Sweet-And-Sour Thai Shrimp Salad

READY IN: 25mins
Recipe by lauralie41

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.

Top Review by Chef Kate

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.

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.

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