Easy, Spicy Thai Shrimp Salad (with the BEST dressing!)

This easy Spicy Thai Shrimp Salad comes together in 15 minutes and is bursting with exotic flavors! Keep this shrimp salad low carb by sticking to veggies and herbs, or add rice noodles, mango, or rice to round it out. This healthy recipe is sure to be a favorite!

*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.

Take Out Flavors in an Easy, Healthy Shrimp Salad

Shrimp is such a great way to add protein to meals in a hurry. It takes minutes to defrost and about 5 minutes to cook. The delicate shell fish also marinate fast, so the 2-ingredient marinade used for this delicious salad just needs about 20 minutes to sit.

This isn’t a traditional Thai Shrimp Salad (Pla Goong), made with herbs, chilis, and rice noodles. Rather, I’ve turned Thai flavors into a big entree salad loaded with crunchy vegetables and topped with a peanut-sauce style tangy dressing (only made allergy friendly with SunButter!). This is the perfect meal for everyone who loved tender, juicy shrimp!

Low carb as written, see the notes for ideas to add some mango, rice noodles, and more, to make it a more balanced meal for those requiring more energy!

You’ll LOVE this salad because:

• No preplanning required! Take the shrimp out of the freezer to defrost and this meal can be on the table in less than an hour.
• The DRESSING is bursting with exotic take-out flavors. Think of an extra creamy peanut sauce — only made allergy friendly with SunButter sunflower seed butter.
• It’s customizable – toss in your favorite veggies, add mango, or add some additional energy with rice noodles, steamed rice, quinoa, or even baked sweet potato fries.
• So easy! The whole recipe takes about 15 minutes of hands-on time to put together. Marinate the shrimp, blend up the dressing, and chop some of your favorite veggies. Shrimp cooks in about 5 minutes!

SunButter is my secret weapon for making the most delicious Asian style sauces and dressings. It’s a great way to add the nutty peanut flavor in a healthier, allergy-friendly way.

It thickens dressings and gives them the best creamy texture. I use SunButter Organic or SunButter No Sugar Added, so I can control the sweetness and type of sugar used in my recipes.

Hop on over to SunButter’s website to see where to buy it near you!

What You’ll Need

Spicy Marinated Shrimp

• Wild Large Shrimp (frozen with the tail off work great!)
• Coconut Aminos (this is a soy-free substitute for soy sauce. See notes for subbing soy sauce or tamari in this recipe)
• Red Curry Paste (this is an authentic Thai curry paste made with clean ingredients, no sugar!)
• Avocado Oil or Toasted Sesame Oil or Olive Oil

Thai Style Dressing

• SunButter No Sugar Added
• Coconut Aminos
• Rice Wine Vinegar (unseasoned/unsweetened)
• Lime Juice
• Red Curry Paste (an easy way to add bold flavors with simple ingredients!)
• Honey (palm sugar or brown sugar are traditional sweeteners in Thai food and can be subbed)

Thai Shrimp Salad

• Leaf Lettuce (or preferred greens)
• Carrots
• Red Bell Pepper (orange and yellow bell peppers are also delicious!)
• Red Cabbage
• Fresh Herbs (chopped green onions, cilantro, mint leaves, or Thai basil)
• Toasted Sesame Seeds (a delicious but optional garnish)

How to Make a Thai Shrimp Salad

Step 1: In a medium sized bowl, combine the coconut aminos and red curry paste to make a marinade for the shrimp. Whisk to break up the curry paste.

Step 2: Add the raw shrimp into the bowl, and toss to fully coat in the marinade. Marinate the shrimp for 20 minutes for the best flavor (but it can be cooked right away if necessary!).

Step 3: In a jar or blender, combine all the dressing ingredients. Shake well or process until a creamy dressing is formed.

Step 4: Layer lettuce, red peppers, carrots, and red cabbage on a plate.

Step 5: Heat a large skillet over medium-high heat. Add avocado oil, then add shrimp in a single layer, leaving space around each one. Cook the shrimp in 2 batches if needed. Cook shrimp for about 3 minutes on 1 side, then flip them over to cook the other side for about 2 additional minutes. Remove cooked shrimp from pa to prevent over cooking them.

Step 6: Pile the shrimp on the prepared salads, and garnish with fresh chopped herbs. Top or serve with the dressing.

How to Meal Prep or Store Leftovers

To Meal Prep: This salad is a great option to prep for the week for quick meals! Prepare the salad and the dressing and store in air tight containers. When ready to serve, marinate and cook the shrimp to add.

Store Leftovers: These salads are best prepared fresh so the shrimp is hot. Store leftover salad, dressing, and shrimp separately in airtight containers. To serve, reheat the shrimp in a hot skillet and layer together the salads. The shrimp is best eaten within 2 days.

FAQ & Variations

Make this Thai Shrimp Salad recipe perfect for your nutritional needs!

Add some Carbs: If you or a family member have higher carb needs, these salads are easy to customize! Add chopped mango, or soaked rice vermicelli noodles. It’s also delicious serving alongside steamed rice, quinoa, or sweet potato fries.

Mix up the Veggies: Use whatever greens you have on hand or that look the freshest. Also add crunchy cucumber, carrots, cherry tomatoes, snow peas or snap peas, thinly sliced red onion, or roasted broccoli and cauliflower.

Make it a Hot Low Carb Meal: Serve the shrimp along with the herbs and some of the salad ingredients over a bed of cauliflower rice.

Adjust the Spiciness: The red curry paste adds the heat to this recipe. Add less for just a little bit of heat, or scale the amounts up for a spicier dish.

Sub Peanut Butter: If you use peanuts in your cooking and do not have SunButter, sub 1-1 for the sunflower seed butter in this recipe. Top with crunchy peanuts for more texture!

Other Delicious Shrimp Recipes

• Healthy Shrimp Stir Fry Recipe
• Easy Coconut Shrimp Curry
• Crispy Baked Coconut Shrimp
• Vietnamese Spring Rolls

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