This Thai Shrimp Salad with Coconut Curry Dressing is a burst of flavors and textures, featuring succulent grilled shrimp, toasted coconut, and a creamy coconut curry dressing. It's a perfect blend of Thai-inspired ingredients that will satisfy your taste buds.
Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup shredded coconut. 1 cup mixed greens e.g., lettuce, spinach. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup roasted peanuts, chopped. 1 lime, cut into wedges.
Instructions: In a skillet over medium heat, toast the shredded coconut until golden brown. Set aside to cool. In a large bowl, combine the mixed greens, cucumber, red bell pepper, and red onion. In a separate bowl, toss the shrimp with a pinch of salt and pepper. Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until cooked through. In a small saucepan, combine the following for the coconut curry dressing: 1/2 cup coconut milk, 1 tbsp red curry paste, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp honey. Heat over low heat, stirring until well combined and heated through. Add the toasted coconut, fresh cilantro, and fresh mint to the salad bowl with the vegetables. Drizzle the coconut curry dressing over the salad and toss to combine. Divide the salad among serving plates and top each with grilled shrimp. Sprinkle chopped roasted peanuts over the salad and garnish with lime wedges. Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 6 minutes
newcomers welcome club
