Thai Shrimp Salad Recipe

Thai Shrimp Salad Recipe photo by Taste of Home

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Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint. Annette Traverso - San Rafael, California

This recipe is:

Healthy

Diabetic Friendly

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Thai Shrimp Salad Recipe

Prep: 25 min. Grill: 10 min.

Yield: 4 Servings

25 10 35

Ingredients

1/4 cup lime juice
2 tablespoons sesame oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame seeds, toasted
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
1/8 teaspoon crushed red pepper flakes
1 pound uncooked large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1 sweet onion, sliced
1 medium cucumber, peeled and sliced
4 cups torn leaf lettuce

Directions

In a large bowl, combine the first seven ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto four metal or soaked wooden skewers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 2-4 minutes on each side or until shrimp turn pink.
Stir the reserved dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce among four salad plates; top with shrimp mixture. Yield: 4 servings.

Cooking for 2: Thai Shrimp Salad for 2

Nutritional Facts 1 cup shrimp mixture with 1 cup lettuce equals 202 calories, 9 g fat (1 g saturated fat), 168 mg cholesterol, 661 mg sodium, 10 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

Originally published as Thai Shrimp Salad in Healthy Cooking April/May 2009, p25