Thai Shrimp Salad for 2 Recipe

Thai Shrimp Salad for 2 Recipe
Thai Shrimp Salad for 2 Recipe photo by Taste of Home
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Thai Shrimp Salad for 2 Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.

Ingredients

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

Directions

In a large bowl, combine the first seven ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto two 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 or broil 4 in. from the heat for 2-4 minutes on each side or until shrimp turn pink.
Stir reserved dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce among two salad plates; top with shrimp mixture and serve immediately. Yield: 2 servings.
Originally published as Thai Shrimp Salad for 2 in Healthy Cooking

Nutritional Facts

1 each: 212 calories, 9g fat (1g saturated fat), 138mg cholesterol, 614mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons sesame seeds, toasted
  • 1-1/2 teaspoons minced fresh mint
  • 1-1/2 teaspoons minced fresh cilantro
  • Dash crushed red pepper flakes
  • 1/2 pound uncooked large shrimp, peeled and deveined
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 large sweet onion, sliced
  • 1/2 medium cucumber, peeled and sliced
  • 2 cups torn leaf lettuce
  1. In a large bowl, combine the first seven ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto two metal or soaked wooden skewers.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 2-4 minutes on each side or until shrimp turn pink.
  3. Stir reserved dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce among two salad plates; top with shrimp mixture and serve immediately. Yield: 2 servings.
Originally published as Thai Shrimp Salad for 2 in Healthy Cooking

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