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Sweet-and-Sour Thai Shrimp Salad
Coconut and lime juice balance the spicy bite of crushed red pepper in this summer cooler.
PREPARATION TIME: 20 minutes
COOKING TIME: 5 minutes
NUMBER OF SERVINGS: 4
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INGREDIENTS:
DRESSING
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes, or to taste
1/4 cup bottled clam juice
2 tablespoons fresh lime juice
SHRIMP SALAD
12 ounces peeled and deveined medium shrimp
1 small head Savoy cabbage or iceberg lettuce, shredded (4 cups)
1 large carrot, peeled and grated (1 cup)
4 ounces bean sprouts
3 tablespoons unsalted dry-roasted peanuts
3 tablespoons flaked sweetened coconut
1 scallion, including top, thinly sliced |
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DIRECTIONS:
1. Bring a large saucepan of water to boil.
2. Make dressing: Meanwhile, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, swirling occasionally, 3 minutes. Strain oil into a small bowl (discard red pepper flakes) and whisk in clam and lime juices; set aside.
3. Make shrimp salad: Drop shrimp into the boiling water, reduce heat to medium-low and simmer 2 minutes, until shrimp turn opaque. Drain shrimp and rinse under cold water to stop the cooking process; drain well. Transfer shrimp to a large bowl; add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion. Pour dressing over salad and toss to coat.
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Nutrition Per Serving:
Per serving: Calories 210, fat 9 g, saturated fat 3 g, cholesterol 130 mg, sodium 190 mg, carbohydrate 12 g, fiber 3 g, protein 21 g.
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| From Live Longer Cookbook |
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