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Thai Shrimp Salad

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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2006

Nutritional Information

  • Per Serving
  • Calories 665
  • Fat 60g
  • Sat Fat 5g
  • Cholesterol 143mg
  • Sodium 1078mg
  • Protein 18g
  • Carbohydrate 16g
  • Sugar 8g
  • Fiber 3g
  • Iron 2mg
  • Calcium 110mg
What does this mean? See Nutrition 101 .

Quick Tip

Salad dressing
You can make the dressing ahead of time and refrigerate it for up to 1 week.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.