Friday, May 14, 2010

Foodie Friday - Spicy Thai Shrimp Salad

One of my favorite magazines for tasty recipes without a lot of fat and sugar is Eating Well.  We tried this recipe out last night and loved it! Fresh, with just a bit of bite, this is a great Summer time recipe that would compliment any meal. We enjoyed this along with Spam fried rice and my husband was in heaven.

SPICY THAI SHRIMP SALAD
Whisk 2 T. lime juice, 4 t. fish sauce, 1 T. canola oil, 2 t. brown sugar and 1/2 t. crushed red pepper. Toss with 1 lb. cooked shrimp, 1 c. thinly sliced bell pepper, 1 c. thinly sliced seeded cucumber and 1/4 c. chopped fresh basil, cilantro and or mint. Calories 172/ Great source of vitamins C, A, and Iron.

We did have just a bit leftover, even though I cut the recipe in half for the two of us, so I cooked up a few rice noodles, and made a bit of sauce with 3 T. peanut butter, 3 T. soy sauce, and a drizzle of honey that I whisked together. I tossed the sauce and noodles with the leftover shrimp salad and plan on enjoying that for dinner while hubby finishes off the rice. Bon Apetite!

1 comment:

  1. I have to try this recipe, Sheryl! Sounds so good!!

    ReplyDelete