Spicy Thai Shrimp Salad

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Spicy Thai Salad

This refreshing Thai-design and style salad with greens, herbs, veggies and shrimp, all tossed in a mouth watering cashew dressing, is the ideal just one-dish summertime dinner.

Ingredients:

For Spicy Cashew Dressing:

  • 1 tablespoon olive oil
  • 3 tablespoons lime juice
  • ¼ cup entire roasted, salted cashews
  • ¼ teaspoon purple pepper flakes
  • two teaspoons honey
  • 1 (two-inch) piece fresh ginger, about chopped
  • 1 tablespoon unseasoned rice vinegar
  • ¼ cup cilantro
  • 1 clove garlic, about chopped
  • ¼ cup about chopped white onion
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Freshly floor black pepper, to style

For Shrimp:

  • ½ pound large peeled, deveined tail-off shrimp
  • 1 teaspoon garlic powder
  • ¼ teaspoon floor ginger
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon chili powder
  • Freshly floor black pepper, to style
  • 1 teaspoon toasted sesame oil

For Salad:

  • 1 cup shredded purple cabbage
  • 1 ½ cups packed newborn arugula
  • 1 ½ cups packed chopped romaine lettuce
  • 1 tiny corn cob, kernels eliminated
  • ½ medium cucumber, peeled, seeded and diced
  • ½ cup shredded carrots
  • two tablespoons chopped basil
  • two tablespoons chopped cilantro
  • Lime wedges, for serving

Directions:

For dressing:

  1. In a tiny blender or foodstuff processor, combine dressing substances.
  2. Refrigerate and set apart right until ready to use.

For shrimp:

  1. Pat shrimp dry with a paper towel.
  2. In a medium bowl, combine all spices from garlic powder to pepper.
  3. Add the shrimp and sesame oil and toss carefully to evenly coat.
  4. Heat a medium non-stick skillet in excess of medium heat. Cook shrimp two minutes per facet or right until cooked by way of.
  5. Transfer to a plate or cutting board and allow for to neat and relaxation though you assemble the salad.

For salad:

  1. In a large bowl, toss with each other the cabbage, arugula and romaine.  Transfer combination to two salad bowls or plates.
  2. Major just about every with fifty percent the shrimp, corn, cucumber, carrots, basil and cilantro.
  3. Evenly drizzle the dressing in excess of each salads and serve with lime wedges.

Nourishment Details

Yield: two servings, Serving Dimensions: 1 salad

  • Quantity For every Serving:
  • Freestyle Factors: seven
  • Factors +:
  • Energy: 420 calories
  • Overall Fat: 19.5g
  • Saturated Fat: 3g
  • Cholesterol: 135mg
  • Sodium: 864mg
  • Carbs: 38g
  • Fiber: 6g
  • Sugar: 14g
  • Protein: 28g
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