Sweet 'n Low

Sweet-and-Sour Thai Shrimp Salad


Coconut and lime juice balance the spicy bite of crushed red pepper in this summer cooler.

25 Minutes to Prepare and Cook


Ingredients
DRESSING

1 1/2 tablespoons olive oil

1/4 teaspoon crushed red pepper flakes, or to taste

1/4 cup bottled clam juice

2 tablespoons fresh lime juice

SHRIMP SALAD

12 ounces peeled and deveined medium shrimp

1 small head Savoy cabbage or iceberg lettuce, shredded (4 cups)

1 large carrot, peeled and grated (1 cup)

4 ounces bean sprouts

3 tablespoons unsalted dry-roasted peanuts

3 tablespoons flaked sweetened coconut1 scallion, including top, thinly sliced


Directions

1. Bring a large saucepan of water to boil.

2. Make dressing: Meanwhile, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, swirling occasionally, 3 minutes. Strain oil into a small bowl (discard red pepper flakes) and whisk in clam and lime juices; set aside.

3.Make shrimp salad: Drop shrimp into the boiling water, reduce heat to medium-low and simmer 2 minutes, until shrimp turn opaque.

Drain shrimp and rinse under cold water to stop the cooking process; drain well.

Transfer shrimp to a large bowl; add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion.

Pour dressing over salad and toss to coat.
Number of Servings: 4

Nutritional Info
Servings Per Recipe: 4

Amount Per Serving

Calories: 21.0

Total Fat: 0.2 g

Cholesterol: 41.4 mg

Sodium: 47.6 mg

Total Carbs: 0.0 g

Dietary Fiber: 0.0 g

Protein: 4.4 g