Thai Shrimp Salad – 5 Points
Thai Shrimp Salad – 5 Points is an Asian main course. This recipe serves 4. One serving contains 298 calories, 19g of protein, and 13g of fat. For $3.39 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. This recipe from Laa Loosh requires peanut butter, bean threads, sesame oil, and red pepper flakes. From preparation to the plate, this recipe takes approximately 25 minutes. 301 person were impressed by this recipe. Overall, this recipe earns a super spoonacular score of 84%. Similar recipes include Thai Coconut Curry Basil Shrimp – 6 Points, Creamy Shrimp Salad – 5 Points, and Fresh Shrimp and Carrot Salad with Quick Thai Salad Dressing.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 5 minutes
Ingredients:
6 cups baby greens
1 bunch (1.75oz uncooked) saifun bean threads (glass noodles)
1 tbsp brown sugar
1/4 cup cilantro
2 small Persian cucumbers (or 1 large regular cucumber)
2 garlic cloves, minced
Juice from 1 lime
1/2 cup mint leaves, finely chopped
1/4 cup Better'n Peanut Butter
1 small red onion, thinly sliced
1 tsp red pepper flakes
1/3 cup reduced sodium soy sauce
2 tbsp rice vinegar.jpg)
1tbsp sesame oil
8 oz medium size cooked shrimp, room temperature
Equipment:
bowl
whisk
Cooking instruction summary:
InstructionsSoften the saifun bean threads but placing them in a large bowl and then pouring boiling water over them. Let sit in the water for 20 min. Then drain, and chop a bit so they are easy to divide.In a large bowl, toss together the baby greens, onions, cilantro, mint leaves, and cucumbers.In a small bowl, whisk together the peanut butter, lime juice, red pepper flakes, vinegar, sesame oil, soy sauce, garlic and brown sugar.Divide greens evenly onto 4 plates. Then top each plate with ¼ of the noodles, ¼ of the shrimp and ¼ of the dressing. Serve immediately.
Step by step:
1. Soften the saifun bean threads but placing them in a large bowl and then pouring boiling water over them.
2. Let sit in the water for 20 min. Then drain, and chop a bit so they are easy to divide.In a large bowl, toss together the baby greens, onions, cilantro, mint leaves, and cucumbers.In a small bowl, whisk together the peanut butter, lime juice, red pepper flakes, vinegar, sesame oil, soy sauce, garlic and brown sugar.Divide greens evenly onto 4 plates. Then top each plate with ¼ of the noodles, ¼ of the shrimp and ¼ of the dressing.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
