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This colorful Thai-style shrimp salad mixes crunchy veggies, aromatic herbs, and juicy shrimp to create a light but filling dish that brings Southeast Asian zest to your dinner table. The tangy lime dressing pulls everything together with just the right mix of sweet, sour, and spicy flavors.
I came up with this dish during a scorching summer when I needed something cool but still filling. These days it's what we turn to whenever we're short on time but don't want to skip out on eating something nutritious that feels special.
Ingredients
- Sesame seed oil or high quality extra virgin olive oil: Forms the flavorful foundation of our dressing and helps blend all the tastes
- Apple cider vinegar or white wine vinegar: Creates a zingy kick that cuts through richness
- Fresh lime juice: Delivers that key Thai tang and needed acidity
- Raw honey: Balances spiciness and acidity with gentle sweetness
- Fresh garlic cloves: Add punchy flavor that spreads throughout the salad
- Serrano pepper: Brings that classic Thai spice that livens up your palate
- Green onions, parsley, cilantro, mint, basil, or other fresh herbs: Add layers of garden-fresh aromas
- Sea salt: Lifts all the flavors and ties everything together
- Avocado oil or olive oil: For quickly sautéing shrimp with minimal flavor interference
- Fresh garlic cloves: Build a tasty foundation for cooking the shrimp
- Serrano pepper: Keeps the heat running through the whole dish
- Raw shrimp: Offers light protein that soaks up flavors wonderfully
- Green cabbage: Gives necessary crunch and stands up to dressing without wilting
- Baby spinach or other greens: Add nutrients and lovely color contrast
- Large carrots: Bring natural sweetness, bright color, and extra crunch
- Edamame: Adds protein, fiber, and pops of bright green
- Cashews: Supply good fats, satisfying bite, and creamy richness
- Sesame seeds: Top it off with nutty flavor and pretty speckles
Step-by-Step Instructions
- Prepare the dressing:
- Throw all your dressing stuff into a blender or food processor. The mix of oil, vinegar, lime, honey, garlic, serrano and fresh herbs makes a bright flavor blend. Give it a few pulses till it's mixed but still has tiny herb bits showing. Stick it in the fridge while you work on the rest so the flavors can get friendly.
- Cook the aromatic base:
- Get your tablespoon of oil hot in a pan over medium high heat until it looks shiny but isn't smoking. Getting this temp right matters for cooking the flavoring ingredients without burning them. Toss in your minced garlic and serrano, and keep stirring so they don't stick. Cook just one minute until they smell amazing but haven't turned brown.
- Cook the shrimp:
- Now dump your raw shrimp right into that fragrant oil. Sprinkle with a good pinch of sea salt to help bring out the juices and flavor. Keep them moving in the pan until they change from see-through gray to solid pink with a slight curl, about 2 minutes on one side and another minute after flipping. Watch them carefully since overcooked shrimp get tough and chewy.
- Prepare the shrimp for salad:
- Take your cooked shrimp off the heat and move them to a cutting board. Chop them roughly into small bite-sized chunks that'll spread evenly throughout your salad so every forkful gets some.
- Assemble the base salad:
- Grab a big salad bowl and mix your thinly sliced cabbage, chopped spinach, grated carrots, and cooked edamame. All these different textures make eating fun while the mix of colors makes it look pretty enough for company.
- Finish the salad:
- Scatter your chopped shrimp across the veggie mix, making sure they're spread out. Pour about two-thirds of your dressing over everything to start, adding more if needed. Toss in the chopped cashews and mix everything gently but well until all the ingredients get coated with dressing.
- Final touches:
- Sprinkle sesame seeds over the top for a pretty finish and subtle nutty taste. For best results, let the whole thing chill in the fridge for about 15 minutes before serving so the flavors can blend and the veggies soften just slightly in the dressing.
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The serrano peppers really make this dish pop in my opinion. My sister wasn't sure about how spicy it might be when she first tried it, but she fell in love with how the honey and lime in the dressing balanced out the heat. Now this salad is the first thing she asks for whenever she comes to visit.
Storage Tips
This salad stays crisp and tasty for up to three days in the fridge, which makes it perfect for planning meals ahead. Keep it in containers that seal tight but leave a bit of room at the top to keep everything from getting soggy. If you're making it ahead of time, think about keeping the dressing separate until you're almost ready to eat, especially if you like your veggies really crunchy.
Creative Variations
Don't be afraid to switch things up based on what's in season or what you like best. Try using grilled chicken or tofu instead of shrimp if you want a different protein. For fewer carbs, swap the edamame for diced cucumber. Add some sliced mango for a sweet tropical twist that works really well with the lime dressing. Play around with different nuts too - peanuts or almonds work great instead of cashews for changing up the crunch and flavor.
Serving Suggestions
Enjoy this bright salad as a standalone meal or pair it with coconut rice for a heartier dinner option. When you've got friends over, serve it on a big platter with extra lime wedges and herbs for people to add as they like. You can also spoon it into lettuce cups for a fancy finger food at parties. Think about putting some sriracha or chili oil on the table for friends who love extra heat in their food.
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Eat it right away for the freshest taste or chill it for even better flavor. Everyone who tries it asks for seconds!
Frequently Asked Questions
- → Can I prepare components early for this salad?
Yes, you can prep ahead for convenience. Whip up the dressing and store it in the fridge, slice the veggies, and cook the shrimp the day before. Just combine everything about 15-30 minutes before eating to keep the flavors fresh while letting the dressing soak through a little.
- → What’s the best herb mix for the dressing?
Cilantro, mint, and basil (especially Thai basil if you can get it) are key. For a lighter alternative to cilantro, parsley works well. Green onions also make a nice addition to boost flavor. You can adjust these to fit your taste while keeping that classic Thai touch.
- → How can I turn down or amp up the heat?
Tone down the spice by removing the seeds and white membranes from the serrano pepper, or swap it for a piece of jalapeño. If you’re into heat, keep the seeds or add more pepper. Want adjustable spice? Offer some sriracha on the side!
- → What can I swap for edamame?
If you’re out of edamame, green peas, sugar snap peas, diced cucumber, chickpeas, or ripe avocado are all great substitutes. Chickpeas or black beans work best for adding extra protein while still keeping that refreshing vibe.
- → How can I make this vegetarian?
It’s easy! Skip the shrimp and try cubes of tofu or tempeh pan-fried in soy sauce and lime juice. Grilled portobello mushroom slices are another tasty option. The rest of the salad stays the same for a meat-free version with great textures.
- → Any tips for slicing cabbage thinly?
A sharp knife or a mandoline works wonders for thin slices. Cut out the core first, then slice the cabbage into nice, thin strips. Got no time? Grab some pre-shredded cabbage from the store to keep it easy. The thinner the pieces, the more flavor the dressing adds to every bite.