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    You are in: Home / Recipes / Thai-Style Spring Roll Salad With Red Curry Shrimp Recipe
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    Thai-Style Spring Roll Salad With Red Curry Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Muffin Goddess's Note:

    Another recipe I'm posting for safekeeping from a cooking magazine I picked up. I think this would make a lovely summer dinner salad.

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    Units: US | Metric


    • 3/4 lb large raw shrimp, peeled and deveined
    • 1 teaspoon red curry paste (see note)
    • 1 teaspoon sugar
    • 1 teaspoon vegetable oil
    • 1 pinch salt
    • cooking oil, for sauteeing shrimp


    • 3 tablespoons fresh-squeezed lime juice
    • 2 tablespoons sugar
    • 1 tablespoon fresh gingerroot, minced
    • 2 teaspoons fish sauce (see note)
    • 2 teaspoons chili-garlic sauce (see note)
    • 2 tablespoons vegetable oil




    1. 1
      Note: These ingredients should be easy to find in a well-stocked grocery store. Failing that, any Asian market would have them.
    2. 2
    3. 3
      Mix the curry paste, sugar, oil and salt in a medium bowl. Add shrimp and stir to coat. Marinate shrimp for 15 minutes while you prepare the rest of the components of the dish.
    4. 4
    5. 5
      Combine all the vinaigrette ingredients except for the oil in a mixing bowl. Using a whisk, gradually mix in the oil. Set aside.
    6. 6
    7. 7
      Bring a pan of water to boiling and remove from heat. Soak the dry noodles in the boiling water until soft (approximately 3-4 minutes). Drain softened noodles and rinse, making sure that noodles are not clumped together.
    8. 8
    9. 9
      If salad vegetables are not already prepared and chopped, do so now. Do not toss them together at this point, but keep them separate.
    10. 10
    11. 11
      Heat cooking oil in a skillet or grill pan over medium-high heat, Saute marinated shrimp (cooking both sides) until firm, approximately 5 minutes.
    12. 12
    13. 13
      If desired, slice a small stack of wonton wrappers into thin strips. Fry in hot oil until golden brown and crispy. Drain and set aside. Purchased chow mein noodles can be added in place of the crispy wonton strips for crunch.
    14. 14
    15. 15
      Divide salad components evenly between two plates. Top with cooked shrimp and optional garnishes. Toss with the vinaigrette to taste.

    Ratings & Reviews:

    • on August 24, 2013


      This was delicious and healthy and way easier to make than you'd think! I used olive oil in the vinaigrette. The golden wonton crisps were very nice visually on the salad and were also delicious.

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    • on October 27, 2012


      Made for Fall PAC 2012 and so glad I did. I made as written only using some napa cabbage along with the iceburg lettuce. I will definately make this again and am putting this in my Favorites of 2012. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2007


      YUMMY!!! The only changes I made was to use honey instead of sugar in the vinagrette (because it's too bitter) and I used napa cabbage instead of iceberg lettuce. I could eat this salad every day and be so happy.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thai-Style Spring Roll Salad With Red Curry Shrimp

    Serving Size: 1 (532 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 485.4
    Calories from Fat 163
    Total Fat 18.2 g
    Saturated Fat 2.3 g
    Cholesterol 214.5 mg
    Sodium 1602.7 mg
    Total Carbohydrate 54.0 g
    Dietary Fiber 4.4 g
    Sugars 22.0 g
    Protein 27.3 g

    The following items or measurements are not included:

    red curry paste

    chili-garlic sauce

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