Immerse yourself in the vibrant flavors of Southeast Asia with this Shrimp Thai-Inspired Salad, a refreshing and hearty dish that’s as pleasing to the eye as it is to the palate. This recipe skillfully combines the succulence of shrimp with the crispness of fresh vegetables, all tossed in a zesty and herbaceous dressing that’s guaranteed to awaken your taste buds. Whether you’re looking for a light lunch option or a satisfying dinner, this salad offers a nutritious and flavorful choice.
Ingredients
For the Dressing:
- 4 Tbsps high-quality extra virgin olive oil or sesame seed oil – for a smooth, rich base.
- 3 Tbsp white wine vinegar or apple cider vinegar – adds a bright acidity.
- Juice of two fresh limes – for a tangy citrus kick.
- 2 Tbsps raw honey – to sweeten naturally.
- 2 fresh cloves garlic – for a pungent depth of flavor.
- 1 serrano pepper, seeded – adds a mild heat.
- 1 cup packed fresh herbs of your choice (mint, basil, cilantro, green onions, parsley) – for freshness and a burst of flavor.
- 1/2 tsp sea salt – to enhance the overall taste.
For the Salad:
- 1 Tbsp olive oil or avocado oil – for cooking the shrimp.
- 3 cloves fresh garlic, minced – adds a robust flavor.
- 1 serrano pepper, minced – for a consistent spicy element throughout the dish.
- 1 lb raw shrimp, peeled and deveined – the star protein of the salad.
- 1 small green cabbage, very thinly sliced – for crunch and volume.
- 4 cups baby spinach or other greens, roughly chopped – adds color and nutrients.
- 3 large carrots, peeled and grated – for sweetness and texture.
- 1 cup edamame, shelled and cooked – provides a pop of color and a source of plant protein.
- 1/2 cup cashews, roughly chopped – for a nutty crunch.
- 1 Tbsp sesame seeds – for garnish and a hint of sesame flavor.
Instructions
- Prepare the Dressing: In a blender or food processor, combine the olive oil or sesame seed oil, vinegar, lime juice, raw honey, garlic cloves, serrano pepper, fresh herbs, and sea salt. Blend until smooth and emulsified. Taste and adjust seasoning as needed. Set aside.
- Cook the Shrimp: Heat 1 tablespoon of olive oil or avocado oil in a large skillet over medium-high heat. Add the minced garlic and serrano pepper, sautéing until fragrant, about 1 minute. Add the shrimp and cook until they turn pink and are cooked through, about 2-3 minutes per side. Remove from heat and set aside to cool slightly.
- Assemble the Salad: In a large serving bowl, combine the thinly sliced green cabbage, chopped baby spinach or greens, grated carrots, and cooked edamame. Toss to mix well.
- Add the Shrimp: Once the shrimp have cooled slightly, add them to the salad bowl.
- Dress the Salad: Drizzle the prepared dressing over the salad and shrimp. Toss gently until everything is well coated with the dressing.
- Garnish: Sprinkle the chopped cashews and sesame seeds over the top of the salad for added crunch and flavor.
- Serve: Enjoy this Shrimp Thai-Inspired Salad fresh, allowing the flavors to meld together for a few minutes before serving. This salad is best enjoyed immediately but can be refrigerated for a short period if needed.
This Shrimp Thai-Inspired Salad is not only a feast for the senses but also a testament to the simplicity of using fresh, quality ingredients. The combination of zesty dressing, tender shrimp, and crisp vegetables offers a delightful variety of textures and flavors that are sure to impress. Perfect for a healthy lunch, dinner, or even as a side dish, this salad is a delicious way to bring the tastes of Thailand to your table.
