Thai Chili Shrimp Salad
Servings 2
Ingredients
- ¼ cup lime juice
- 2 tablespoons fish sauce
- 2 tablespoons Thai chili jam nam prik pao
- 1 teaspoon brown sugar
- 2 tablespoons olive oil
- 2 Thai chili peppers chopped
- 2 shallots thinly sliced
- 1 tablespoon thinly sliced lemongrass
- 1 tablespoon oil
- 1 pound shrimp peeled, deveined, and butterflied
- 4 cups chopped romaine lettuce
- 1 small cucumber sliced
- ½ cup halved cherry tomatoes
- ½ cup grated carrots
- ¼ cup chopped mint
- ¼ cup chopped cilantro
- ¼ cup toasted coconut
- ¼ cup crushed peanuts
Instructions
- Make salad dressing. Whisk together lime juice, fish sauce, Thai chili sauce, brown sugar, and olive oil until sugar is dissolved. Combine Thai chili, shallots, and lemongrass in a bowl and pour dressing on top. Let sit for 10 minutes.
- Heat 1 tablespoon oil in a large saute pan over high heat. Add shrimp and cook until pink and firm. Season shrimp with salt and pepper and pour half of the dressing, tossing to coat. Simmer for 1 more minute, then remove from heat.
- Assemble salads. Place romaine lettuce on plates and top with sliced cucumber, cherry tomatoes, carrots, mint, and cilantro. Place shrimp on top and garnish with toasted coconut and crushed peanuts. Serve with extra dressing on the side.
Notes
The salad dressing can be prepared up to 3 days in advance.