Thai Shrimp Salad is bursting with mouth-watering Thai flavours. A beautiful light low-carb, low-cal lunch or no-fuss dinner.
This aromatic Thai Shrimp or Prawn Salad combines lemony-flavoured coriander(cilantro) leaves with cool cucumber, refreshing mint, sweet mini Roma tomatoes and beautiful Australian prawns (shrimp in the US) for a refreshing summer meal.
Vary your ingredients
- If you are unable to find mini Roma tomatoes you may use any mini/cherry tomatoes you can find. Or even diced up regular tomatoes would work.
- If you are not a fan of coriander (cilantro) you may replace with parsley.
- For a simpler dressing combine ¼ cup lime juice, 4 tablespoons of soy sauce and 1 tablespoon of sesame oil. But, you will miss out on the wonderful flavour of the aromatic lime leaves.
Serving ideas
Serve this salad at your next barbecue as a meat-free option, or as part as a seafood dinner. We enjoyed as a light lunch served with some soy sauce noodles.
Transform this salad into an appetizer by chopping the ingredients into small dice. Then serve in small lettuce cups or in wonton cups.
How to make this salad
1PREPARE THE PRAWNS
Peel and devein your cooked prawns, then cut into quarters. Rinse well in a colander under cold running water.
Add all the vinaigrette ingredients to a glass jar and shake until emulsified. Pour vinaigrette over the prawns and mix well until the prawns are well coated with the dressing.
Place in the refrigerator while you are preparing the rest of the salad.
2CHOP INGREDIENTS
Wash the mini Roma tomatoes, pat dry with a towel then cut in half, transfer to a mixing bowl.
Wash the cucumber, trim the ends and cut it in half. Then remove the seeds using a teaspoon or melon baller, transfer to your mixing bowl.
Wash all the herbs, spin in a salad spinner to remove excess water then chop roughly and add to your mixing bowl.
SLICE YOUR MINI ROMAS LENGHTWISE DICE YOUR CUCUMBERS CHOP YOUR HERBS
3ASSEMBLE SALAD
Take the prawns out of the fridge and add to your mixing bowl and toss until well combined. Taste and adjust seasonings according to your taste. Arrange in a salad bowl, scatter the toasted sesame seeds on top to garnish and serve.
Tips & Pointers
This is an easy salad to put together, all you need to do is chop up the ingredients, toss them in the dressing then serve. But there are a few things you need to keep in mind.
- Allow your shrimp/prawns to soak up the delicious Umami flavours of the dressing. Marinate them for at least 30 minutes (in the fridge) before assembling the salad.
- You can assemble this salad 1 hour in advance and keep it chilled in your fridge until you are ready to serve.
- For food safety's sake must that you keep this salad cold the entire time. Keep it in the fridge until you are ready to serve
Other delicious salad recipes to try:
Equipment
- Salad Spinner
Ingredients
- 500 grams prawns (cooked)
- 250 grams mini Roma tomatoes
- 1 Lebanese cucumber
- 1 bunch coriander (cilantro) (small bunch with stems removed)
- 1 cup mint leaves
- 1 cup basil leaves
- ¼ cup lime juice
- 2 tbsps light soy sauce
- 2 tbsps fish sauce
- 2 kaffir lime leaves (cut into chiffonade1)
- 1 tbsp sesame oil
- 1 tbsp sesame seeds (toasted)
Instructions
- Peel and devein your cooked prawns, then cut into quarters. Rinse well in a colander under cold running water.
- Add all the vinaigrette ingredients in a glass jar and shake until emulsified, pour over the prawns and mix well until the prawns are well coated with the dressing. Place in the refrigerator while you are preparing the rest of the salad.
- Wash the mini Roma tomatoes, pat dry with a towel then cut in half, transfer to a mixing bowl.
- Wash the cucumber, trim the ends, cut in half then remove the seeds using a teaspoon or melon baller, transfer to your mixing bowl.
- Wash all the herbs, spin in a salad spinner to remove excess water then chop roughly and add to your mixing bowl.
- Take the prawns out of the fridge and add to your mixing bowl and toss until well combined. Taste and adjust seasonings according to your taste.
- Arrange in a salad bowl, scatter the toasted sesame seeds on top to garnish and serve.
Notes
- Chiffonade is a slicing technique where leafy green vegetables and herbs such as spinach, basil, sorrel, etc. are cut into long, thin strips. To do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Such a tasty keto friendly salad! Yum!
Thank you ☺️