Ingredients
Scale
For the Salad:
- 1 pound (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced into rounds
- 1 red onion, thinly sliced
- 1 cup shredded carrots
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, roughly chopped
For the Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon honey or palm sugar
- 1–2 Thai red chilies, finely chopped (adjust to spice level)
- 2 garlic cloves, finely minced
Instructions
Step 1: Prepare the Shrimp
- Season the shrimp: In a small bowl, toss the peeled and deveined shrimp with olive oil, salt, and black pepper.
- Cook the shrimp: Heat a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside to cool slightly.
Step 2: Make the Dressing
- Combine dressing ingredients: In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, Thai chilies, and minced garlic. Adjust seasoning to taste, adding more lime juice for tanginess or honey for sweetness.
Step 3: Prepare the Vegetables
- Chop the vegetables: Slice the cherry tomatoes, cucumber, and red onion. Shred the carrots and chop the cilantro and mint leaves.
- Assemble the salad: In a large mixing bowl, combine the cooked shrimp, vegetables, and herbs. Toss gently to mix.
Step 4: Dress and Garnish
- Add the dressing: Drizzle the prepared dressing over the salad. Toss gently to ensure all ingredients are evenly coated.
- Garnish and serve: Sprinkle the salad with chopped roasted peanuts for added crunch. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 240
- Sugar: 4g
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g