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Indonesian-Style Shrimp Salad

  • 6servings
  • 30minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 2 tablespoons creamy peanut butter

  2. 1/4 cup plus 2 tablespoons unsweetened coconut milk

  3. 1 1/2 tablespoons Asian fish sauce

  4. 1 teaspoon sambal oelek or Chinese chile-garlic sauce

  5. 1 1/2 tablespoons fresh lime juice, plus lime wedges for garnish

  6. 2 teaspoons light brown sugar

  7. 3 carrots, coarsely shredded

  8. 1 seedless cucumber, peeled and cut into fine matchsticks

  9. 1 red or yellow bell pepper, cut into fine matchsticks

  10. 1 pound cooked large shrimp, shelled and halved lengthwise

  11. 2 romaine hearts, coarsely shredded

  12. Chopped scallions, chopped peanuts and cilantro leaves, for garnish

Instructions Jump to Ingredients ↑

  1. In a blender, combine the peanut butter with the coconut milk, Asian fish sauce, sambal oelek , lime juice and brown sugar and puree until smooth. Transfer the dressing to a large bowl. Add the shredded carrots, cucumber, bell pepper, shrimp and romaine and toss well. Garnish the salad with scallions, peanuts and cilantro and serve with lime wedges.

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