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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 average, 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.

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