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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.