Asian Shrimp Salad

Simple, quick and healthy, this Asian-style shrimp salad makes for a great dinner or work lunch.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Lunch
Servings: 2
Calories: 331kcal


For the dressing

  • 1.5 lime/lemon juice only (use less if using lemon)
  • 1 tablespoon water
  • 1 clove garlic minced
  • 1 Thai chili pepper or jalapeno seeds removed finely chopped (about ½ teaspoon)
  • 1 teaspoon raw sugar
  • 1/4 cup fresh mint leaves finely chopped
  • 1 tablespoon extra virgin coconut oil melted (or use olive oil instead)
  • sea salt to taste
  • black pepper to taste

For the salad

  • 3 cups salad greens of your choice
  • 6 ounce medium shrimps cooked
  • 1 cup green cabbage chopped
  • 1 cup carrot julienned
  • 1 cup cucumber diced
  • 1/2 red beet (raw) julienned
  • 1/4 cup unsalted cashew nuts (optional) raw or toasted


  • Cook shrimps in a skillet over medium-high heat. We used extra virgin coconut oil to add extra coconut flavor.
  • meanwhile, add all dressing ingredients to a small bowl, whisk until well combined. Set aside.
  • Combine all salad ingredients, toss to combine. Top with shrimps and drizzle with the dressing.


  • Time-saving tip: I always make this the day after we had a shrimp dinner. Simply cook a little more the day before. Saves you cooking and washing up time.
  • Take-along tip: store greens on top and keep the dressing in a separate container to avoid a soggy mess.

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Calories: 331kcal | Carbohydrates: 28g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 135mg | Sodium: 488mg | Potassium: 726mg | Fiber: 7g | Sugar: 12g

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