a small blender combine Peanut Butter, Garlic cloves, Maple Syrup, Red Pepper Flakes, Rice Wine Vinegar, Soy Sauce and Water. Blend until combined and lump free. Refrigerate until you use.
- Pat dry the Shrimps with a clean kitchen towelHeat oil in a skillet. As the oil shimmers, add the Shrimps in batches. Season with salt and freshly cracked black pepper. Toss to combine.Cook over medium high heat for 2-3 min or until the Shrimps curl and turn pink.Remove the cooked shrimps from the skillet and set aside. Do not over cook the Shrimp. Shrimp cooks really fast so you would want to cook it just for 2-3 min, in batches, OR just until they curl and get pink-ish!
- In a large salad bowl toss together, chopped Lettuce, Purple Cabbage, diced bell peppers, chopped green onions, chopped red onions, and shredded cabbage.Transfer to two salad bowls. Top with the cooked ShrimpsDrizzle the Peanut sauce on top. Garnish with freshly chopped Cilantro, Lime juice, and toasted Peanuts. Serve cold!
Video
Notes
- Chicken - you can use shredded Chicken, or Salmon or flaked Tuna instead of Shrimps.
- Vegetarian - to make vegetarian chopped Thai Salad, you can skip the Shrimp and use the veggies. For vegan protein, you can use tofu or tempeh.
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