Thai-Style Spring Roll Salad With Red Curry Shrimp

May 20, 2023May 20, 20230 0
Thai-Style Spring Roll Salad With Red Curry Shrimp
in Salad

Prep

25 min

Cook

8 min

Ready In

33 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3/4 lb large raw shrimp , peeled and deveined
1 teaspoon red curry paste ( see note )
1 teaspoon sugar
1 teaspoon vegetable oil
1 pinch salt
cooking oil , for sauteeing shrimp
3 tablespoons fresh-squeezed lime juice
2 tablespoons sugar
1 tablespoon fresh gingerroot , minced
2 teaspoons fish sauce ( see note )
2 teaspoons chili-garlic sauce ( see note )
2 tablespoons vegetable oil
2 ounces dry rice noodles ( see note )
3 cups iceberg lettuce
1/2 cup carrot , julienned
1/2 cup cucumber , seeded and sliced into half-moons
1/2 cup fresh bean sprout
1/2 cup red bell pepper , diced
1/4 cup fresh cilantro , chopped
1/4 cup fresh mint leaves , torn
chopped peanuts ( optional )
wonton wrapper , sliced into strips and fried ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
387
Sugar
13g
Fat
17g
If you love the fresh, bold flavors of Thai cuisine, you will definitely want to try this Thai-Style Spring Roll Salad with Red Curry Shrimp. This salad is a combination of two classic Thai dishes - spring rolls and red curry. Instead of wrapping all the ingredients in a rice paper wrapper, we've combined them all in a big, delicious salad bowl. This dish is perfect for a light lunch or dinner, and you can adjust the amount of spice to your liking.

Instructions

1.Place the shrimp in a bowl, and add the red curry paste, sugar, vegetable oil, and salt.
2.Mix well to coat, and let marinate for 10-20 minutes.
3.Heat some cooking oil in a frying pan over medium-high heat, and add the marinated shrimp.
4.Cook until just pink and opaque, then remove from heat and set aside.
5.In a small bowl, whisk together the lime juice, sugar, gingerroot, fish sauce, chili-garlic sauce, and vegetable oil to make the dressing.
6.Soak the dry rice noodles in hot water for a few minutes until just softened, then drain and rinse.
7.In a large salad bowl, combine the iceberg lettuce, julienned carrot, sliced cucumbers, bean sprouts, diced red bell pepper, fresh cilantro, and torn mint leaves.
8.Top with the cooked shrimp and soaked rice noodles.
9.Drizzle the dressing over the salad, and toss well to combine.
10.Garnish with chopped peanuts and fried wonton strips, if desired.

PROS

This salad is packed full of fresh, healthy ingredients, and is a great way to get a variety of nutrients into your diet.

The dressing is flavorful and adds a nice kick of heat to the dish.

CONS

There are a lot of ingredients in this recipe, and it can take some time to prepare them all.

If you are not a fan of spicy foods, you may want to adjust the amount of red curry paste or chili-garlic sauce in the dressing.

HEALTH & BENEFITS

This salad contains a variety of vegetables that are high in fiber, vitamins, and minerals.
The shrimp provide lean protein, while the rice noodles add some healthy carbohydrates.
The dressing is made with fresh lime juice, which is high in vitamin C and has been shown to have anti-inflammatory effects.

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