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Thai Shrimp Salad topped with shrimp, crispy wonton strips, water chestnuts, slivered almonds, cilantro, and leafy greens in a white bowl
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5 from 2 votes

Easy 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 with that amazing chili-lime vinaigrette!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Thai
Keyword: Thai Shrimp Salad
Servings: 4 Servings
Calories: 534kcal



  • 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


  • 4 cups mixed salad 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


  • 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.



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


Calories: 534kcal | Carbohydrates: 50g | Protein: 35g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 290mg | Sodium: 2388mg | Potassium: 342mg | Fiber: 4g | Sugar: 8g | Vitamin A: 75IU | Vitamin C: 10mg | Calcium: 243mg | Iron: 5.5mg