Thai-Style Shrimp Salad

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 0 mins

Fish sauce, lime juice and a bit of brown sugar add punch to sweet and salty shrimp.

Line a 1- or 2-cup plastic food storage container with lid with a leaf or two of Bibb lettuce and spoon this delicious salad inside the “cup.” You’ll be the envy of all those other brown-baggers who are munching on something much more boring.


2 tablespoons lime juice
4 teaspoons fish sauce
1 tablespoon canola oil
2 teaspoons light brown sugar
1 teaspoon minced or grated ginger
1/4 teaspoon crushed red pepper
1 pound small shrimp, cooked and peeled
1/2 cup shredded carrots
1/2 cup thinly sliced green or red bell pepper
1 cup seeded and thinly sliced cucumber
1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint


  1. Whisk lime juice, fish sauce, oil, brown sugar, ginger and crushed red pepper in a large bowl. Add shrimp, carrot, bell pepper, cucumber and fresh herbs; toss to coat.

Recipe by Robin Mather.



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