Thai Shrimp Salad
- Total Time
Chile peppers can irritate skin, so if you are handling them it’s best to wear surgical gloves (available in drugstores).
uncooked shrimp1 ½ pound(s), peeled and deveined, tails left on if desired
fresh lime(s)1 medium, zested
fresh lime juice3 Tbsp
teriyaki sauce2 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
cilantro¾ cup(s), fresh, chopped
mint leaves¼ cup(s), fresh, thinly sliced
uncooked shallot(s)1 medium, very thinly sliced
honeydew melon½ medium, seeded and cut into wedges
- 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.
- 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.