Thai Shrimp Salad

This easy Thai Shrimp Salad comes together in less than 15 minutes making it a great option for a weeknight meal. It’s light, refreshing, and oh so tasty!

Do you love Thai food? Then you’ll love the flavors in this salad! This definitely isn’t a traditional Thai dish, but it’s inspired by all those yummy flavors. It’s so easy to make too! You could always cheat a little and buy the precooked shrimp and toss it in the vinaigrette to make it even faster, but I do prefer freshly cooked shrimp myself.

I always get questions about why I leave the tails on my shrimp. It’s quite simple: it’s prettier! If I took the tails off I’d get all sorts of questions about “what those circles are” because let’s face it, shrimp are ugly without their tales. Now, that being said, if you aren’t vain about your food, remove them! It definitely makes any shrimp dish much easier to eat. Food photographers, tv foodies, and restaurants will continue to leave tails on for aesthetic purposes, but you don’t have to fall into the same trap.

Watch the video below where I walk you through the entire recipe and give you tips and tricks along the way. This is actually my 253rd video on YouTube. That makes me exhausted just thinking about it, but it’s true, I have 253 cooking videos on YouTube and counting. You should check them out and subscribe to my channel!

Thai Shrimp Salad

Thai Shrimp Salad

Water chestnuts, almonds and an Asian greens blend are tossed in a chili lime vinaigrette and topped with juicy shrimp, wonton strips, peanut sauce and fresh cilantro.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Print Pin Rate

Servings: 4 Servings

Ingredients

Shrimp

• 2 tablespoons butter
• 1 pound jumbo shrimp peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Chili Lime Vinaigrette

• 1/4 cup lime juice
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 tablespoons olive oil
• 2 cloves crushed garlic
• 1/2 teaspoon crushed red pepper flakes

Salad

• 4 cups mixed Asian greens
• 2 cups roughly chopped fresh cilantro
• 1/2 cup sliced almonds
• 1/2 cup sliced water chestnuts
• 1/2 cup wonton strips
• 1/3 cup peanut sauce

US Customary - Metric

Instructions

• Melt 2 tablespoons of butter in a large heavy skillet over high heat. Add in the shrimp and season with salt and pepper. Stir, cooking until the shrimp turns pink which should take about 3 minutes. Remove from heat and set aside.
• In a small mixing bowl, make your vinaigrette by combining all ingredients in the bowl and whisking together.
• Pour half of the vinaigrette over the shrimp and toss the shrimp to coat.
• Place the Asian greens and cilantro into a large salad bowl. Add in shrimp, cilantro, almonds, and water chestnuts. Add wonton strips just before serving.
• Drizzle over remaining vinaigrette as well as the peanut sauce. Serve immediately.

Notes

This salad is best served immediately and does not keep well in the fridge, especially once dressed.

Nutrition

Calories: 534kcal | Carbohydrates: 50g | Protein: 35g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 290mg | Sodium: 2388mg | Potassium: 342mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1.5% | Vitamin C: 12.1% | Calcium: 24.3% | Iron: 30.8%

Course: Salad

Cuisine: Thai

Keyword: Thai Shrimp Salad