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Spicy Thai Shrimp Salad
This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.
Ingredients
For Spicy Cashew Dressing:
- 1 tablespoon olive oil
- 3 tablespoons lime juice
- ¼ cup whole roasted (salted cashews)
- ¼ teaspoon red pepper flakes
- 2 teaspoons honey
- 1 2-inch piece fresh ginger, roughly chopped
- 1 tablespoon unseasoned rice vinegar
- ¼ cup cilantro
- 1 clove garlic (roughly chopped)
- ¼ cup roughly chopped white onion
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper (to taste)
For Shrimp:
- ½ pound large peeled (deveined tail-off shrimp)
- 1 teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1/8 teaspoon turmeric
- 1/8 teaspoon chili powder
- Freshly ground black pepper (to taste)
- 1 teaspoon toasted sesame oil
For Salad:
- 1 cup shredded purple cabbage
- 1 ½ cups packed baby arugula
- 1 ½ cups packed chopped romaine lettuce
- 1 small corn cob (kernels removed)
- ½ medium cucumber (peeled, seeded and diced)
- ½ cup shredded carrots
- 2 tablespoons chopped basil
- 2 tablespoons chopped cilantro
- Lime wedges (for serving)
Instructions
For dressing:
- In a small blender or food processor, combine dressing ingredients.
- Refrigerate and set aside until ready to use.
For shrimp:
- Pat shrimp dry with a paper towel.
- In a medium bowl, combine all spices from garlic powder to pepper.
- Add the shrimp and sesame oil and toss gently to evenly coat.
- Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
- Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.
For salad:
- In a large bowl, toss together the cabbage, arugula and romaine. Transfer mixture to 2 salad bowls or plates.
- Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
- Evenly drizzle the dressing over both salads and serve with lime wedges.
Nutrition
Serving: 1salad, Calories: 420kcal, Carbohydrates: 38g, Protein: 28g, Fat: 19.5g, Saturated Fat: 3g, Cholesterol: 135mg, Sodium: 864mg, Fiber: 6g, Sugar: 14g
- WW Points: 8