Thai-Style Shrimp Salad

Fish sauce, lime juice and a bit of brown sugar add punch to sweet and salty shrimp.

4 servings

Line a 1- or 2-cup plastic food storage container with lid with a leaf or two of Bibb lettuce and spoon this delicious salad inside the “cup.” You’ll be the envy of all those other brown-baggers who are munching on something much more boring.

Ingredients

2 tablespoons lime juice
4 teaspoons fish sauce
1 tablespoon canola oil
2 teaspoons light brown sugar
1 teaspoon minced or grated ginger
1/4 teaspoon crushed red pepper
1 pound small shrimp, cooked and peeled
1/2 cup shredded carrots
1/2 cup thinly sliced green or red bell pepper
1 cup seeded and thinly sliced cucumber
1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint

Prep Time - 5
Cook Time - 0

Instructions

Whisk lime juice, fish sauce, oil, brown sugar, ginger and crushed red pepper in a large bowl. Add shrimp, carrot, bell pepper, cucumber and fresh herbs; toss to coat.

Recipe by Robin Mather.

Nutritional Info (per serving)