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Spicy Thai Shrimp Salad

July/August 2008

Your rating: None Average: 3.9 (83 votes)

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.


Spicy Thai Shrimp Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • 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

Per serving: 170 calories; 5 g fat (1 g sat, 2 g mono); 221 mg cholesterol; 6 g carbohydrates; 25 g protein; 1 g fiber; 652 mg sodium; 315 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (25% dv), Iron (21% dv).

Carbohydrate Servings: 1/2

Exchanges: 3 lean meat, 1 vegetable, 1 fat



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