Spicy Thai Shrimp Salad

5 Reviews
From the EatingWell Kitchen

Shrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad. Served in Bibb lettuce cups, it's perfect for lunch, a light supper or as an appetizer.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons lime juice
  • 4 teaspoons fish sauce, (see Note)
  • 1 tablespoon canola oil
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon crushed red pepper
  • 1 pound cooked and peeled small shrimp
  • 1 cup thinly sliced red, yellow and/or orange bell pepper
  • 1 cup seeded and thinly sliced cucumber
  • 1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint

Preparation

  • Active

  • Ready In

  1. Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.
  • Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

Nutrition information

  • Serving size: 1 1/4 cups
  • Per serving: 194 calories; 6 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 27 g protein; 42 mcg folate; 239 mg cholesterol; 4 g sugars; 0 g added sugars; 1326 IU vitamin A; 33 mg vitamin C; 115 mg calcium; 1 mg iron; 1471 mg sodium; 301 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 3 lean meat, 1 vegetable, 1 fat

Reviews 5

March 08, 2015
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By: EatingWell User
Fish sauce important for the saltiness. I used Asian garlic chile paste instead of flakes. You could also add a touch of sesame oil . Liked it so much I will change it up with different leftover proteins for lunch. Pros: Easy and quick with nice bit of spice
November 07, 2013
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By: EatingWell User
mmmmm mmmmmmm wompa wompa Pros: shramp
October 10, 2012
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By: EatingWell User
Refreshing alternative to lettuce I made fajita's the night before, and while prepping my peppers I'd set some aside for this salad. I always seem to have more peppers and cilantro than I need. I don't care for cucumbers or shrimp so I omitted them and used tofu. Overall, a quick and tasty lunch salad. Pros: Great taste - perfect way to use up extra peppers and cilantro, Cons: Not something I'd want to eat everyday.
August 15, 2012
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By: EatingWell User
Super Easy Great salad, fresh and light. I added avocados to mine for even more protein! Pros: Great taste, fresh, wholesome ingredients Cons: Use larger shrimp
January 05, 2012
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By: jessiethebestie
YUM!! I've never tried real Thai food so I don't know how close this came to the real thing, but what I made was delicious! A few substitutions though: my grocery store didn't have fish sauce so I used hoisin, and I didn't have lime juice like I thought so I used lemon. Not sure how different that made it, but what I just ate for lunch was thai-riffic lol. Will definitely make again!!