Thai Inspired Shrimp Salad

This vibrant Thai-inspired shrimp salad combines fresh herbs, crunchy vegetables, and succulent shrimp for a light yet satisfying meal that brings the bold flavors of Southeast Asia to your table. The zingy lime dressing ties everything together with the perfect balance of sweet, tangy, and spicy notes.

I first created this recipe during a hot summer when I was craving something light but filling. Now it has become our go to dinner on busy weeknights when we want something healthy that still feels like a treat.

Ingredients

• High quality extra virgin olive oil or sesame seed oil: Provides the rich base for our dressing and carries all the wonderful flavors
• White wine vinegar or apple cider vinegar: Adds brightness and tang that balances the richness
• Fresh lime juice: Brings authentic Thai flavor and essential acidity
• Raw honey: Adds natural sweetness to balance the heat and acid
• Fresh garlic cloves: Provide aromatic depth that permeates the entire dish
• Serrano pepper: Gives that signature Thai heat that wakes up your taste buds
• Fresh herbs like mint, basil, cilantro, green onions, or parsley: Infuse the dressing with complex aromatics
• Sea salt: Enhances all flavors and brings everything together
• Olive oil or avocado oil: For quickly cooking the shrimp without overwhelming flavor
• Fresh garlic cloves: Create an aromatic base for the shrimp
• Serrano pepper: Adds consistent heat throughout the dish
• Raw shrimp: Provides lean protein and takes on flavors beautifully
• Green cabbage: Adds essential crunch and holds up well to the dressing
• Baby spinach or other greens: Incorporate nutritional value and beautiful color
• Large carrots: Provide sweetness, color, and additional crunch
• Edamame: Brings protein, fiber, and a pop of bright green color
• Cashews: Add richness, satisfying crunch, and healthy fats
• Sesame seeds: Offer a nutty finish and visual appeal

Step-by-Step Instructions

Prepare the dressing:

Add all dressing ingredients to your blender or food processor. The combination of olive oil, vinegar, lime juice, honey, garlic, serrano, and fresh herbs creates a vibrant emulsion. Pulse until well combined but still maintaining some texture from the herbs. Refrigerate while you prepare the rest of the salad to allow flavors to meld.

Cook the aromatic base:

Heat the tablespoon of oil in a skillet over medium high heat until it shimmers but does not smoke. This temperature is crucial for properly sautéing the aromatics without burning them. Add minced garlic and serrano pepper, stirring constantly to prevent scorching. Cook for exactly one minute until intensely fragrant but not browned.

Cook the shrimp:

Immediately add the raw shrimp to the hot aromatic oil. Season with a generous pinch of sea salt which helps draw out moisture and flavor. Cook, stirring frequently until the shrimp turn from translucent grey to opaque pink with slight curling about 2 minutes on the first side and 1 minute after turning. Be vigilant as overcooked shrimp become rubbery.

Prepare the shrimp for salad:

Remove the cooked shrimp from heat and transfer to a cutting board. Roughly chop them into bite sized pieces that will distribute evenly throughout the salad allowing for balanced flavor in every bite.

Assemble the base salad:

In a large salad bowl combine the thinly sliced green cabbage, chopped spinach, grated carrots, and cooked edamame. The variety of textures creates interest while the colors make for a visually appealing presentation.

Finish the salad:

Add the chopped shrimp to the vegetable mixture, distributing evenly. Pour the prepared dressing over the entire salad starting with about two thirds and adding more to taste. Add the chopped cashews and toss gently but thoroughly until all ingredients are well coated with dressing.

Final touches:

Sprinkle sesame seeds over the dressed salad for a beautiful finishing touch and subtle nutty flavor. For best results refrigerate the assembled salad for 15 minutes before serving to allow the flavors to meld and the vegetables to slightly soften in the dressing.

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The serrano peppers really make this dish special in my opinion. When my sister first tried this salad she was skeptical about the level of spice but ended up loving how the heat is balanced by the honey and lime in the dressing. Now whenever she visits this is the first meal she requests.

Storage Tips

This salad maintains its crunch and flavor for up to three days in the refrigerator making it ideal for meal prepping. Store in airtight containers with a small space at the top to prevent sogginess. If preparing ahead consider keeping the dressing separate until shortly before serving to maintain optimal texture especially if you prefer your vegetables very crisp.

Creative Variations

Feel free to customize this salad based on seasonal availability and personal preferences. Try swapping the shrimp for grilled chicken or tofu for a different protein option. For a lower carb version replace edamame with diced cucumber. Add sliced mango for a tropical twist that pairs beautifully with the lime dressing. Experiment with different nuts like peanuts or almonds instead of cashews for varied texture and flavor profiles.

Serving Suggestions

Serve this vibrant salad as a complete meal or alongside coconut rice for a more substantial dinner. For entertaining present it on a large platter with extra lime wedges and herbs for garnish. This recipe also works beautifully served in lettuce cups for an elegant appetizer option. Consider offering additional sriracha or chili oil on the side for guests who enjoy extra heat.

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Serve immediately for the freshest flavors or refrigerate for elevated taste. A true crowd-pleaser!

Frequently Asked Questions

→ Can I make this Thai-inspired shrimp salad ahead of time?

Yes, you can prepare components ahead, but assemble just before serving for best results. Make the dressing and store separately, prep vegetables, and cook shrimp up to 24 hours in advance. Combine everything 15-30 minutes before serving to maintain optimal texture and flavor while allowing the dressing to infuse.

→ What herbs work best in the dressing?

Traditional Thai flavors come from cilantro, mint, and basil (particularly Thai basil if available). For authentic taste, use these three as your primary herbs. Green onions add depth, while parsley works as a milder alternative to cilantro for those who prefer it. The recipe's flexibility allows you to adjust proportions based on your preference.

→ How can I adjust the spice level?

Control the heat by adjusting the serrano pepper. For milder flavor, remove all seeds and white membrane or substitute with a quarter of a jalapeño. For medium heat, use half a seeded serrano. Spice lovers can include seeds or add more pepper. You can also serve with sriracha on the side for customizable heat.

→ What can I substitute for edamame?

Great alternatives include green peas, steamed sugar snap peas, diced cucumber, avocado chunks, or chickpeas. Each provides different texture and nutritional benefits while maintaining the salad's fresh character. For additional protein similar to edamame, consider chickpeas or black beans.

→ Is there a vegetarian adaptation for this salad?

Absolutely! Replace shrimp with pan-fried tofu or tempeh cubes marinated in soy sauce and lime juice. You could also use grilled portobello mushrooms sliced into strips. Keep the dressing and other ingredients the same for a delicious vegetarian version with similar textural elements.

→ What's the best way to thinly slice cabbage for this salad?

For restaurant-quality thin slices, use a sharp chef's knife or mandoline slicer with proper safety guard. Remove the core first, then slice the cabbage half into thin ribbons. For convenience, pre-shredded cabbage works well too. The thinner the slices, the better they'll absorb the dressing and provide that satisfying crunch.