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Thai-Style Shrimp Salad with Spicy Peanut Dressing

  • 4servings

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, D, E
MineralsZinc, Natrium, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup unsweetened coconut milk

  2. 1 tablespoon plus 2 teaspoons chunky peanut butter

  3. 2 teaspoons rice vinegar

  4. 1/2 teaspoon Thai red curry paste

  5. Salt and freshly ground pepper

  6. 1 pound medium shrimp, shelled and deveined

  7. 8 cups (packed) mixed baby greens, such as arugula, frisee and spinach

  8. 1 pound jicama, peeled and cut into matchsticks

  9. 2 cups mung bean sprouts (about 1/2 pound)

  10. 2 large scallions, cut into matchsticks

  11. 1 large carrot, cut into matchsticks

  12. 1 large red bell pepper, cut into matchsticks

  13. 1/2 cup cilantro leaves

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together the coconut milk, peanut butter, vinegar and red curry paste until combined. Season with salt and pepper.

  2. In a medium saucepan of boiling water, blanch the shrimp until they start to curl, about 1 minute. Drain the shrimp and set aside.

  3. In a large bowl, toss the mixed greens, jicama, bean sprouts, scallions, carrot, red pepper and cilantro. Add the shrimp and the coconut dressing and toss well. Mound the salad on 4 large plates and serve at once.

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