Ingredients for Thai Style Spring Roll Salad With Red Curry Shrimp
- Large Raw Shrimp
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- Vegetable Oil
- 1/2 teaspoon salt
- Cooking Oil
- 1 tablespoon lime juice
- Fresh Gingerroot
- 1 tablespoon fish sauce
- Chili Garlic Sauce
- Rice Noodles
- Iceberg Lettuce
- Carrot
- Cucumber
- Fresh Bean Sprout
- Red Bell Pepper
- Fresh Cilantro
- Fresh Mint Leaves
- Peanuts
- Wonton Wrapper
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How to Make Thai Style Spring Roll Salad With Red Curry Shrimp
- **Marinate the Shrimp:** In a medium bowl, whisk together 2 tablespoons red curry paste, 1 tablespoon brown sugar, 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Add 1 pound shrimp (peeled and deveined) and toss to coat. Marinate for 15 minutes.
- **Prepare the Vinaigrette:** In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 1/4 teaspoon red pepper flakes. Gradually whisk in 3 tablespoons vegetable oil until emulsified. Set aside.
- **Cook the Noodles:** Bring a pot of salted water to a boil. Add 8 ounces rice noodles and cook according to package directions until tender. Drain and rinse with cold water to prevent sticking. Set aside.
- **Prepare the Vegetables:** Chop 1 cup shredded carrots, 1 cup shredded red cabbage, 1/2 cup chopped cilantro, and 1/2 cup bean sprouts. Keep vegetables separate until assembly.
- **Cook the Shrimp:** Heat 1 tablespoon vegetable oil in a skillet or grill pan over medium-high heat. Add the marinated shrimp and cook for 5-7 minutes, or until pink and cooked through. Set aside.
- **Prepare Wonton Strips (optional):** Slice several wonton wrappers into thin strips. Fry in hot oil until golden brown and crispy. Drain on paper towels. (Alternatively, use 1/2 cup chow mein noodles for crunch).
- **Assemble the Salad:** Divide the rice noodles, carrots, red cabbage, cilantro, and bean sprouts evenly between two plates. Top with the cooked shrimp and crispy wonton strips (or chow mein noodles).
- **Dress and Serve:** Drizzle the vinaigrette over the salad and toss gently to combine. Garnish with extra cilantro or lime wedges, if desired. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
88g
Fat
11g
Carbs
18g
