Description
A vibrant Thai shrimp salad bursting with citrus and spice, perfect for a refreshing summer meal.
Ingredients
- 1 lb fresh shrimp
- 1/2 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/4 cup chopped cilantro
- 2 shallots, thinly sliced
- 1-2 fresh Thai chilies, minced
- 1 cup shredded cabbage
- 1/2 cup cherry tomatoes, halved
- Lettuce leaves for serving
Instructions
- Clean and prepare the shrimp. In a pot, bring water to a gentle boil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove them immediately, straining and rinsing them under cold water.
- In a bowl, whisk together lime juice, fish sauce, and sugar until the sugar dissolves.
- In a large bowl, combine the cooked shrimp, cilantro, shallots, minced chilies, shredded cabbage, and cherry tomatoes.
- Pour the dressing over the shrimp mixture. Toss everything gently but thoroughly to coat all ingredients.
- Serve the salad on a bed of lettuce leaves, garnishing with additional cilantro if desired.
Notes
For a crunchier texture, allow the cabbage to sit in cold water for about 10 minutes before adding it to the salad.