Lynne Says: Patti has been so kind to share her knowledge about blogging with me. At her class, “How to Become a Serious Food Blogger,” I took TEN pages of notes and felt like I had struck gold. Patti thought her readers would like this recipe from my blog Cook And Be Merry for Shrimp Salad Thai Style. It has that salty-sweet-hot-sour flavor combination with the lime juice, fish sauce and brown sugar that is so enticing in Southeast Asian dishes.
As an alternative to the shrimp, shredded chicken, faux crab, baby squid, or cooked mild fish in bite-sized pieces could be used. You could also add pieces of apple or mango. Go ahead and be creative.
Shrimp Salad Thai Style
- 1 tablespoon finely grated lime peel
- ¼ cup fresh lime juice (2 limes)
- 3 tablespoons brown sugar
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon hot chili paste (such as sambal oelek)
- 1 teaspoon grated peeled fresh ginger
- 2 tablespoons vegetable oil
- 2 cucumbers, seeded, quartered lengthwise, sliced crosswise ¼-inch slices
- 1 pound cooked deveined peeled medium shrimp
- 4 cups thinly sliced Napa cabbage
- 1 medium red bell pepper, cut into matchstick-size strips
- 1 medium yellow bell pepper, cut into matchstick-size strips
- green onions sliced
- ½ cup cilantro, chopped
- ½ cup sliced basil leaves
- 8 cherry tomatoes, halved and seeded (optional)
- ¾ cup lightly salted dry roasted peanuts, chopped
- 1 tablespoon toasted sesame seeds
1. Whisk all dressing ingredients to blend in a small bowl. Let dressing stand while preparing salad.
2. Combine shrimp, cabbage, bell peppers, green onions, cilantro and basil in large bowl.
3. Pat cucumber pieces dry on paper toweling and add to salad. Toss salad with dressing.
4. Place salad on plates and sprinkle with peanuts and sesame seeds. Serves 6.