Now that it's officially Summer, I crave healthy yet hearty salads for dinner. With its creamy, mayonnaise-based dressing, shrimp salad is a delicious favorite, but it's not so light. That's why I prefer to make a spicy Thai-inspired shrimp salad.
It's packed with bright, crisp flavors and crunchy, cool veggies. The recipe serves the salad on bibb lettuce; I think mixed greens or romaine would be equally scrumptious. Get the technique when you
2 tablespoons lime juice
4 teaspoons fish sauce
1 tablespoon canola oil
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1 pound cooked and peeled small shrimp
1 cup thinly sliced red, yellow and/or orange bell pepper
1 cup seeded and thinly sliced cucumber
1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint
Bibb lettuce, for serving
- Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.
- Serve the shrimp salad on a bed of bibb lettuce.
- Salads, Main Dishes
- Other Asian