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Thai Shrimp Salad for 2

 Thai Shrimp Salad for 2
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
2 ServingsPrep: 25 min. Grill: 10 min.


  • 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


  • 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

2 of 2

Thai Shrimp Salad for 2 (continued)

Directions (continued)

  • and serve immediately.
  • Yield: 2 servings.
Nutritional Facts: 1 cup shrimp mixture with 1 cup lettuce equals 212 calories, 9 g fat (1 g saturated fat), 138 mg cholesterol, 614 mg sodium, 11 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.