Organic grapes just popped on sale at my local Whole Foods, perfect timing for this unique Thai Shrimp Salad. It’s brimming with crunchy cabbage, bean sprouts, cucumber, fresh herbs, and yes … grapes. Purple grapes not only add color contrast, they also add a sweet juicy element that compliments the other flavors.
The Thai Shrimp Salad recipe and photo were shared with us by www.grapesfromcalifornia.com.
In addition to making a fabulously quick and nutritious lunch, the base of this Thai shrimp salad can be made in advance and tossed together for a light dinner or al fresco gathering. Just be sure to use the freshest bean sprouts as they can quickly go limp!
Special Diet Notes: Healthy Thai Shrimp Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and optionally paleo. And don’t feel like you need to foresake these amazing flavors if you are vegan or vegetarian, either. Simply swap in your favorite plant-based protein, such as tempeh, baked tofu, or maybe Sophie’s Kitchen vegan seafood.
- 3 cups shredded savoy cabbage
- 2 cups bean sprouts, rinsed
- 1½ cups California grapes, halved
- 1 large cucumber
- ¼ cup lime juice
- 3 tablespoons rice wine vinegar
- 3 tablespoons minced shallots
- 2 tablespoons brown sugar or finely ground coconut sugar
- 1 tablespoon safflower oil
- 1 red Thai chili, thinly sliced
- 1½ cups cooked medium shrimp
- 3 tablespoons coarsely chopped cilantro
- 3 tablespoons Thai basil, torn
- Combine the cabbage, bean sprouts and grapes in large bowl.
- With a vegetable peeler, peel the cucumber into long thin strips and put it on top of the other vegetables in your bowl.
- In small bowl, whisk together the lime juice, vinegar, shallots, sugar, oil and chili. Pour the dressing over the vegetables and toss to evenly coat.
- Divide the salad among 4 serving plates, top with shrimp and sprinkle with cilantro and basil.
15 Comments
Lime? Cucumber? Thai Chili? I’M IN! This recipe looks fabulous Alisa! So refreshing and healthy, with popping colors! The way to my culinary cravings!
I love Thai chilis, but have yet to try it with grapes. I’m also a sucker for bean sprouts, I can’t explain it, but I love them. I’ll have to give this one a go. Cheers!
What a fresh, cooling, healthy salad this is Alisa! Being inland I don’t think of using shrimp as often as I should. This looks perfect for summer!
Honestly Toni, with the price of wild shrimp as of late, I consider it a bit of indulgence, too! Even though we are more coastal. That said, this dish would be great with other protein in a pinch 🙂
Looks great! I might have a crazy idea, but I would try it with strawberries too.
Hmm, I think strawberries could work in this!
Everything delicious is in this pretty salad – my favorite shrimp, fruity goodness, tangy cilantro – I really can’t ask for more!
What a perfect, fresh summer meal!
Yum, this sounds terrific! Pinning
I’ve never considered adding grapes with shrimp but what a delicious combo- I do like the sweet sauce that shrimp cocktails come with but that’s not particularly healthy!
I am not a shrimp fan, but this thai salad would be fabulous without the shrimp as well, I can pretty much guarantee 🙂
Yes, very versatile! You could enjoy it with chicken or one of the vegan/vegetarian suggestions I included in the post – or as a delicious light side!
I like the idea of the grapes in the salad. I recently had some with hamachi and jalapeno oil, so I’m particularly intrigue by pairing them with seafood. Thanks for the idea.
That sounds like a seriously intriguing blend Barrett!
This looks fantastic, love the flavor combination! Beautiful picture as ever.