I really like thai food! Do you as well? This one starts with the great flavors for a homemade sauce. Soy sauce, brown sugar, lime juice. That’s the spirit. Shrimp of course. Thai noodles, fun. Lots of vegetables with a nice crunch – cherry tomatoes, sweet peppers, etc. Then ingredient that so often takes thai food to the next level is crushed peanuts. You can buy them chopped but I must admit they’re prettier at plating when you buy whole and chop by hand.
THAI SHRIMP SALAD
Serves 2
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon brown sugar
3 tablespoons lime juice
1 tablespoon red pepper, minced
1/2 pound shrimp, peeled and deveined
2 bundles thai noodles
4 cups romaine lettuce, shredded
1/2 cup cherry tomatoes, halved
1/2 cup sweet peppers, thinly sliced
Crushed peanuts
Salt & pepper
To make dressing, whisk together olive oil, soy sauce, brown sugar, lime juice, and red pepper.
In a skillet over medium heat, season shrimp with salt and pepper. Cook on each side for 2-3 minutes.
Meanwhile, prepare thai noodles according to package instructions. Assemble salad in a bowl, layering lettuce, noodles, shrimp, cherry tomatoes, and sweet peppers.
Top with dressing and crushed peanuts.
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons lime juice
- 1 tablespoon red pepper, minced
- ½ pound shrimp, peeled and deveined
- 2 bundles thai noodles
- 4 cups romaine lettuce, shredded
- ½ cup cherry tomatoes, halved
- ½ cup sweet peppers, thinly sliced
- Crushed peanuts
- Salt & pepper
- To make dressing, whisk together olive oil, soy sauce, brown sugar, lime juice, and red pepper.
- In a skillet over medium heat, season shrimp with salt and pepper. Cook on each side for 2-3 minutes.
- Meanwhile, prepare thai noodles according to package instructions. Assemble salad in a bowl, layering lettuce, noodles, shrimp, cherry tomatoes, and sweet peppers.
- Top with dressing and crushed peanuts.
Adapted from Bev Cooks.
