Easy Thai Shrimp Salad


Today on The Stay At Home Chef I’m
showing you how to make Thai Shrimp Salad You can never have too many good
salad recipes. This salad is easy to make It’s super flavorful. It has a
thai-inspired dressing that also flavors the shrimp
and you are going to love it! We’re gonna start by making our Thai inspired chili
lime vinaigrette. You’ll need 1/4 cup of freshly squeezed lime juice and
3 tablespoons of soy sauce, 2 tablespoons of olive oil, 1 tablespoon
of brown sugar, 2 cloves of minced garlic and 1/2 a teaspoon of red pepper
flakes/ We’ll whisk this together We’ll set that aside for a second and next
you’ll need one pound of shrimp. Now you can use already cooked shrimp if you’d
like but if you’d like to cook up your own you’ll need 1 pound of shelled and
deveined shrimp. Now with shrimp you can leave the tail on and let people eat
past it while they eat or you can clip off all of the tails. Then we’ll get 2
tablespoons of butter melting in a large skillet over medium-high heat. Then we’ll
add in our shrimp season with 1/4 teaspoon of salt and 1/4 teaspoon
of black pepper. Then we’ll toss these around and cook them for three to four
minutes. Now it’s really easy to tell when shrimp is done because it turns
pink and is no longer transparent. You want to be sure not to overcook it
otherwise it’ll be chewy. Then we’ll remove the shrimp and transfer them to a
clean bowl. Now if you’re using precooked shrimp just add those to the bowl you
can season with a little salt and pepper and then we’ll drizzle on about half of
our little chili lime vinaigrette and give this a quick toss. Next we’re ready
to compile our salad. You’ll need about 4 cups of loose salad greens you can use
any kind you want. I’m using a spring mix today but you could use some Asian
greens, you could just use spinach, really you can use whatever you like. I do like
the spring mix because it’s so pretty Then we’re gonna add in about 2 cups of
loose cilantro leaves so I just trim off the end of the bunch and give this a
rough chop. We’re using leaves and stems here both have good flavor and we’re
basically using the cilantro as an additional salad green. So we’ll
add this in with our salad greens and I’m going to briefly toss this together to mix
in that cilantro. Then we’ll add on our shrimp. Then I like to add on 1/2 cup
of sliced almonds, 8 ounces of diced water chestnuts and those come in a can
and you want to make sure you drain them and last 1/2cup of wonton strips to
add a little bit of crunch . Ten when you’re ready to serve you’ll drizzle on
the remaining chili lime vinaigrette as well as 1/3 of a cup of peanut sauce. It
should be really easy to find in the Asian section of your grocery store. Give
it a toss and then you are ready to eat! Thanks for watching! You can find the
full written recipe in the video description. Be sure to subscribe, like,
and follow and check out the rest of my videos where you can find hundreds of
restaurant quality recipes you can easily make at home. We’ll see you later!

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