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Shrimp Thai-Inspired Salad

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This Shrimp Thai-Inspired Salad is a refreshing and nourishing dish featuring tender shrimp, crisp vegetables, fresh herbs, and a zesty homemade dressing. It’s light, bold in flavor, and quick to make.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Thai-Inspired
  • Diet: Gluten Free

Ingredients

  • 4 tablespoons extra virgin olive oil or sesame seed oil (for dressing)
  • 3 tablespoons white wine vinegar or apple cider vinegar
  • Juice of 2 fresh limes
  • 2 tablespoons raw honey
  • 2 fresh garlic cloves (for dressing)
  • 1 serrano pepper, seeded
  • 1 cup packed fresh herbs (mint, basil, cilantro, green onions, parsley, or a mix)
  • 1/2 teaspoon sea salt (for dressing)
  • 1 tablespoon olive oil or avocado oil (for cooking shrimp)
  • 3 fresh garlic cloves, minced
  • 1 serrano pepper, minced
  • 1 pound raw shrimp, peeled and deveined
  • 1 small green cabbage, very thinly sliced
  • 4 cups baby spinach or mixed greens, roughly chopped
  • 3 large carrots, peeled and grated
  • 1 cup edamame, shelled and cooked
  • 1/2 cup cashews, roughly chopped
  • 1 tablespoon sesame seeds

Instructions

  1. In a blender or food processor, combine all dressing ingredients and pulse until smooth. Refrigerate until ready to use.
  2. Heat oil in a skillet over medium-high heat. Add minced garlic and serrano pepper, and stir-fry for 1 minute until fragrant.
  3. Add shrimp and a pinch of sea salt. Cook for about 3 minutes, stirring occasionally, until shrimp are opaque and cooked through.
  4. Remove shrimp from heat and roughly chop.
  5. In a large salad bowl, combine sliced cabbage, spinach, carrots, and edamame.
  6. Add cooked shrimp and chopped cashews to the salad.
  7. Drizzle with dressing and toss until evenly coated.
  8. Sprinkle with sesame seeds and refrigerate for 15 minutes before serving for best flavor.

Notes

  • Use thawed and patted-dry frozen shrimp if fresh isn’t available.
  • Adjust the amount of serrano pepper to control spice level.
  • Dressing can be made up to 2 days in advance and stored in the fridge.
  • Store the dressing separately if making ahead to prevent sogginess.

Nutrition

Find it online: https://savorymomskitchen.com/shrimp-thai-inspired-salad/