Thai Shrimp Salad with Spicy-Sour Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sriracha, a Thai hot sauce, adds a spicy kick to this noodle salad. Use less or omit it, if you prefer. If you can't find fish sauce, substitute low-sodium soy sauce. Ingredients:
4 ounces uncooked linguine |
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 |
Directions:
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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