- 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.
Originally published as Thai Shrimp Salad in Healthy Cooking April/May 2009, p25
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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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."