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Spicy Thai Shrimp Salad
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Today’s recipe calls for fish sauce, without which Thai cooking would lose much of its distinctive flavor… as would the cuisines of its Southeast Asian neighbors.

Fish sauce is pretty pungent, and it only takes a tiny amount to confer the subtle flavor that sets Southeast Asian cooking apart.

If you can’t find fish sauce or don’t like it, you can substitute Japanese-style rice wine vinegar, or the seasoned rice wine vinegar called mirin, which has added sugar and salt. If you use mirin, cut the honey/sugar ingredient by half, to one tsp.

Daikon and jicama are white, crunchy, crisp root vegetables from the East Asian and Latin American traditions. Either one will adds complementary color and texture to this easy, tasty, filling salad.


Spicy Thai Shrimp Salad
Adapted from Eating Well magazine, August 2008.

Serves 4

3 tablespoon lime juice
4 teaspoon low-sodium fish sauce (e.g., Thai Kitchen brand)
1 tablespoon organic extra virgin olive oil
2 tsp honey or light brown sugar
1/4
1/2 teaspoon organic cayenne pepper, to taste (optional)
1/4 teaspoon organic turmeric (optional)
1 lb wild Oregon Pink Shrimp*
1 cup thinly sliced red, yellow, or orange bell pepper**
3/4 cup thinly sliced daikon or jicama
1/4 cup mixed chopped fresh basil, cilantro, or mint

*You can also use our larger wild Pacific Spot Pawns, which you will need to peel and cook. (Our petite wild Oregon Pink Shrimp come pre-peeled and pre-cooked.)
**If you are averse to bell peppers, you can substitute thinly sliced zucchini.

  • Whisk the lime juice, fish sauce, oil, honey or brown sugar and cayenne pepper toghether in a large bowl. Add the shrimp, bell pepper, cucumber and fresh herbs; toss to coat.

  • Serve on a bed of lettuce (Boston lettuce or red/green leaf).


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