Thai Chili Shrimp Salad

Veggies

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April 4, 2024

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How is it already Memorial Day Weekend!?

Originally Published 05/28/2021

I have no idea where this year is going… It’s going to be The Fourth of July and then Christmas before we know it! In any case, I hope you have some super fun plans for the long weekend! Maybe it will include making this Thai Chili Shrimp Salad lol.

In fine Tennessee fashion, the weather has decided to be fickle. Last week, overnight, we woke up to 90-degree summer days. But of course, today is rainy, and tomorrow is supposed to be cold again… Just in time for us to go to the lake lol. Come on Tennesee, work with me here!! However, in preparation for wearing a swimsuit this weekend, I ate a salad this week…😂

Yes, I ate one single healthy meal that wasn’t carb-loaded and am hoping for a miracle 🤷🏼‍♀️😆. In all seriousness though, this salad is so tasty, I could eat it for all the dinners and be satisfied! If you love fresh herbs like cilantro and basil and a little bit of heat… you’re gonna enjoy this Thai Chili Shrimp Salad too! I’ll keep this post nice and short as we’re headed out the door to relax ☺️.

Firstly, marinate the shrimp!

Put the shrimp, 2 tbsp of lime juice and one can of light coconut milk in a bowl and let it sit for at least an hour before you cook the shrimp.

When you’re ready to make the salad, pour a tbsp of olive oil into a medium frying pan. Drain the shrimp and add them to the pan. Cook them over medium heat until they turn pink!

Be careful not to overcook them though! Shrimp go from done to overdone in .02 seconds!

Next,

mix up some dressing!

Other than the mango, fresh herbs, and jalapenos…ok other than the whole rest of the salad is amazing, this dressing is also fantastic! It’s sweet, spicy, and tangy!

Put all of the ingredients in a bowl and whisk them together. Easy peasy! Next, chop up the cilantro and basil, and slice the red peppers and mangos. 

If you’d like to get fancy and make the mango flowers check out this quick tutorial!

How To Make Mango Rose Flower | Fruit Carving Garnish | Sushi Garnish 芒果玫瑰花

Now it’s time to assemble this gorgeous Thai Chili Shrimp Salad!

You can make one large salad bowl for people to serve themselves from or beautiful individual salad plates! It’s up to you ☺️.

I started by layering the baby spring mix on the bottom and then adding the other ingredients in sections over the top.

Finish it off with a drizzle of Thai chili sauce and chopped cashews! That’s it! So simple, beautiful, and good.

Serve it up and enjoy! Thanks for reading  – hope you have an amazing weekend filled with sunshine, fun, and friends.

Print Recipe

Thai Chili Shrimp Salad

A quick, easy and healthy salad packed full of delicious Thai flavors!
Prep Time30 minutes
Marinate1 hour
Course: Salad
Servings: 4 people

Equipment

  • Large bowl
  • Cutting Board & Knife
  • Measuring Cups and Spoons
  • Small Bowl
  • Medium-size Frying Pan

Ingredients

Shrimp Marinade

  • 1 1/2 lbs Shrimp de-veined & shelled
  • 2 tbsp Lime Juice
  • 1 can Lt. Coconut Milk
  • 1 tbsp Olive Oil

Salad Dressing

  • 1/2 Cup Sweet Chili Sauce
  • 3 tbsp Rice Wine Vinegar
  • 1/2 tbsp Sesame Seed Oil
  • 1 tsp Fish Sauce
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Ground Ginger

Veggies

  • 1/2 cup Cilantro chopped & divided
  • 1/2 cup Basil chopped & divided
  • 1 Red Pepper sliced & divided
  • 1 Jalapeno sliced & divided
  • 2 Mangos sliced & divided
  • 1/4 cup Cashews chopped & divided
  • 1 5 oz Baby Spring Lettuce Mix divided

Instructions

Shrimp

  • At least one hour before you’re ready to cook the shrimp for the salad, in a large bowl, combine the de-veined, shelled shrimp with 1 can of lite coconut milk and 2 tbsp of lime juice. Let it marinate until you’re ready to cook!
  • After marinating, in a medium-size frying pan over medium heat add 1 tbsp of olive oil. Drain the shrimp and add them to the frying pan, cook for 5-10 minutes or until perfectly pink!

Thai Chili Dressing

  • In a small bowl, combine the 1/2 cup sweet chili sauce, 3 tbsp rice wine vinegar, 1/2 tbsp sesame seed oil, 1 tsp fish sauce, 1/8 tsp garlic powder, and 1/8 tsp of ground ginger. Whisk together to combine. Set aside.

Assemble

  • Start by placing the baby spring mix down and then layer the chopped basil, cilantro, mango slices, and red peppers. Next, make a line of shrimp down the bowl, top with a few jalapenos, drizzle with dressing, and finish with a sprinkle of chopped cashews!
  • Grab a fork, dig in, and enjoy!!
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