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
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
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
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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