Thai Cucumber and Shrimp Salad
This fresh and simple Thai shrimp salad can be served as a light lunch or as part of a Thai-style dinner.
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Ingredients
Shrimp
2 TBSP avocado oil
1 pound shrimp
3 cloves garlic
1⁄4 tsp sea salt
Salad
1 large English cucumber
2 shallots
2 fresh hot red pepper
1⁄2 cup cilantro finely chopped
3 TBSP lime juice
2 tsp fish sauce - Additives and sugar-free - Alternatively use mashed anchovies
Shrimp
2 TBSP (30 ml) avocado oil
450 gram shrimp
3 cloves garlic
1⁄4 tsp (1.25 ml) sea salt
Salad
1 large English cucumber
2 shallots
2 fresh hot red peppers
8 gram cilantro finely chopped
3 TBSP (15 ml) lime juice
2 tsp (10 ml) fish sauce - Additives and sugar-free - Alternatively use mashed anchovies
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Instructions
Shrimp:
- Rinse and drain the shrimp.
- Heat a 12-inch stainless steel skillet over medium-
high heat. Add the oil and then add the shrimp, being careful of any splattering oil. - Quickly sauté the shrimp on both sides, keeping them moving in the pan. This
should only take 2 to 3 minutes. - Then add the garlic and salt; sauté for 30 seconds more. Be careful as garlic
can burn quickly at high temperatures! - Remove shrimp from pan and place onto a large plate to cool.
Salad:
- Slice the cucumbers on the diagonal (not too thin!), then cut each slice into
half lengthwise and add them to a bowl. - Thinly slice the shallots and hot chili peppers and add them to the bowl.
- Add the finely chopped cilantro, freshly squeezed lime juice, and fish sauce.
- Toss everything together. Taste and add more fish sauce or a few pinches of sea
salt if needed. - Then add the cooled shrimp to the salad. Toss everything together and serve.
Nutritional Info
Storage
Notes
The salad can get spicy, depending on the variety of hot chili peppers you are using. Be sure to use a large, heavy-bottomed stainless steel
skillet for cooking the shrimp. You'll need a pan that can hold enough heat, but that is also light enough to handle to keep the shrimp moving in the pan.
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