Another shrimp salad

We both love shrimp and we usually have it once a week.  I’ve been trying to incorporate one entree salad a week onto the plan and shrimp are so delicious in salad.  This was tonight’s variation – it has some Thai flavors so that means you can improvise based on your tastes.

Lime shrimp salad

  • 1/3 pound shrimp per person, peeled and deveined
  • scant TB olive oil
  • kosher salt and pepper
  • Napa cabbage, chopped
  • bean sprouts (I thought I was so smart waiting until tonight to get these and they were out of them at the store so I skipped them – Keith didn’t feel that he missed anything)
  • 1 shredded carrot
  • 1 large bunch fresh mint leaves, chopped
  • 1 small bunch basil (Thai or regular), chopped
  • 1 TB brown sugar
  • juice of 2 limes
  • 1 tsp fish sauce
  • 1 clove minced garlic
  • 1 Thai chili, seeded and minced
  • dry roasted peanuts (optional)

Preheat oven to 400.  Toss shrimp with olive oil, salt and pepper and roast 7 – 10 minutes or until pink.  Remove and cool.  (I put aluminum foil on the baking sheet so I don’t have to wash it.)

In a salad bowl combine Napa cabbage, bean sprouts, carrot, mint and basil.  Toss well.

In a small bowl, whisk together brown sugar, lime juice, fish sauce, garlic and Thai chili.  Whisk until sugar is dissolved and taste.  Adjust as needed.

Pour dressing over greens and top with shrimp.   You can add peanuts if you wish but I thought it was so light and healthy, I ate it without.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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