“Paleo Thai Shrimp Salad with Coconut Lime Dressing – A Fresh and Exotic Twist on Classic Paleo Cuisine”
This easy-to-prepare paleo-friendly Thai shrimp salad recipe features a delicious coconut lime dressing, and is perfect for those who love a fusion of flavors and textures. With a cinematic top view and bottom view image, this dish will captivate your taste buds and your eyes.
Allergens
Shellfish (shrimp)
Ingredients
- 1 lb raw shrimp (peeled and deveined) 2 cups mixed leafy greens (spinach, kale, or arugula) 1 cup cherry tomatoes 1 cucumber (sliced) 1/4 cup fresh cilantro (chopped) 1/4 cup red onion (thinly sliced) 1/2 cup unsweetened coconut flakes Coconut Lime Dressing: 1/3 cup coconut milk 1 tbsp lime juice 1 tbsp fish sauce 1 tsp honey (or maple syrup for vegan) 2 cloves garlic (minced) 1 tbsp fresh cilantro (chopped) 1/4 tsp black pepper
Instructions
- In a large bowl, whisk together the coconut milk, lime juice, fish sauce, honey, minced garlic, chopped cilantro, and black pepper to make the dressing. Set aside.
- In a separate pan, heat a small amount of oil over medium high heat. Add the shrimp and cook until they turn pink and are no longer translucent, about 3 minutes per side. Remove from heat and let cool slightly.
- In a large serving bowl, combine the mixed leafy greens, cherry tomatoes, cucumber, sliced red onion, and cooked shrimp. Pour the dressing over the salad and toss well to coat all ingredients evenly.
- Garnish with coconut flakes and additional fresh cilantro if desired. Serve immediately.
Chef’s Insight
The balance of flavors in this dish is key - ensure all ingredients are fresh and of high quality.
Notes
Be sure to use unsweetened coconut flakes for a paleo-friendly dish.