THAI SHRIMP SALAD
A Thai-inspired shrimp salad has got to be one of the most refreshing and satisfying meals out there. When you order it in a restaurant, the dressing tends to be loaded with sugar, so I made this Paleo-friendly version for when I’m hit with a Thai craving (a fairly frequent occurrence for me!), but don’t want to indulge in hidden sugars. SERVES 4
PREP TIME: 10 minutes
COOK TIME: None
2 garlic cloves, minced
2 or 3 scallions, chopped
¼ cup freshly squeezed lime juice (3 or 4 limes)
2 tablespoons fish sauce
¼ teaspoon chili powder
Salt
Freshly ground black pepper
2 cups chopped romaine lettuce
1½ pounds cooked, chilled shrimp, peeled and deveined
½ red onion, thinly sliced
¼ cup cherry tomatoes, chopped
1 large cucumber, julienned
5 to 10 fresh mint leaves, chopped
1 small bunch fresh cilantro, chopped
- In a small bowl, mix the garlic, scallions, lime juice, fish sauce, and chili powder, and season with salt and pepper.
- In a large bowl, layer the chopped romaine and shrimp. Add the onion, tomatoes, and cucumber. Pour the dressing over the salad, and toss well. Top with the mint and cilantro, and serve immediately.
VARIATION 1 SHRIMP SALAD WITH AVOCADO: Add some healthy fats to your salad by topping it with a diced avocado. Squeeze a lemon over it to prevent the avocado from browning.
VARIATION 2 THAI CRAB SALAD: Replace the shrimp with canned crab for a stronger flavor.
PREP TIP: Buy precooked frozen shrimp, and defrost them while you assemble the salad and dressing.
