Thaistyletomatoandshrimpsalad Recipes

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EASY THAI SHRIMP SALAD



Easy Thai Shrimp Salad image

This easy Thai Shrimp Salad comes together in less than 15 minutes making it a great option for a weeknight meal. It's light, refreshing, and oh so tasty with that amazing chili-lime vinaigrette!

Provided by Rachel Farnsworth

Categories     Salad

Time 15m

Number Of Ingredients 16

2 tablespoons butter
1 pound jumbo shrimp (peeled and deveined)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup lime juice
3 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons olive oil
2 cloves crushed garlic
1/2 teaspoon crushed red pepper flakes
4 cups mixed salad greens
2 cups roughly chopped fresh cilantro
1/2 cup sliced almonds
1/2 cup sliced water chestnuts
1/2 cup wonton strips
1/3 cup peanut sauce

Steps:

  • Melt 2 tablespoons of butter in a large heavy skillet over high heat. Add in the shrimp and season with salt and pepper. Stir, cooking until the shrimp turns pink which should take about 3 minutes. Remove from heat and set aside.
  • In a small mixing bowl, make your vinaigrette by combining all ingredients in the bowl and whisking together.
  • Pour half of the vinaigrette over the shrimp and toss the shrimp to coat.
  • Place the Asian greens and cilantro into a large salad bowl. Add in shrimp, cilantro, almonds, and water chestnuts. Add wonton strips just before serving.
  • Drizzle over remaining vinaigrette as well as the peanut sauce. Serve immediately.

Nutrition Facts : Calories 534 kcal, Carbohydrate 50 g, Protein 35 g, Fat 21 g, SaturatedFat 2 g, Cholesterol 290 mg, Sodium 2388 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

THAI-STYLE TOMATO AND SHRIMP SALAD



Thai-Style Tomato and Shrimp Salad image

Categories     Salad     Shellfish     Tomato     Lime     Basil     Shrimp     Bell Pepper     Hot Pepper     Summer     Lemongrass     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1 lb large shrimp in shell (21 to 25 per lb), peeled
2 limes
3 small fresh lemongrass stalks, 1 or 2 outer leaves discarded *
2 tablespoons fresh lime juice
1/4 cup finely chopped red bell pepper
3 scallions, sliced crosswise 1/4 inch thick
2 (3-inch) fresh green chiles such as Thai or serrano, minced (including seeds)
3 to 4 teaspoons Asian fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 lb beefsteak tomatoes, cut into 1-inch wedges
3/4 lb cucumbers, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh Thai anise basil leaves
1/2 cup loosely packed fresh Thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves

Steps:

  • Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
  • Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
  • Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.
  • *Available at Asian markets and some supermarkets.

THAI-STYLE TOMATO AND SHRIMP SALAD



Thai-Style Tomato and Shrimp Salad image

Wonderful summer salad from 2003 Gourmet. This has been a favorite of mine for a long time! COOKS NOTES:If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores). Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Asia - Thai.

Provided by kiwidutch

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb large shrimp, in shell peeled (21 to 25 per lb)
2 limes
3 small fresh lemongrass, stalks
2 tablespoons fresh lime juice
1/4 cup finely chopped red bell pepper
3 scallions, sliced crosswise 1/4 inch thick
2 fresh green chilies, 3 inch, such as thai minced (including seeds) or 2 serrano peppers, minced (including seeds)
3 -4 teaspoons asian fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 lbs beefsteak tomatoes, cut into 1-inch wedges
3/4 lb cucumber, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh thai anise basil leaves
1/2 cup loosely packed fresh thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves

Steps:

  • Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
  • Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup.
  • Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
  • Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.

Nutrition Facts : Calories 183.8, Fat 2.1, SaturatedFat 0.3, Cholesterol 143.2, Sodium 1306.7, Carbohydrate 25.2, Fiber 6, Sugar 13.6, Protein 20.1

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