Chopped Thai Shrimp Salad with Garlic Lime Dressing

Name: Salad Udang Thailand Cincang dengan Saus Bawang Putih Jeruk Nipis
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/2 cup olive oil (or other oil); 1/4 cup white wine vinegar; juice of two limes (lemons also work); 2 tablespoons water; 1 tablespoon honey; 2 cloves garlic; 1 serrano pepper, keeping the ribs and seeds if you like spicy; 1 cup packed fresh herbs (mint, cilantro, green onions, parsley); 1/2 teaspoon salt; oil for the pan; 3 cloves garlic, minced; 1 serrano pepper, minced; 1 lb . shrimp; 4 cups spinach or other greens; 4 large carrots, peeled; 2 cups edamame, shelled and cooked; 3/4 cup cashews; fresh wonton wrappers + oil for frying if you want to REALLY take it over the top

This Chopped Thai Shrimp Salad is loaded with veggies and tossed with a homemade garlic lime herb dressing. Crunchy and delicious!

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

Salad Udang Thailand Cincang dengan Saus Bawang Putih Jeruk Nipis

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

1/2 cup olive oil (or other oil)
1/4 cup white wine vinegar
juice of two limes (lemons also work)
2 tablespoons water
1 tablespoon honey
2 cloves garlic
1 serrano pepper, keeping the ribs and seeds if you like spicy
1 cup packed fresh herbs (mint, cilantro, green onions, parsley)
1/2 teaspoon salt
oil for the pan
3 cloves garlic, minced
1 serrano pepper, minced
1 lb . shrimp
4 cups spinach or other greens
4 large carrots, peeled
2 cups edamame, shelled and cooked
3/4 cup cashews
fresh wonton wrappers + oil for frying if you want to REALLY take it over the top

Steps

Dressing: Pulse all the ingredients except the herbs together in a food processor or blender. Add the herbs and pulse until they are just green specks (not green puree) in the dressing. Add salt, taste, and adjust. Set aside.
Shrimp: Heat a little bit of oil in a large skillet over medium low heat. Toss in the garlic and the serrano pepper and stir-fry for 1 minute or until fragrant, being careful not to burn or brown the garlic. Add the shrimp, sprinkle with a little salt, and turn up the heat a little bit – enough to cook the shrimp but not so much that you burn the garlic. Saute for a few minutes – when the shrimp is no longer translucent, remove from the pan and set aside until cool enough to handle. Roughly chop the shrimp.
Veggies: Chop the veggies very finely – I do this by just running each ingredient (cashews first, then edamame, carrots last) through the food processor a bit. It gets everything to have that nice “chopped salad” texture without taking a ton of time.
Serve: Toss the chopped veggies, chopped shrimp, greens, and dressing together. Top with wonton strips if you have them (see notes).