Chopped Thai Shrimp Salad
Ingredients
Garlic Lime Dressing
-
½
cup
olive oil
-
¼
cup
white wine vinegar
-
2
units
limes (juiced)
-
2
tablespoons
water
-
1
tablespoon
honey
-
2
cloves
garlic
-
1
unit
serrano pepper
-
1
cup
packed fresh herbs (mint, cilantro, green onions, parsley)
-
½
teaspoon
salt
Salad
-
1
tablespoon
oil for the pan
-
3
cloves
garlic (minced)
-
1
unit
serrano pepper (minced)
-
1
lb
shrimp
-
4
cups
spinach or other greens
-
4
large
carrots (peeled)
-
2
cups
edamame (shelled and cooked)
-
¾
cup
cashews
-
fresh
units
wonton wrappers
-
oil
for frying
Instructions
- Prepare the dressing by blending all ingredients except the herbs in a food processor, then add herbs and pulse until just mixed.
- In a skillet, heat oil and sauté minced garlic and serrano pepper until fragrant, then add shrimp and cook until no longer translucent.
- Chop the cooked shrimp roughly and set aside.
- Finely chop the vegetables using a food processor for a quick and even texture.
- Combine the chopped vegetables, shrimp, greens, and dressing in a large bowl and toss well.
- Top with fried wonton strips if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
400mg
Cholesterol
150mg
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