Thai Shrimp Salad with Peanut Dressing
Serves: 4-6 servings
Peanut Dressing
  • ¼ cup natural peanut butter
  • 2 tablespoons canned lite coconut milk
  • 2 tablepoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons chili paste
  • 1 lime, juiced
  • ¼ teaspoon sesame oil
  • ¼ cup vegetable oil
  • 1 tablespoon vegetable oil
  • 1 pound extra large shrimp, peeled, deveined and tails removed
  • 5 ounce package spring lettuce mix
  • ½ cup bean sprouts
  • ⅓ cup dry roasted peanuts, roughly chopped
  • ¼ cup fresh cilantro, roughly chopped
  • ¼ cup green onion, chopped
  • 1 avocado, peeled, cored and chopped
Peanut Dressing
  1. In a medium bowl combine peanut butter, coconut milk, soy sauce, rice vinegar, chili paste, lime juice and sesame oil. Whisk in vegetable oil until smooth and creamy. Cover and chill in the refrigerator until ready to serve.
  1. Heat oil in a large skillet over medium-high heat.
  2. Toss shrimp with 2 tablespoons Peanut Dressing and add to skillet.
  3. Cook for 4-6 minutes, flipping occasionally until pink. Remove from skillet and set aside.
  4. In a large salad bowl toss lettuce mix, bean sprouts, cilantro, peanuts, green onion and avocado. Add in shrimp.
  5. Add desired amount of dressing and toss to combine or serve dressing on the side.
Recipe by Mother Thyme at