Try this Thai Shrimp Salad recipe, or contribute your own.
Suggest a better descriptionContributed to the echo by: Stephen Ceideburg This is a nice, light but spicy salad, typical of a lot of Thai dishes. THAI SHRIMP SALAD Shell and devein the shrimp, and cut in half lengthwise. Parboil the shrimp and celery slices for 20 seconds. Drain, and rinse under cold water to stop the cooking; set aside on paper towels to drain. Combine the fish sauce, lime juice, suigar and slat in a small bowl. Stir in the oils, chile peppers and garlic and set aside. Set aside the scallions, mint leaves and coriander. Arange the cucumber slices on a small platter. Toss the shrimp and celery with the sauce, and stir in the scallions, mint and coriander. Allow to set for 5 to 10 minutes, toss again, arrange over the cucumber slices and serve.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 15 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 560.4mg | 19 % | |
Potassium 28mg | 1 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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