Thai Shrimp Salad Recipe

4 1 1
Thai Shrimp Salad Recipe
Thai Shrimp Salad Recipe photo by Taste of Home
Publisher Photo

Thai Shrimp Salad Recipe

Read Reviews
4 1 1
Publisher Photo
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:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.

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

Nutritional Facts

1 each: 202 calories, 9g fat (1g saturated fat), 168mg cholesterol, 661mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Thai Shrimp Salad in Healthy Cooking April/May 2009, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forThai Shrimp Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
scarlet286 User ID: 1078473 94541
Reviewed Mar. 31, 2009

"This was okay fresh; I didn't prefer the way the leftovers tasted. It's something different and refreshing every once in a while."

Loading Image