Spicy Thai Shrimp Salad

A close up look at a Thai shrimp salad drizzled with the peanut style dressing on a white plate.

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Tender marinated shrimp are piled high on a salad of crisp vegetables and herbs, then drizzled with a spicy peanut-style dressing. The exotic flavors will transport you to the tropics! This healthy salad is low in carbs and gluten free. See notes for ideas to add some carbs based on your individual needs.

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: Thai

Servings: salads

Calories: 327kcal

Author: Michelle Miller

Ingredients

Spicy Marinated Shrimp

1 1/2 pounds wild shrimp tails removed, thawed
3 tablespoons coconut aminos
1 tablespoon Thai red curry paste
1 tablespoon avocado oil or olive oil

Thai Peanut-Sauce Style Dressing

1/4 cup SunButter No Sugar Added
1/4 cup coconut aminos
2 tablespoons rice wine vinegar
2 tablespoons lime juice
1/2 teaspoon Thai red curry paste
1 teaspoon raw honey optional, omit for sugar free recipe

Thai Style Salad

8 cups leaf lettuce or greens of choice
1 cup red bell pepper sliced thinly
1 cup carrots sliced thinly
1 cup red cabbage sliced thinly
1/2 cup fresh herbs chopped (green onions, cilantro, or Thai basil)

Instructions

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.
Add the 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!).
In a jar or blender, combine all the dressing ingredients. Shake well or process until a creamy dressing is formed.
Layer lettuce and chopped vegetables on plates.
Heat a skillet over 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.
Pile the shrimp on the prepared salads, and top or serve with the dressing.

Video

Notes

*Note on nutrition facts: If you're following a low carb or keto diet, this salad is suitable. The carbs seem high because of the dressing. If you don't use all the dressing, the carb count goes down. Consider omitting the carrots and honey to further reduce.

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

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 chopped cucumber, edamame, carrots, cherry tomatoes, or roasted broccoli and cauliflower.

Nutrition