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    You are in: Home / Recipes / Thai Spicy Shrimp Salad (Yaam Goong) Recipe
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    Thai Spicy Shrimp Salad (Yaam Goong)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 20, 2012

      Bravo, nice salad! I made this a couple of days ago following the directions exactly but used the microplane to grate my ginger and I did not have the lemongrass so used the zest of one lemon. To my dressing I added 1 tablespoon of canola oil to hold it onto the salad better. I cooked my own shrimp but see how easy it would be with pre-cooked. I actually think I would like this even better with chicken. Thanks for posting, Sue Lau.

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    • on March 12, 2009

      So much satisfaction, so little fat and calories! I forgot to get lemongrass, so I subbed the zest of one lemon. I also served the gingerroot on the side, because of family allergies. This was so full of flavor! Thank you for posting.

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    • on March 06, 2009

      Wow! I halved the recipe and used the lime sauce mixture as 1 serving over my salad. I took a taste of the sauce and knew I wanted my salad saturated with it! I realized that my shrimp had freezer burn so I had to cook chicken breast. I sliced the chicken thinly and sauteed in sesame seed oil, trying to keep in line with the recipe's flavor. I didn't have any chiles so I just used slices of jalapenos with the seeds. Gave it a nice kick! Great for those who like the heat! Next time I'll cut the lemongrass in smaller pieces as I found them a little harder to eat and getting in the way when raw. They do add a great flavor. I found it fresh at Whole Foods. When I was done eating, I gathered the remaining "juice" and packed it to eat with my next serving, lunch, the following day. Update: I had to add some garlic oil to the dressing for some fat to make this a main meal.

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    • on December 25, 2006

      This was really, really great. We marinated the shrimp in the sauce for about an hour and and then topped the lettuce with it.

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    • on August 07, 2004

      Oh my, delicious salad Sue! I made dinner without cooking a thing tonight and it was delicious. I used already cooked shrimp from the store and made the rest pretty as written except that I just can't get lemongrass here but I used some lemongrass powder....poor substitute but better than nothing. Also, I used up half a bag of Earthbound Farms organic herbs combine with the green leaf lettuce called for in the recipe. My husband and I discovered pretty quick that the dill in the herb mix was NOT compatible with the other flavors in this salad! So, we picked it all out. I also cut down on the black pepper a bit and halved the mint, just for our own tastes. We really enjoyed this salad and it's so easy to put together on a summer evening. Thanks Sue, we'll be doing this one again!

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    Nutritional Facts for Thai Spicy Shrimp Salad (Yaam Goong)

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 137.2
     
    Calories from Fat 13
    57%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.1 g
    0%
    Cholesterol 142.8 mg
    47%
    Sodium 1379.5 mg
    57%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 2.2 g
    9%
    Sugars 6.8 g
    27%
    Protein 18.1 g
    36%

    The following items or measurements are not included:

    gingerroot

    lemongrass

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