Serves 4
15 min
Shrimp Salad with Thai Flavors
Recipe GLPR10406945e11965
A vibrant, refreshing Southeast Asian-inspired shrimp salad combining tender cooked shrimp with a creamy, aromatic Thai-spiced dressing. The dressing balances sweet, sour, spicy, and umami notes through peanut butter, lime, fish sauce, and lemongrass. Fresh herbs and sweet peppers add brightness and crunch to this light, satisfying dish.
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Ingredients
4 teaspoons smooth peanut butter
2 tablespoons mayonnaise
1 teaspoon Sriracha
1/2 teaspoon ground ginger
2 tablespoons chopped green onion
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 tablespoon lime zest
1 teaspoon lemongrass paste
1 pound cooked shrimp, peeled and deveined
5 Peppadew peppers, chopped
1 tablespoon fresh Thai basil, chopped
Salt and black pepper to taste
1/4 cup roasted peanuts for garnish
Directions
In a small bowl, whisk together the peanut butter, mayonnaise, Sriracha, ground ginger, fish sauce, lime juice, lime zest, and lemongrass paste until smooth and well combined. Adjust seasoning with salt and black pepper to taste.
Verify that the shrimp have been cooked to an internal temperature of 145°F and are completely chilled. If using raw shrimp, cook them in boiling salted water for 2-3 minutes until pink and opaque throughout (145°F internal temperature), then drain and chill before proceeding.
In a large mixing bowl, combine the cooked shrimp, chopped Peppadew peppers, and green onion. Pour the Thai-spiced dressing over the shrimp mixture and gently toss until all ingredients are evenly coated.
Fold in the fresh Thai basil gently to preserve the delicate leaves. Taste and adjust seasonings as needed.
Divide the shrimp salad among four serving plates or bowls. Garnish each portion with roasted peanuts and additional Thai basil if desired. Serve immediately or chill until ready to serve.
