Thai Shrimp Crunch Salad

by Sabrina Snyder

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10 Comments

4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Thai Shrimp Crunch Salad is a refreshing and zesty meal! Perfect for a light lunch, put on pasta, or make it into a lunch wrap! Try it soon!

Step up your Salad Recipe game with these delicious Thai flavors! My Asian Chicken Salad with Sesame Peanut Dressing and Thai Beef Salad bring similar flavors to make lunch time less boring!

Shrimp salad with lime wedge
Shrimp salad with berries and peas
Collage of shrimp salad

Sabrina’s Thai Shrimp Crunch Salad Recipe

Thai Shrimp Crunch Salad is my answer to ordering salads at my favorite restaurants. This salad is a recreation (but not a copycat so I won’t name it after them) of a salad I love at a casual dining restaurant. The best part is it’s quick, simple, and easy to make and totally customizable to you. Check out my Variations Section for some ideas!

Recipe Card

Dinner, then Dessert

Thai Shrimp Crunch Salad Recipe

Thai Shrimp Crunch Salad is a refreshing and zesty meal! Perfect for a light lunch, put on pasta, or make it into a lunch wrap! Try it soon!
Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Thai
Author Sabrina Snyder
Shrimp salad with lime wedge
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Ingredients
 

For the Thai Peanut Dressing

  • ½ cup smooth peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ cup water

For the Salad

  • 1 pound 16-20 shrimp , deveined and peeled
  • 2 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 4 cups chopped Napa cabbage
  • 1 carrot , sliced very thinly
  • 1 red bell pepper , sliced very thinly
  • 1 cucumber , halved and thinly sliced
  • 1 cup edamame
  • 1/2 cup cilantro , chopped
  • 1/2 cup almonds , chopped
  • 1 lime , cut into wedges for serving

Instructions

  • Whisk peanut butter, rice vinegar, sugar, and soy sauce in a medium bowl until smooth and set aside.
  • For the shrimp, toss the shrimp in the canola oil and soy sauce.
  • Heat a large skillet on high heat.
  • Cook the shrimp for two minutes on high on each side.
  • For the salad, add the cabbage, carrot, bell pepper, cucumber, edamame and cilantro in a large bowl and toss.
  • Top with shrimp and salad dressing.
  • Garnish with chopped almonds and a wedge of lime.

Nutrition

Calories: 418kcal | Carbohydrates: 32g | Protein: 18g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Sodium: 594mg | Potassium: 932mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3918IU | Vitamin C: 70mg | Calcium: 158mg | Iron: 3mg

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Note from Sabrina

Make sure not to overcook your shrimp. Shrimp cook quickly—about 2 minutes per side over high heat. Remove them as soon as they turn pink and opaque so they stay juicy and tender. Learning to cook shrimp is an art, so test one out and make sure you have your timing down before you put them all into cook. Plus, now you have a taster before everything else is done. Win-win!

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About this Recipe

The nut crunch of the topping (I swap almonds in place of peanuts) and skipping the crispy wontons and rice sticks saves a lot of added fat you don’t need because the dressing is amazing. The added shrimp on top are the perfect accompaniment to the salad, adding a light, soft texture with the rich dressing that tastes, oh so good, with no added oils! The dressing is so good I’ve actually been using it as a dipping sauce too.

Serving Ideas

  • If you want to go full out with the Thai theme, you can pair this salad with an appetizer of Chicken Satay, and a delicious Thai Tea to drink.
  • Take the filling of the salad and wrap it in rice paper. Then you can dip it in the dressing.
  • Wrap the tasty shrimp salad inside a tortilla for a handheld lunch option.
  • It also works great on pasta so if you wanted to swap the greens for pasta and just steam the peppers and carrots for a couple of minutes it would make a great Thai Shrimp Pasta.

Variations

  • Nuts: Swap the almonds out for your favorite nut if you aren’t a fan of them. Cashews or peanuts would both work well.
  • Meat: You can easily swap the shrimp for chicken or steak, or even crispy tofu.
  • Lime Juice: If you want to kick up the lime flavors you can add a tablespoon of lime juice to your dressing and additional zest on top of the salad.
  • Gluten-Free: Make the dish gluten free simply by swapping tamari for the soy sauce.
  • Sesame Flavor: If you want to add the flavor of sesame to your salad you can add in a teaspoon of sesame oil to the dressing.

More Delicious Salad Recipes

shrimp salad pin image

Photos used in previous version of post

Shrimp Thai Crunch Salad made with a delicious and EASY peanut sesame dressing.
salad and green tea

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. 1. I love a good salad with a crunch.
    2. I probably want to drink that dressing. (And by probably, I mean REALLY.)
    3. I cannot wait to serve this to my family!

    Reply