Spicy Asian Shrimp Salad Recipe

Spicy Asian Shrimp Salad Recipe
Spicy Asian Shrimp Salad Recipe photo by Taste of Home
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Spicy Asian Shrimp Salad Recipe

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This flavorful main dish salad pairs well with a glass of Gallo® Family Vineyards White Zinfandel. The salad dressing also makes a wonderful marinade for grilled meats, poultry and fish.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 head leaf lettuce, torn
  • 1 pound cooked large shrimp, peeled and deveined
  • 1 cup canned bean sprouts
  • 1 medium carrot, shredded
  • 1/2 medium cucumber, thinly sliced
  • 12 fresh cilantro leaves
  • 12 fresh mint leaves
  • 1/2 cup dry roasted peanuts, chopped
  • DRESSING:
  • 3 tablespoons sugar
  • 1/3 cup warm water (110° to 115°)
  • 1/4 cup fish sauce
  • 2 tablespoons lime juice
  • 1 teaspoon hot chili oil
  • 1 garlic clove, minced

Directions

Place the lettuce in a large serving platter. Arrange the shrimp, bean sprouts, carrot, cucumber, cilantro and mint leaves on top.
In a small bowl, combine dressing ingredients; stir until sugar is dissolved. Drizzle over salad. Sprinkle with peanuts. Yield: 6 servings.
Originally published as Spicy Asian Shrimp Salad in Taste of Home Cooking School Collection Spring 2009, p45

  • 1 head leaf lettuce, torn
  • 1 pound cooked large shrimp, peeled and deveined
  • 1 cup canned bean sprouts
  • 1 medium carrot, shredded
  • 1/2 medium cucumber, thinly sliced
  • 12 fresh cilantro leaves
  • 12 fresh mint leaves
  • 1/2 cup dry roasted peanuts, chopped
  • DRESSING:
  • 3 tablespoons sugar
  • 1/3 cup warm water (110° to 115°)
  • 1/4 cup fish sauce
  • 2 tablespoons lime juice
  • 1 teaspoon hot chili oil
  • 1 garlic clove, minced
  1. Place the lettuce in a large serving platter. Arrange the shrimp, bean sprouts, carrot, cucumber, cilantro and mint leaves on top.
  2. In a small bowl, combine dressing ingredients; stir until sugar is dissolved. Drizzle over salad. Sprinkle with peanuts. Yield: 6 servings.
Originally published as Spicy Asian Shrimp Salad in Taste of Home Cooking School Collection Spring 2009, p45

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