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Thai Shrimp Salad

4 servings

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Ingredients:
  • 12 ounces Contessa x-large Cooked Tail-on Shrimp

  • 1 1/2 ripe papayas or 1 cantaloupe

  • 1 red bell pepper

  • 1 cucumber

  • 1 bunch spinach

  • 3/4 cup pine nuts

Dressing:
  • 3 tablespoons fresh lime juice

  • 3 tablespoons brown sugar

  • 3 tablespoons thai fish sauce

  • 1/2 teaspoon chinese chile sauce

  • 2 tablespoons fresh ginger, finely minced

  • 2 green onions, minced

  • 1 tablespoon fresh cilantro, minced

Steps:
  • Heat oven to 325º F. Toast pine nuts for 10-15 minutes or until lightly golden, set aside.

  • Peel and seed papaya or cantaloupe, cut into 1/2 inch cubes, set aside.

  • Stem and seed red pepper, cut into 1/2 inch cubes, refrigerate.

  • Cut cucumber in half lengthwise and scrape out the seeds.

  • Cut into 1/4 inch long strips and place strips together and cut into 1/2 inch cubes, refrigerate.

  • Wash and dry spinach then cut into shreds, refrigerate.

  • Combine all dressing ingredients in a jar and shake.

  • Separate spinach onto 4 plates, place papaya, shrimp, pepper, cucumber and pine nuts in a bowl.

  • Shake dressing and pour on top.

  • Toss all ingredients and place over spinach.

  • Serve immediately.