Thai shrimp salad

SmartPoints® value per serving
Total Time
22 min
7 min
15 min
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).


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.