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Sweet And Sour Thai Shrimp Salad

Healthy.Eater's picture
  Olive oil 1 1⁄2 Tablespoon
  Crushed red pepper flakes 1 1⁄4 Teaspoon
  Bottled clam juice 1 1⁄4 Cup (20 tbs)
  Lime juice 2 Tablespoon
  Peeled and deveined shrimp 12 Ounce (Use Medium Sized Ones)
  Savoy cabbage/Iceberg lettuce 1 Small, shredded to make 4 cups
  Carrot 1 Large, peeled and grated to make 1 cup
  Bean sprouts 4 Ounce (1 Cup)
  Unsalted dry roasted peanuts 3 Tablespoon
  Sweetened flaked coconut 3 Tablespoon
  Green onion 1 , thinly sliced

1 Bring a large saucepan of unsalted water to a boil.
Meanwhile, in a small saucepan, heat the oil over low heat. Add the red pepper flakes and cook, swirling occasionally, for 3 minutes. Strain the oil into a small bowl and whisk in the clam and lime juices; set the dressing aside.
2 Drop the shrimp into the boiling water, lowe rthe heat, and simmer for 2 minutes or until the shrimp turn opaque. Drain the shrimp and rinse under cold water to stop the cooking, then drain well. Transfer the shrimp to a large bowl and add the cabbage, carrot, bean sprouts, peanuts, coconut, and green onion. Pour the dressing over the salad and toss to coat.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1378 Calories from Fat 613

% Daily Value*

Total Fat 69 g106.1%

Saturated Fat 21.9 g109.4%

Trans Fat 0 g

Cholesterol 517.1 mg172.4%

Sodium 2050.4 mg85.4%

Total Carbohydrates 100 g33.3%

Dietary Fiber 36.5 g145.9%

Sugars 48 g

Protein 108 g216.3%

Vitamin A 432.6% Vitamin C 488.6%

Calcium 59% Iron 86%

*Based on a 2000 Calorie diet

Sweet And Sour Thai Shrimp Salad Recipe