Wednesday, August 3, 2022

Spicy Thai Shrimp Salad


I fell in love with Thai and Vietnamese food a few years ago while visiting San Francisco. Whenever I stumble across a recipe that reminds me of the culinary adventure I experienced on vacation, I am eager to add the recipes to our weekly menu. 

Once I opened up the recipe, I was slightly intimidated...there are a lot of ingredients but if you break it into the dressing, shrimp, and salad categories, it becomes much less daunting. 

Substitutions/Additions made by Cooking After Class for Spicy Thai Shrimp Salad:

  • I only used 1/2 tsp red pepper flakes
  • substituted ground ginger for fresh
  • used shredded cabbage instead of purple cabbage
  • used spring mix instead of arugula
  • used a can of corn 
  • did not peel or seed cucumbers

Tips from Cooking After Class for making Spicy Thai Shrimp Salad:

  • Note that this recipe is for 8 servings...I halved the recipe and had plenty for the 4 of us for a main dish meal. We don't tend to load on the dressing but we did had a bunch of dressing left over. Even if making 8 servings, you may still be able to halve the dressing unless you like a very well dressed salad :)

RECIPE: Spicy Thai Shrimp Salad


Rating: 4 1/2 out of 5

Effort: Quick and Easy

Time:  30 minutes

Kids Comments:  Good...the dressing is different, but good

Make it Again: Yes, good flavor. I love salads for dinner during the summer. 

ready to make the dressing

I used a small food processor to combine ingredients

dressing is ready to be refrigerated

ready to season the shrimp

shrimp is seasoned

cooking shrimp

getting salad ingredients ready

ready to make our salads