- 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
Sweet-and-Sour Thai Shrimp SaladSubmitted by: TABBYKAT75
IntroductionCoconut and lime juice balance the spicy bite of crushed red pepper in this summer cooler. Coconut and lime juice balance the spicy bite of crushed red pepper in this summer cooler.
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
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 coconut
1 scallion, including top, thinly sliced
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.
Nutrition Per Serving:
Per serving: Calories 210, fat 9 g, saturated fat 3 g, cholesterol 130 mg, sodium 190 mg, carbohydrate 12 g, fiber 3 g, protein 21 g.
Number of Servings: 4
Recipe submitted by SparkPeople user TABBYKAT75.