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Recipes - Thai Cucumber and Shrimp Salad Recipe

Recipe Name

Thai Cucumber and Shrimp Salad

Submitted by embrandon
Recipe Description A wonderful and light thai inspired salad. Traditionally calls for beef, but I've substituted shrimp.
Quantity 1 Quantity Unit salad serving Servings  
Prep Time (minutes) 35 Cook Time (minutes) 5 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
ouncesshrimp shelled and deveined (small)
3
teaspoonsBraggs Liquid Aminos
1
tablespoonLow Sodium Natural Peanut Butter
1
teaspoonfresh ginger, grated
1/4
teaspoongarlic minced
1
teaspoonolive oil
1/4
cup, slicedPeppers, sweet, red, raw, sliced
1
cup slicesEnglish Cucumber
1/2
tablespooncilantro, fresh, chopped
1/2
tablespoonpeanuts dry-roasted, without salt
1
tablespoonrice vinegar
1/2
tablespoonsugar
1
teaspoonfresh ginger, grated
1/4
tablespoonLime juice, raw
Steps
Sequence Step
1Make a marinade with the bragg''s, peanut butter, 1/4 T ginger, and garlic. Marinade shrimp for 20-30 minutes.
2Once shrimp has marinaded, heat oil in a non-stick skillet and saute shrimp until pink (about 2-3 minutes). Transfer to a plant and set aside.
3Make a dressing from the rice vinegar, sugar, 1/4 T ginger, and lime juice.
4Toss raw vegetables (including cilantro) in the dressing.
5Serve salad with warm or room temperature shrimp served on top.
6Garnish salad with chopped peanuts.






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