Thai Shrimp Salad

Total Time
22 min
7 min
15 min
Chile peppers can irritate skin, so if you are handling them it’s best to wear surgical gloves (available in drugstores).


uncooked shrimp

1½ pound(s), peeled and deveined, tails left on if desired

fresh lime(s)

1 medium, zested

fresh lime juice

3 Tbsp

teriyaki sauce

2 Tbsp

serrano chile(s)

1 average, or jalapeño pepper, seeded and minced

kirby cucumber(s)

3 average, sliced

sweet red pepper(s)

1 medium, thinly sliced

uncooked carrot(s)

2 medium, shredded


¾ cup(s), fresh, chopped

mint leaves

¼ cup(s), fresh, thinly sliced

uncooked shallot(s)

1 medium, very thinly sliced

honeydew melon

½ medium, seeded and cut into wedges


  1. Bring a large saucepan of water to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes. Drain the shrimp, then rinse under cold running water to stop the cooking. Drain again.
  2. Whisk together the lime zest and juice, teriyaki sauce, and serrano pepper in a large bowl. Add the shrimp, cucumbers, bell pepper, carrots, cilantro, mint, and shallot; toss to coat. Serve with the melon. Yields 1 1⁄4 cups shrimp salad and about 3 melon wedges per serving.

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