Thai Shrimp Salad

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 665 calories
    • Fat 60 g
    • Sat Fat 5 g
    • Cholesterol 143 mg
    • Sodium 1078 mg
    • Protein 18 g
    • Carbohydrate 16 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 110 mg


  1. Check 1 clove garlic, peeled
  2. Check 1teaspoon finely chopped fresh ginger
  3. Check 1tablespoon creamy peanut butter
  4. Check 1/4cup fresh cilantro leaves
  5. Check 3 fresh basil leaves
  6. Check 3 fresh mint leaves
  7. Check 1/4 jalapeno, seeded and roughly chopped (plus more to taste, if desired)
  8. Check 2teaspoons sugar
  9. Check 1 lemon
  10. Check 1 lime
  11. Check 2 oranges
  12. Check 1cup canola oil
  13. Check 1teaspoon sesame oil
  14. Check 3/4teaspoon kosher salt
  15. Check 1/2teaspoon black pepper
  16. Check 1pound large shrimp, peeled and deveined
  17. Check 1 5- to 7-ounce bag spinach
  18. Check bamboo skewers, soaked in water for at least 30 minutes


  1. In a blender, combine the garlic, ginger, peanut butter, cilantro, basil, mint, jalapeño, and sugar and pulse to form a paste. Place a strainer over the blender and squeeze the juice from the lemon, lime, and 1 of the oranges into the blender. With the motor running on low, slowly add the canola and sesame oils. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
  2. Meanwhile, peel the remaining orange. Divide it into segments and cut each one crosswise; set aside.
  3. Heat the grill to medium. Divide the shrimp among 4 skewers. Season with the remaining salt and pepper. Grill, turning once, until the shrimp are pink and cooked through, 3 to 4 minutes total.
  4. Divide the spinach and orange segments among individual plates. Place one skewer on each salad and serve the dressing on the side.