Thai Shrimp Salad with Spicy and Sour Sauce

Variety being the spice of life, this recipe will shake up your regular weekly dinner rotation! Fresh herbs, crunchy veggies, tender noodles and succulent shrimp combine for a surprisingly light dinner with just enough heat to make a salad into a satisfying weeknight meal. If you’re not “into” Sirracha, just cut back a little- it’s not overwhelming by any means and is well paired with fresh mint to cool down the kick!

Servings: 4; 305 calories per serving

Ingredients

  • 4 ounces uncooked linguine or Udon noodles
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon fish sauce
  • 4 cups torn romaine lettuce
  • 1 1/4 cups vertically sliced red onion
  • 1/4 cup matchstick-cut carrots
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped dry-roasted cashews, unsalted

Method

1. Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.

2. Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.

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