Chopped Thai Shrimp Salad with Garlic Lime Dressing
Total Time
35 minutes
Prep Time
15 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(16)
Ingredients
4-6 servings
- For the Garlic Lime Dressing:
- 1/2 cup olive oil (or other oil)
- 1/4 cup white wine vinegar
- Juice of two limes (lemons also work)
- 2 tablespoons water
- 1 tablespoon honey
- 2 cloves garlic
- 1 serrano pepper, keeping the ribs and seeds if you like spicy
- 1 cup packed fresh herbs (mint, cilantro, green onions, parsley)
- 1/2 teaspoon salt
- For the Salad
- Oil for the pan
- 3 cloves garlic, minced
- 1 serrano pepper, minced
- 1 lb. shrimp
- 4 cups spinach or other greens
- 4 large carrots, peeled
- 2 cups edamame, shelled and cooked
- 3/4 cup cashews
- Fresh wonton wrappers + oil for frying if you want to REALLY take it over the top
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Preparation
Step 1
Dressing: Pulse all the ingredients except the herbs together in a food processor or blender. Add the herbs and pulse until they are just green specks (not green puree) in the dressing. Add salt, taste, and adjust. Set aside.
Step 2
Shrimp: Heat a little bit of oil in a large skillet over medium low heat. Toss in the garlic and the serrano pepper and stir-fry for 1 minute or until fragrant, being careful not to burn or brown the garlic. Add the shrimp, sprinkle with a little salt, and turn up the heat a little bit – enough to cook the shrimp but not so much that you burn the garlic. Sauté for a few minutes – when the shrimp is no longer translucent, remove from the pan and set aside until cool enough to handle. Roughly chop the shrimp.
Step 3
Veggies: Chop the veggies very finely – I do this by just running each ingredient (cashews first, then edamame, carrots last) through the food processor a bit. It gets everything to have that nice “chopped salad” texture without taking a ton of time.
Step 4
Serve: Toss the chopped veggies, chopped shrimp, greens, and dressing together. Top with wonton strips if you have them (see notes).
Step 5
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Chef's notes
Crispy Wonton Strips:
heat oil in a heavy duty frying pan over medium low heat, about 1 1/2 inches deep. Cut fresh wonton wrappers into strips. When the oil is hot (it’s ready when a drop of water sizzles across the top), add the wonton strips and gently flip every 30 seconds to 1 minute until very light golden brown. Remove with tongs or a slotted spoon and place on paper towels to drain excess oil. Sprinkle with salt. And now – good luck not eating every last one.
