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6 Simple Summer Salads

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Spicy Thai Shrimp Salad

Makes: 4 servings


1 tablespoon peanut oil

1 tablespoon red Thai curry paste

12 uncooked shrimp, shelled, deveined and halved lengthwise

12 cherry tomatoes, halved

Handful of mint sprigs


2 red chilies, thinly sliced and seeded

1 small shallot, thinly sliced lengthwise

2 teaspoons ground lemongrass powder or lemon zest

1 tablespoon brown sugar

Juice of 2 limes

Zest of 2 limes

Handful of fresh cilantro, finely chopped

3 scallions, finely chopped

2 lime leaves, mid rib removed, leaves very thinly sliced crosswise, then finely chopped


Heat the oil and curry paste in a wok; add shrimp and cook for about 1 minute, or until opaque. Let cool. In a bowl, crush 1 chili and half the shallot. Add lemongrass powder, brown sugar, lime juice and zest; stir until sugar dissolves. Mix in remaining chili and shallot, and cilantro, scallions, and lime leaves. Spoon the shrimp into a serving bowl with the cherry tomatoes; toss with the dressing. Garnish with mint and serve.

Nutrition Facts Per Serving: 99 calories, 6g protein, 12g carbohydrate, 4g fat (1g saturated), 2g fiber

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