Dinner: Thai Shrimp Salad with Spicy-Sour Dressing Recipe | Myrecipes

Recipe by Kate Washington 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.

This recipe includes superfoods such as:

Romaine Lettuce

Health benefits of Thai Shrimp Salad with Spicy-Sour Dressing Recipe | Myrecipes

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood.

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

Instructions

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.
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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