Thai Shrimp Salad
Thai Shrimp Salad
Sizzlefish Support
Rated 5.0 stars by 1 users
Category
Shrimp Recipe
Servings
4
Prep Time
45 minutes
Cook Time
4 minutes
Calories
284
Salad Overview
This vibrant Thai Shrimp Salad, known as "Yam," is a delightful medley of crunchy vegetables, sweet mangoes, and succulent shrimp, all tossed in a tangy homemade dressing. It perfectly captures the essence of Thai cuisine with its balance of sweet, sour, salty, and spicy flavors.
Key Ingredients
The freshness and quality of the ingredients are what make this salad truly stand out:
- Mango: Adds a sweet and tangy flavor, enhancing the complexity of the salad.
- Cucumbers and Bell Peppers: Provide a refreshing crunch and vibrant color.
- Shredded Napa Cabbage: Offers a mild, pleasant texture that pairs well with the other components.
- Shrimp: Wild Gulf Shrimp are lightly seasoned and cooked to add a protein-rich, flavorful element.
- Herbs: Fresh cilantro and mint for a burst of freshness in every bite.
Flavorful Dressing
The salad dressing is a crucial component that brings all the flavors together. It includes:
- Olive Oil and Toasted Sesame Oil: These oils form the base, adding depth and richness.
- Rice Vinegar and Coconut Aminos: Introduce a perfect balance of sour and umami flavors.
- Honey: Provides a hint of sweetness to counteract the acidity.
- Ginger and Garlic: These aromatics contribute zest and pungency, enhancing the overall flavor profile.
- Seasoning: Adjusted with salt and pepper to taste.
Serving Suggestions
This salad is versatile and can be enjoyed in various ways:
- As a standalone meal for a refreshing lunch or light dinner.
- Alongside other Thai dishes for a complete feast.
- Included in a buffet at gatherings for a dish that's sure to impress.
Ingredients
-
2 portions Sizzlefish Wild Gulf Shrimp, thawed
4 cups shredded napa cabbage
½ cup shredded carrot
½ cup thinly sliced red bell pepper
½ cup thinly sliced cucumber
½ cup sliced mango
¼ cup chopped cilantro
2 tbsp chopped mint
2 tbsp chopped peanuts, macadamia nuts, or cashews
Lime wedges for serving
3 tablespoons olive oil
1 tbsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp coconut aminos
1 tbsp honey
1 tsp peeled/grated ginger
½ tsp minced garlic
For Dressing
Directions
Combine ingredients for dressing in a small jar and secure lid.
Shake well to combine. Reserve 2 tablespoons for shrimp.
Blot shrimp dry with paper towel and add to a bowl. Pour reserved dressing over shrimp and stir to coat.
Heat a cast iron skillet over medium heat and grease with cooking oil. Once pan is hot, add shrimp and cook for 2 minutes on each side or until just cooked through. Transfer to a bowl and chill for about 30 minutes to chill.
Combine cabbage, carrot, bell pepper, cucumber, and mango in a large serving bowl and top with shrimp.
Toss with dressing and top with cilantro, mint, peanuts, and lime wedges.
Nutrition
Nutrition
- Serving Size
- 1 Serving
- per serving
- Calories
- 284
- Carbs
- 18 grams
- 24%
- Fat
- 14 grams
- 43%
- Protein
- 24 grams
- 33%
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