Lime Shrimp Salad with Bean Sprouts and Thai Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cups fresh bean sprouts |
2 cups thinly sliced napa (chinese) cabbage |
1 cup diced fresh pineapple |
3/4 cup shredded carrot (about 1 large) |
1/2 cup coarsely chopped mint leaves |
1/4 cup coarsely chopped thai basil leaves |
5 cups water |
3/4 pound medium shrimp, peeled and deveined |
1 tablespoon brown sugar |
3 tablespoons fresh lime juice (about 1 lime) |
2 tablespoons fish sauce |
2 garlic cloves, minced |
2 thai chiles, seeded and minced |
3/4 cup chopped unsalted, dry-roasted peanuts |
lime wedges (optional) |
Directions:
1. To prepare salad, combine first 6 ingredients in a large bowl.
2. Bring 5 cups water to a boil in a large saucepan. Add shrimp to pan; reduce heat, and simmer 2 minutes or until done. Drain and rinse shrimp under cold water; drain well. Cut shrimp in half lengthwise; add shrimp to sprouts mixture, tossing to combine.
3. To prepare dressing, combine sugar and next 4 ingredients (through chiles) in a small bowl, stirring with a whisk until sugar dissolves. Pour dressing over salad, tossing to coat. Sprinkle with peanuts. Serve with lime wedges, if desired.
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