Spicy Thai Shrimp Salad with Coconut-Lime Dressing – Paleo Recipe
A flavorful thai lunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 oz fresh shrimp, peeled and deveined
- 1 tbsp red curry paste
- 2 tsp fish sauce
- 1 tbsp lime juice
- 1 cup mixed vegetables (bell peppers, carrots, cucumber)
- 1/4 cup fresh basil leaves
- 1/4 cup unsweetened coconut flakes
- 2 cups mixed lettuce greens
- 1 tbsp oil for cooking
Instructions
- a. In a bowl, combine shrimp, red curry paste, fish sauce, and lime juice. Marinate for 20 minutes. b. Heat oil in a pan over medium heat. Add marinated shrimp and cook until pink and cooked through. Remove from heat and set aside. c. In a large salad bowl, combine mixed vegetables, lettuce greens, and basil leaves. Top with cooked shrimp and coconut flakes. Drizzle with the prepared coconut lime dressing.
Chef’s Insight
The combination of spicy shrimp and refreshing coconut-lime dressing creates a harmonious balance of flavors, while the crunchy vegetables add texture to the dish.
Notes
Adjust the spice level according to your preference by using more or less red curry paste.