Friday, May 14, 2010
Foodie Friday - Spicy Thai Shrimp Salad
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!