Tangy Thai Shrimp & Apple Salad

Make it a meal: Serve with ready to eat cooked jasmine rice tossed with edamame and chopped carrots.

Recipe - Gourmet Garage Corporate

Prep Time20 Minutes

Servings4

Calories334

Ingredients

juice of 1 lime

3 Tbs chopped fresh cilantro

1 1/2 Tbs rice vinegar

fish sauce(or 1 tablespoon less-sodium soy sauce and ½ teaspoon anchovy paste)

3/4 tsp crushed red pepper flakes (optional)

1 lb cooked 21-25 count peeled and deveined shrimp, tails removed

1/2 cup dry roasted unsalted cashews

1/3 cup sweetened coconut flakes

2 Granny Smith apples, cored and chopped

1/2 cup coarsely chopped green onion

1/2 cup sliced red onion

Directions

1. In large bowl, whisk lime juice, cilantro, vinegar, fish sauce and pepper flakes, if desired; add shrimp and toss. Cover and refrigerate 15 minutes.

2. In small skillet, toast cashews over medium heat 5 minutes or until fragrant and lightly browned. On small microwave-safe plate, cook coconut in microwave oven on high 1½ minutes or until toasted and golden brown, stirring every 20 seconds; cool.

3. Add apples, green onions, red onion, cashews and coconut to shrimp mixture; toss to combine. Makes about 7 cups.

Nutritional Information

12 g Fat
4 g Saturated fat
230 mg Cholesterol
707 mg Sodium
23 g Carbohydrates
4 g Fiber
14 g Sugars
3 g Added sugars
33 g Protein

20 minutes

Prep Time

0 minutes

Cook Time

Servings

334

Calories

Directions

1. In large bowl, whisk lime juice, cilantro, vinegar, fish sauce and pepper flakes, if desired; add shrimp and toss. Cover and refrigerate 15 minutes.

3. Add apples, green onions, red onion, cashews and coconut to shrimp mixture; toss to combine. Makes about 7 cups.