Shrimp Salad Recipe
The history of shrimp salad traces back to the rich culinary heritage of Thailand, where fresh seafood plays a prominent role in traditional cuisine.
Equipment
- Large mixing bowl
- Whisk
- Skillet or grill pan
- Serving platter
Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 2 cups mixed salad greens
- 1 cucumber, thinly sliced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped peanuts
For the dressing:
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 tablespoon olive oil
Instructions
- For fifteen minutes, marinate the shrimp in a mixture of soy sauce, lime juice, honey, ginger, and garlic.
- In a skillet set over medium-high heat, warm the olive oil. The shrimp should be cooked through and pink after two to three minutes on each side.
- Salad greens, cucumber, bell pepper, red onion, cilantro, and mint should all be combined in a big mixing basin.
- Toss gently after adding the cooked shrimp to the salad mixture.For an extra crunch, sprinkle chopped peanuts on top.
- .Whisk the dressing ingredients together in a separate bowl.Pour the dressing over the shrimp salad and mix to ensure that it is uniformly coated.A
- After transferring the salad to a serving tray, top with more herbs, if preferred.