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  1. Spicy Thai Shrimp Salad

Spicy Thai Shrimp Salad

Liven up your lunch or dinner with the bright, spicy flavors of Thailand! This recipe calls for fish sauce, without which Thai cooking would lose much of its distinctive flavor. If you can't find fish sauce (or don't like it), you can substitute Japanese-style rice wine vinegar or mirin, which has added sugar and salt. If you use mirin, cut the honey/sugar ingredient by half, to one tsp. Daikon and jicama are white, crunchy, crisp root vegetables from the East Asian and Latin American traditions. Either one will add complementary color and texture to this easy, tasty, filling salad. Recipe from Eating Well magazine, August 2008.

Spicy Thai Shrimp Salad

Prep Time: 15 minutes | Total Time: 15 minutes
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Ingredients

  • 1 pound Vital Choice wild Oregon Pink Shrimp
  • 3 tablespoons lime juice
  • 4 teaspoons low-sodium fish sauce (e.g., Thai Kitchen brand)
  • 1 tablespoon Vital Choice organic extra virgin olive oil
  • 2 teaspoons honey or light brown sugar
  • 1/4 to 1/2 teaspoon organic cayenne pepper, to taste (optional)
  • 1/4 teaspoon organic turmeric (optional)
  • 1 cup thinly sliced red, yellow or orange bell pepper (can substitute thinly sliced zucchini)
  • 3/4 cup thinly sliced daikon or jicama
  • 1/4 cup mixed chopped fresh basil, cilantro or mint

Instructions

  1. Whisk the lime juice, fish sauce, oil, honey or brown sugar and cayenne pepper toghether in a large bowl.
  2. Add the shrimp, bell pepper, cucumber and fresh herbs; toss to coat.
  3. Serve on a bed of Boston or red/green leaf lettuce. Enjoy!
Serves: Serves 4