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Shrimp Thai Salad – Easy, Zesty & Perfect for Meal Prep

Shrimp Thai Salad in White Bowl with Fresh Herbs
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This Shrimp Thai-Inspired Salad is a vibrant, flavor-packed dish featuring tender sautéed shrimp, crisp cabbage, fresh greens, crunchy vegetables, and a zesty herb-lime dressing. It’s fresh, satisfying, and perfect for a light lunch or dinner.

Ingredients

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For the Dressing:

  • 4 tablespoons high quality extra virgin olive oil or sesame oil
  • 3 tablespoons white wine vinegar or apple cider vinegar
  • Juice of 2 fresh limes
  • 2 tablespoons raw honey
  • 2 fresh garlic cloves
  • 1 serrano pepper, seeded
  • 1 cup packed fresh herbs (mint, basil, cilantro, green onions, or parsley)
  • 1/2 teaspoon sea salt

For the Salad:

  • 1 tablespoon olive oil or avocado oil
  • 3 cloves fresh garlic, minced
  • 1 serrano pepper, minced
  • 1 pound raw shrimp, peeled and deveined
  • Pinch of sea salt
  • 1 small green cabbage, very thinly sliced
  • 4 cups baby spinach or other greens, roughly chopped
  • 3 large carrots, peeled and grated
  • 1 cup edamame, shelled and cooked
  • 1/2 cup cashews, roughly chopped
  • 1 tablespoon sesame seeds

Instructions

1. In a blender or food processor, pulse all dressing ingredients until well combined. Refrigerate until ready to use.

2. Heat 1 tablespoon oil in a skillet over medium-high heat.

3. Add the minced garlic and serrano pepper and stir-fry for about 1 minute, just until fragrant.

4. Immediately add the raw shrimp and a pinch of sea salt. Cook, stirring and turning once, until shrimp are opaque and cooked through, about 3 minutes total.

5. Remove shrimp from heat and roughly chop.

6. In a large salad bowl, combine the sliced cabbage, spinach, carrots, and edamame.

7. Add the chopped shrimp and drizzle the prepared dressing over the top.

8. Add the cashews and toss until everything is evenly coated.

9. Sprinkle with sesame seeds and refrigerate for 15 minutes before serving for best flavor.

Notes

Adjust the heat level by adding more or less serrano pepper.

For extra crunch, add sliced bell peppers or shredded purple cabbage.

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

For a lower-sugar option, reduce the honey slightly to taste.

Find it online: https://cookingwithramsay.com/shrimp-thai-salad/