Description
A traditional Thai cucumber and shrimp salad.
Ingredients
Scale
- 8 raw jumbo shrimp (peeled, deveined, and cut in half lengthwise)
- 1 cup cucumber (chopped bite size)
- 2 shallots (finely sliced)
- 1 small tomato (chopped bite size)
- 2 leaves lettuce (shredded by hand (optional))
- 1 teaspoon sesame seeds
For the dressing:
- 2 Thai chili
- 2 tablespoons fish sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
Instructions
- Bring a small pot of water to boil and cook the shrimp for 3 minutes.
- Drain and pat the shrimp dry with paper towel. Refrigerate to cool.
- Make the dressing by mixing all the ingredients in a small bowl.
- Put all the ingredients for the salad in a bowl, including the shrimp and pour the dressing over.
- Toss well and serve cold.
Notes
This salad is best eaten fresh. For storing, refrigerate in an airtight container. It will will keep for 2 days.
Nutrition
- Serving Size:
- Calories: 128
- Sugar: 9 g
- Sodium: 1510.9 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Carbohydrates: 13.6 g
- Fiber: 2.6 g
- Protein: 16.5 g
- Cholesterol: 114 mg
