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!
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5 from 1 vote

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
Course: Salad
Cuisine: Thai
Keyword: Thai Shrimp Salad
Servings: 4 Servings
Calories: 534kcal

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

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.

Video

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%