Today on The Stay At Home Chef I'm showing you how to make Thai Shrimp Salad
You can never have too many good salad recipes. This salad is easy to make
It's super flavorful. It has a thai-inspired dressing
that also flavors the shrimp and you are going to love it! We're gonna
start by making our Thai inspired chili lime vinaigrette. You'll need
1/4 cup of freshly squeezed lime juice and 3 tablespoons of soy sauce,
2 tablespoons of olive oil, 1 tablespoon of brown sugar, 2 cloves of minced garlic
and 1/2 a teaspoon of red pepper flakes/ We'll whisk this together
We'll set that aside for a second and next you'll need one pound of shrimp. Now you
can use already cooked shrimp if you'd like but if you'd like to cook up your
own you'll need 1 pound of shelled and deveined shrimp. Now with shrimp you can
leave the tail on and let people eat past it while they eat or you can clip
off all of the tails. Then we'll get 2 tablespoons of butter melting in a large
skillet over medium-high heat. Then we'll add in our shrimp season with
1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Then we'll toss these
around and cook them for three to four minutes. Now it's really easy to tell
when shrimp is done because it turns pink and is no longer transparent.
You want to be sure not to overcook it otherwise it'll be chewy. Then we'll
remove the shrimp and transfer them to a clean bowl. Now if you're using precooked
shrimp just add those to the bowl you can season with a little salt and pepper
and then we'll drizzle on about half of our little chili lime vinaigrette and
give this a quick toss. Next we're ready to compile our salad. You'll need about
4 cups of loose salad greens you can use any kind you want. I'm using a spring mix
today but you could use some Asian greens, you could just use spinach, really
you can use whatever you like. I do like the spring mix because it's so pretty
Then we're gonna add in about 2 cups of loose cilantro leaves so I just trim off
the end of the bunch and give this a rough chop. We're using leaves and stems
here both have good flavor and we're basically using the cilantro
as an additional salad green. So we'll add this in with our salad greens and I'm
going to briefly toss this together to mix in that cilantro. Then we'll add on our shrimp.
Then I like to add on 1/2 cup of sliced almonds, 8 ounces of diced
water chestnuts and those come in a can and you want to make sure you drain them
and last 1/2cup of wonton strips to add a little bit of crunch . Ten when
you're ready to serve you'll drizzle on the remaining chili lime vinaigrette as
well as 1/3 of a cup of peanut sauce. It should be really easy to find in the
Asian section of your grocery store. Give it a toss and then you are ready to eat!
Thanks for watching! You can find the full written recipe in the video
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