July 18 – Shrimp Salad

Shrimp Salad

Easy to make, healthy, and most importantly, supremely delicious.
This summer recipe will be sure to make it into your weekly rotation.


Makes 4 Servings

  • 2 garlic cloves, chopped
  • 1/4 cup peanut oil
  • 2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips
  • 1/3 cup thinly sliced shallot
  • 1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
  • 1/4 cup Asian fish sauce
  • 1/4 cup fresh lime juice
  • 4 qt water
  • 1 tablespoon salt
  • 1 1/2 lb large shrimp (24 to 30), shelled and deveined
  • 1/3 cup salted roasted peanuts, finely chopped
  • Garnish: fresh cilantro leaves and lime wedges


  • Cook garlic in oil in a small heavy saucepan over moderate heat, stirring occasionally, until golden, about 2 minutes. .
  • Pour oil through a sieve into a large heatproof bowl and discard garlic.
  • Cool oil, then toss with tomatoes, shallot, chile, fish sauce, and lime juice.
  • Bring water, salt, and ginger to a boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes.
  • Drain in a colander and discard ginger. Add shrimp to tomatoes, then add peanuts.
  • Toss to combine and season with salt. Serve warm or at room temperature.

Share this Post