Lime Shrimp Salad with Bean Sprouts and Thai Basil

Lime Shrimp Salad with Bean Sprouts and Thai Basil
Photo by Randy Mayor

Ingredients

  • ¾ pound medium shrimp, peeled and deveined
  • ¾ cup shredded carrot (about 1 large)
  • ¼ cup coarsely chopped Thai basil leaves
  • 2 cups thinly sliced napa (Chinese) cabbage
  • ¾ cup shredded carrot (about 1 large)
  • Salad:
  • 1 cup diced fresh pineapple
  • + 27 more ingredients
    • 2 tablespoons fish sauce
    • 2 cups fresh bean sprouts
    • 2 garlic cloves, minced
    • 3 tablespoons fresh lime juice (about 1 lime)
    • 2 tablespoons fish sauce
    • Salad:
    • ¾ cup chopped unsalted, dry-roasted peanuts
    • 2 cups thinly sliced napa (Chinese) cabbage
    • ¾ pound medium shrimp, peeled and deveined
    • 1 tablespoon brown sugar
    • ½ cup coarsely chopped mint leaves
    • 3 tablespoons fresh lime juice (about 1 lime)
    • Lime wedges (optional)
    • Lime wedges (optional)
    • 2 garlic cloves, minced
    • ¼ cup coarsely chopped Thai basil leaves
    • ¾ cup chopped unsalted, dry-roasted peanuts
    • 5 cups water
    • Dressing:
    • Dressing:
    • 2 Thai chiles, seeded and minced
    • 2 Thai chiles, seeded and minced
    • 5 cups water
    • ½ cup coarsely chopped mint leaves
    • 2 cups fresh bean sprouts
    • 1 tablespoon brown sugar
    • 1 cup diced fresh pineapple

1. To prepare salad, combine first 6 ingredients in a large bowl. 2. Bring 5 cups water to a boil in a large saucepan. Add shrimp to pan; reduce heat, and simmer 2 minutes or until done. Drain and rinse shrimp under cold water; drain well. Cut shrimp in half lengthwise; add shrimp to sprouts mixt...

View full recipe at My Recipes

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