Spicy Thai Shrimp Salad

Name: Spicy Thai Shrimp Salad
Total time: 25 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon olive oil; 3 tablespoons lime juice; ¼ cup whole roasted (salted cashews); ¼ teaspoon red pepper flakes; 2 teaspoons honey; 1 2 -inch piece fresh ginger, roughly chopped; 1 tablespoon unseasoned rice vinegar; ¼ cup cilantro; 1 clove garlic (roughly chopped); ¼ cup roughly chopped white onion; ½ teaspoon garlic powder; ½ teaspoon kosher salt; Freshly ground black pepper (to taste); ½ pound large peeled (deveined tail-off shrimp); 1 teaspoon garlic powder; ¼ teaspoon ground ginger; ¼ teaspoon kosher salt; 1/8 teaspoon turmeric; 1/8 teaspoon chili powder; Freshly ground black pepper (to taste); 1 teaspoon toasted sesame oil; 1 cup shredded purple cabbage; 1 ½ cups packed baby arugula; 1 ½ cups packed chopped romaine lettuce; 1 small corn cob (kernels removed); ½ medium cucumber (peeled, seeded and diced); ½ cup shredded carrots; 2 tablespoons chopped basil; 2 tablespoons chopped cilantro; Lime wedges (for serving)

This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.

⏱️ 25 min 🔪 Prep: 20 min 🔥 Cook: 5 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

2 servings

1 tablespoon olive oil
3 tablespoons lime juice
¼ cup whole roasted (salted cashews)
¼ teaspoon red pepper flakes
2 teaspoons honey
1 2 -inch piece fresh ginger, roughly chopped
1 tablespoon unseasoned rice vinegar
¼ cup cilantro
1 clove garlic (roughly chopped)
¼ cup roughly chopped white onion
½ teaspoon garlic powder
½ teaspoon kosher salt
Freshly ground black pepper (to taste)
½ pound large peeled (deveined tail-off shrimp)
1 teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon kosher salt
1/8 teaspoon turmeric
1/8 teaspoon chili powder
Freshly ground black pepper (to taste)
1 teaspoon toasted sesame oil
1 cup shredded purple cabbage
1 ½ cups packed baby arugula
1 ½ cups packed chopped romaine lettuce
1 small corn cob (kernels removed)
½ medium cucumber (peeled, seeded and diced)
½ cup shredded carrots
2 tablespoons chopped basil
2 tablespoons chopped cilantro
Lime wedges (for serving)

Steps

In a small blender or food processor, combine dressing ingredients.
Refrigerate and set aside until ready to use.
Pat shrimp dry with a paper towel.
In a medium bowl, combine all spices from garlic powder to pepper.
Add the shrimp and sesame oil and toss gently to evenly coat.
Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.
In a large bowl, toss together the cabbage, arugula and romaine. Transfer mixture to 2 salad bowls or plates.
Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
Evenly drizzle the dressing over both salads and serve with lime wedges.