Thai Style Spring Roll Salad with Red Curry Shrimp
Transform your mealtime with the vibrant flavors of this Thai Style Spring Roll Salad with Red Curry Shrimp, a refreshing take on classic spring roll ingredients. This recipe features tender shrimp cooked in a rich red curry and coconut milk sauce, perfectly paired with crisp romaine lettuce, julienned carrots, cucumbers, and red bell peppers. Tossed with tangy lime-fish sauce dressing and delicate rice vermicelli noodles, this salad delivers a perfect balance of sweet, savory, and spicy. Fresh herbs like mint and cilantro add layers of aromatic freshness, while a sprinkle of crunchy chopped peanuts provides the finishing touch. Ideal for light lunches or elegant dinners, this easy-to-make dish brings the essence of Thai street food to your table in just 30 minutes.
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Recipe Information
Ingredients
- 12 pieces Raw shrimp, peeled and deveined
- 2 tablespoons Red curry paste
- 0.25 cups Coconut milk
- 4 ounces Rice vermicelli noodles
- 2 cups Romaine lettuce, shredded
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned
- 1 small Red bell pepper, thinly sliced
- 0.25 cups Fresh cilantro, roughly chopped
- 2 tablespoons Fresh mint leaves, roughly chopped
- 2 tablespoons Fresh lime juice
- 1 tablespoon Fish sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 0.25 cups Chopped peanuts
- 1 tablespoon Neutral cooking oil (such as vegetable oil)
Instructions
Place the rice vermicelli noodles in a large bowl. Pour boiling water over the noodles until fully submerged. Soak for 5-7 minutes, or until tender. Drain and rinse under cold water. Set aside.
In a small bowl, mix the red curry paste and coconut milk until well combined.
Heat the neutral cooking oil in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque.
Pour the red curry and coconut milk mixture over the shrimp. Simmer for another 2-3 minutes until the shrimp are coated in the sauce and the sauce thickens slightly. Remove from heat and set aside to cool slightly.
In a large salad bowl, combine the shredded romaine lettuce, julienned carrot, cucumber, red bell pepper, cilantro, and mint.
In a small bowl, whisk together the lime juice, fish sauce, honey, and sesame oil to create the dressing.
Add the cooked and cooled rice vermicelli noodles to the salad bowl with the vegetables. Drizzle the dressing over the top and toss gently to combine.
Divide the salad among serving plates. Top each plate with the red curry shrimp and sprinkle with chopped peanuts for crunch.
Serve immediately and enjoy!
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 10.0 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
