Spicy Thai Shrimp Salad with Lime and Fresh Herbs

Spicy Thai Shrimp Salad — Recipe

Summary: This Thai-inspired salad combines shredded purple cabbage, mixed greens, crisp cucumber, sweet corn and tender shrimp tossed in a spicy cashew dressing for a vibrant, nutritious meal.

Rating: 4.77 from 42 votes

Yield: 2 servings • Serving size: 1 salad

Prep: 20 mins • Cook: 5 mins • Total: 25 mins

Nutrition (per serving): Calories 420 • Protein 28 g • Carbs 38 g • Fat 19.5 g • Fiber 6 g

Ingredients

For the Spicy Cashew Dressing

• 1 tablespoon olive oil
• 3 tablespoons fresh lime juice
• 1/4 cup whole roasted salted cashews
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 2 teaspoons honey
• 1 (2-inch) piece fresh ginger, roughly chopped
• 1 tablespoon unseasoned rice vinegar
• 1/4 cup fresh cilantro
• 1 clove garlic, roughly chopped
• 1/4 cup roughly chopped white onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste

For the Shrimp

• 1/2 pound large peeled, deveined, tail-off shrimp
• 1 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/8 teaspoon turmeric
• 1/8 teaspoon chili powder
• Freshly ground black pepper, to taste
• 1 teaspoon toasted sesame oil

For the Salad

• 1 cup shredded purple cabbage
• 1 1/2 cups packed baby arugula
• 1 1/2 cups packed chopped romaine lettuce
• 1 small corn cob, kernels removed (or about 1/2 cup frozen/thawed kernels)
• 1/2 medium cucumber, peeled, seeded and diced
• 1/2 cup shredded carrots
• 2 tablespoons chopped basil
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

Instructions

Make the Dressing

1. Place all dressing ingredients into a small blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
2. Taste and adjust seasoning or lime for acidity. Refrigerate and set aside until ready to use.

Cook the Shrimp

1. Pat shrimp dry with paper towels. In a medium bowl, combine garlic powder, ground ginger, salt, turmeric, chili powder and pepper.
2. Add the shrimp and toasted sesame oil, tossing gently to coat evenly.
3. Heat a nonstick skillet over medium heat. Cook the shrimp about 2 minutes per side, or until pink and cooked through. Transfer to a plate and let cool slightly while assembling the salad.

Assemble the Salad

1. In a large bowl, toss together shredded cabbage, arugula and romaine. Divide the greens between two plates or bowls.
2. Top each salad with half the cooked shrimp, corn, diced cucumber, shredded carrots, chopped basil and cilantro.
3. Drizzle the cashew dressing evenly over the salads and serve with lime wedges for squeezing over each portion.

Notes & Tips

• The cashew dressing is versatile—use it as a dip or dressing for grain bowls. If you prefer a milder sauce, reduce the red pepper flakes.
• To make this vegetarian, substitute grilled tofu or roasted chickpeas for the shrimp.
• Store leftover dressing in a sealed container in the refrigerator and stir before using; it will thicken slightly when chilled.

Nutrition Details

Per serving: Calories 420 • Carbohydrates 38 g • Protein 28 g • Fat 19.5 g • Saturated Fat 3 g • Cholesterol 135 mg • Sodium 864 mg • Fiber 6 g • Sugar 14 g