Lime shrimp salad

This was a recent experiment that Keith loved.  We both felt like we ate a little heavier on our trip but we did so much walking that it was okay (I checked in this morning and didn’t gain any weight on our trip.)  Even so we wanted a healthy meal as a return to normal.  This is what I selected:

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
  • 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.  Add peanuts and serve.


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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