Thai shrimp salad
0
Points®
Total time: 22 min • Prep: 7 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Looking for a lower-carb Thai option? This dish lets the shrimp and vegetables be the start of the show. Without having to scour the shelves for typical Thai seasonings, herbs, and spices, this recipe relies on teriyaki sauce, fresh lime, fresh serrano chiles, shallots, and mint leaves to bring about the Thai flavors and aromas. Plus, it highlights a different fruit for a hint of sweetness: honeydew! To save time, you can use shrimp (either fresh or frozen) that is already peeled and deveined. Chili peppers can irritate skin and eyes, so if you are handling them it’s best to wear surgical gloves (available in drugstores).
Ingredients
Uncooked shrimp
1½ pound(s), peeled and deveined, tails left on if desired
Lime
1 medium, zested
Fresh lime juice
3 Tbsp
Teriyaki sauce
2 Tbsp
Serrano chili pepper
1 average, or jalapeño pepper, seeded and minced
Kirby cucumber
3 item(s), sliced
Red bell pepper
1 medium, thinly sliced
Carrots
2 medium, shredded
Cilantro
¾ cup(s), fresh, chopped
Peppermint leaves
¼ cup(s), fresh, thinly sliced
Shallot
1 medium, very thinly sliced
Honeydew melon
½ medium, seeded and cut into wedges
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.