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Thai Shrimp Salad

 Thai Shrimp Salad
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
4 ServingsPrep: 25 min. Grill: 10 min.


  • 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


  • 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.

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Thai Shrimp Salad (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.