Sweet-And-Sour Thai Shrimp Salad

Total Time
Prep 20 mins
Cook 5 mins

Coconut and lime juice balance the spicy bite of crushed red pepper in this shrimp salad from a ChangeOneDiet.com email I received. Also included in the Zaar World Tour 2005, Asia.

Ingredients Nutrition


  1. In a large saucepan, bring water to boil.While water is boiling, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, stirring occasionally for approximatley 3 minutes. Strain oil into a small bowl, discarding the red pepper flakes and whisk in clam and lime juices. Set aside dressing mixture.
  2. When water has come to a boil drop in shrimp and reduce heat to medium-low. Simmer approximately 2 minutes or until shrimp turn opaque. Drain shrimp and rinse under cold water to prevent further cooking, drain well.
  3. In a large bowl, transfer shrimp and add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion. Pour dressing over salad and toss to coat.


Most Helpful

A quite delicious salad. I did omit the coconust and add banana, used shredded red leaf lettuce, shrimp stock instead of clam juice. The contrasting textures were lovely.

Chef Kate September 19, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a