Thai-Inspired Shrimp Salad

By • June 1, 2014 0 Comments

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Author Notes: This is one of those recipes that is filling and refreshing at the same time - a recipe that just works. To make this a little more accessible, lime zest and lemon zest are used to mimic the kaffir lime leaves and lemongrass flavors that are commonly found in Thai cuisine. Great for a picnic, great for a party, and something that works for any seafood lover. Ty Ryavec

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Serves 6

Salad

  • 1 pound shrimp
  • 1 cucumber
  • 2 teaspoons chopped cilantro
  • zest of 1 lemon
  • zest of 1 lime
  • 2 scallions, chopped, green parts only

Vinaigrette

  • 1/2 cup extra virgin olive oil
  • juice of 1 lime
  • 2.5 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon honey
  1. Bring a medium pot of salted water up to a boil. Add shrimp* and boil until just cooked, about 2-3 minutes, depending on size. Drain, and rinse with cool water. Peel, chop, and set aside to cool.
  2. In a small bowl, whisk together olive oil, lime juice, soy sauce, vinegar, and honey until combined.**
  3. Combine shrimp, scallion, cucumber, cilantro, and zests in a medium bowl. If preparing ahead of time, stop here. This can be done the night before.
  4. Shortly before serving, dress the shrimp mixture with the vinaigrette. There should be some vinaigrette left over, for those that like the extra kick.
  5. Serve in lettuce wraps or on crackers.
  6. *Shell-on shrimp is best, as it seals in the flavor, but shell-off is okay if you’re on a time crunch. **A regular, ole’ whisk is fine for this, but I prefer my hand blender. It emulsifies the mixture much easier, and gives you a smoother finished product.

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