Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee’s)
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When Mr B and I were on the road last month, we stopped in at Applebee’s for lunch, and I ordered their Thai Shrimp Salad – which immediately became my newest favorite thing to eat. So of course I had to run home and figure out how to make it!
Our Spicy Thai Shrimp Salad makes a wonderfully satisfying meal that can be ready to serve in less than 30 minutes! This salad is absolutely delicious – and it’s a great pick if you happen to be trying to eat light and healthy, too.
There are four basic components to our Thai Shrimp Salad, and each one is super-easy to throw together.
- Salad Base
- Pan-fried Shrimp
- Chili-Lime Dressing
- Peanut Sauce
Thai Shrimp Salad {Applebee's Copycat}
Ingredients
Pan-fried Shrimp
- 1 teaspoon minced garlic
- 8 ounces raw shrimp peeled & deveined
- 1/2 teaspoon butter
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder [**See Note]
- 1/4 teaspoon cayenne [**See Note]
Salad
- 1/2 head Napa or Savory cabbage chopped
- 2 cups fresh spinach coarsely chopped
- 1 cup shredded red cabbage
- 2 medium carrots peeled and shredded
- 1/2 cup shelled edamame
- 3 green onions thinly sliced
- 1/4 cup sliced almonds toasted
- Wonton Strips
- 1/4 cup chopped cilantro (reserve some uncut for garnish)
- 1 batch Chili Lime Vinaigrette (Recipe Below)
- 1 batch Sweet & Spicy Peanut Sauce (Recipe Below)
Instructions
Prepare Pan-fried Shrimp
- In a large self-sealing plastic bag, combine shrimp, minced garlic, chili powder, and cayenne. Toss until shrimp are evenly coated with the spice mix.
- Heat a large, heavy skillet over medium high heat. Melt olive oil and butter and swirl to coat the bottom the the skillet. Add shrimp in a single layer. (Do not crowd in pan.) Pan-fry about 2 minutes, then turn and fry until shrimp become pink all the way through and slightly firm, about 2-3 minutes. Do not over cook! Carefully remove shrimp from skillet and set aside.
Assemble Salad
- Layer or toss cabbages, spinach, carrots, edamame, green onions, and sliced almonds, wonton strips, and cilantro in bowl. Drizzle with Chili-Lime Vinaigrette and Sweet & Spicy Peanut Sauce. Garnish with additional cilantro and wonton strips. Serve with additional Vinaigrette and Peanut Sauce.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
What kind of shrimp work best for this Shrimp Salad?
There are so many factors that can influence what shrimp you purchase, and where. I found this article, Everything You Need to Know to Buy Better Shrimp, to be thorough and very helpful.
Personally, we liked to use medium shrimp, and use either fresh or frozen depending on the season. When purchasing frozen shrimp, we usually go with individually frozen (IQF), head-off, peel-on shrimp. We find the pre-peeled shrimp to be of lower quality, with less flavor, and peeling them takes only a few minutes.
Chili-Lime Vinaigrette
Print Recipe Pin RecipeIngredients
Instructions
- Combine all ingredients in a jar and shake to combine. (Remember to put the lid on first!)
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Is Gochujang paste new to you? Learn more about it by visiting our Gochujang Roasted Brussels Sprouts recipe. OMG – seriously, the best Brussels Sprouts ever! (For reference: Before them, I wouldn’t touch the things.)
Sweet & Spicy Thai Peanut Sauce
Print Recipe Pin RecipeIngredients
- 1/4 cup creamy peanut butter
- 1/4 cup canned coconut milk
- 1 tablespoon fish sauce (I prefer "Red Boat" fish sauce)
- 1 - 2 tablespoons fresh lime juice
- 1 tablespoon honey or coconut or agave nectar
- 1 clove minced garlic
- 1/2 - 1 teaspoon grated fresh ginger
- 1/2 - 1 teaspoon gochujang paste Totally optional. You can also use your favorite heat: Sriracha, red pepper flakes, etc.
Instructions
- Combine all ingredients and whisk or blend until smooth.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Do you love shrimp? Then you’ll love our Cast Iron Shrimp & Grits Pizza (with GF Polenta Crust!) and our Sweet Potato Pad Thai with Shrimp – be sure to check them out!
Looking for more hearty, healthy salads? Here are a few of our favorites:
- Armenian-style Eggplant & Carrot Salad
- Potluck-Worthy Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce
- Moroccan Carrot Salad with Harrissa, Feta & Fresh Herbs
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the flavors in this is much better than anything Applebees makes I can tell this is a great recipe and will love it
This looks absolutely delicious! What a wonderful summertime shrimp salad. Loving all the flavors.
I haven’t tried the Applebees version, and now with yours I won’t have to! This looks so fresh and delicious! I love Thai flavors!
I love spicy Thai flavors!
this shrimp salad looks amazing and specially with the dressing too!! So YUM!
This looks amazing! I love copycat recipes, I’d love to try it with chicken too!
I love shrimps and salads, that’s a perfect combination for summer. The spicy dressing also appeals to me. Can’t wait to prepare it at home. 🙂
Looks so delicious. The recipe breakdown is so simple and easy to follow.
Looking forward to weekend to try this.
Mmm doesn’t this look delicious! It’s a perfect summer salad to enjoy. I love all the different flavours in it.
This looks like such a fresh and delicious meal for the summer!! I will definitely be adding the ingredients fir this recipe to my shopping list this week! Thanks for the fabulous idea!
This Thai shrimp salad is my favorite at Applebees! Thank you for the recipe.
Thank you for checking it out!
This is really lovely, and that spicy dressing is really unique. It’s the first time I see Thai flavors marry with Korean gochujang. 🙂
We have a lot of Asian fusion here in the Pacific NW, so we’re used to it. ?
OOOOH this looks great! I could just eat this up with a spoon!
I love thai food and the spicy thai flavoring was mouth watering.
I love the colors in this salad. It has the right amount of crunch, and it’s super flavorful!
This is Terrific… Have made this several times and it just gets better. The Vinaigrette along with the peanut sauce…..yum!!! I started using store bough Korean gochujang and i got motivated to make my own.. Mine is better and i make two, one spicy and the other milder..
Thank You…
Thanks so much for the great feedback, Bill! Homemade gochujang? That sounds fabulous!!
(You might want to check out my recipe for Gochujang Roasted Brussels Sprouts. I am a former Brussels Sprouts hater: these are the sprouts that changed my life.)