Sweet and Spicy Thai Shrimp Salad with Peanut Sauce is bursting with umami flavors. Its a super simple and easy Shrimp salad recipe which is loaded with flavors and is oh so easy to make.
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.
Nutrition
Nutrition Facts
Thai Shrimp Salad
Amount Per Serving
Calories 1605Calories from Fat 882
% Daily Value*
Fat 98g151%
Saturated Fat 36g225%
Trans Fat 0.02g
Polyunsaturated Fat 18g
Monounsaturated Fat 35g
Cholesterol 730mg243%
Sodium 4809mg209%
Potassium 3518mg101%
Carbohydrates 78g26%
Fiber 21g88%
Sugar 40g44%
Protein 128g256%
Vitamin A 42941IU859%
Vitamin C 121mg147%
Calcium 599mg60%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
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