Thai-Style Shrimp Salad

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 0 mins

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.


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

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 140
  • Fat 5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 145mg
  • Sodium 1130mg
  • Potassium 300mg
  • Carbohydrate 8g
  • Fiber 1g
  • Sugars 4g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 35%
  • Calcium 8%
  • Iron 4%