Inspired by an Applebee’s menu favorite, this Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under a dressing of spicy-sweet Thai peanut sauce and a bright chili-lime vinaigrette for a light summer feast.
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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!
My Thai Shrimp Salad Applebee’s copycat recipe 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 this salad: The Salad Base, the Pan-fried Shrimp, the Chili-Lime Dressing, and the Peanut Sauce – and each one is super-easy to throw together.
Thai Shrimp Salad {Applebee's Copycat}
Print Recipe Pin RecipeServings: 4
Calories: 288kcal
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 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. Serve with Chili-Lime Vinaigrette and Sweet & Spicy Peanut Sauce. Garnish with additional cilantro and wonton strips.
Notes
NUTRITION INFORMATION DOES NOT INCLUDE CALORIES/AMOUNTS FOR CHILI LIME VINAIGRETTE OR SPICY PEANUT SAUCE. (SEE RECIPES BELOW.)** I substitute in 1 teaspoon of my Spicy Skillet Dry Rub for the chili powder and cayenne. 1 serving {with 2 T Chili-Lime Vinaigrette & 2 T Sweet & Spicy Peanut Sauce} = 8 WW SmartPoints [2018]
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 17.9g | Protein: 22.1g | Fat: 15.5g | Saturated Fat: 2.1g | Cholesterol: 121mg | Sodium: 297mg | Potassium: 861mg | Fiber: 5.1g | Sugar: 3.9g | Calcium: 284mg | Iron: 4mg
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.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Chili-Lime Vinaigrette
Print Recipe Pin RecipeCalories: 100kcal
Ingredients
Instructions
- Combine all ingredients in a jar and shake to combine. (Remember to put the lid on first 😉)
Nutrition
Serving: 2Tbls | Calories: 100kcal | Carbohydrates: 10.3g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Sodium: 264mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 9.5g | Calcium: 8mg
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.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Sweet & Spicy Thai Peanut Sauce
Print Recipe Pin RecipeCalories: 100kcal
Ingredients
- 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
Serving: 2Tbls | Calories: 100kcal | Carbohydrates: 7.3g | Protein: 3.2g | Fat: 7.8g | Saturated Fat: 3.3g | Sodium: 320mg | Potassium: 119mg | Fiber: 1g | Sugar: 5.2g | Calcium: 11mg | Iron: 1mg
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.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
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