Thai Shrimp & Peanut Salad

Menu PartSalad
Cuisine TypeAsian
Thai Shrimp & Peanut Salad

Source: Recipe courtesy of Sodexo

Tender greens topped with grilled chili-garlic shrimp, mango, avocado and toasted peanuts make this salad from Sodexo's Mindful collection a real summer showstopper. 


12 raw and deveined shrimp, 26-30 count

3 Tbsps. sweet Thai chili sauce

For the Thai vinaigrette:

1/3 cup water

1/3 cup unseasoned rice vinegar

2/3 cup sugar

2 tsps. sweet Thai chili sauce

2 tsps. chopped fresh cilantro

For fried rice noodles:

Oil for frying

2 oz. rice stick noodles

For salad:

8 cups spring lettuce mix or 2 bags of lettuce mix

2 cups thinly sliced Napa cabbage

1/2 mango, peeled, seeded and cut into 12 slices

1/2 avocado, cut into 12 slices

2 Tbsps. plus 2 tsps. chopped mint leaves

1 Tbsp. plus 1 tsp. dry roasted unsalted peanuts, toasted



1. For the shrimp: Combine the shrimp and sweet Thai chili garlic sauce until coated evenly. Cover, and place in the refrigerator for 1 hour to marinate. Drain and discard excess marinade when ready to cook.

2. Heat a grill, grill pan, or saute pan. Place marinated shrimp and grill for 1 to 2 minutes on each side or until fully cooked. Remove from heat, and cool before serving.

3. For Thai vinaigrette: In a saucepan, combine water, rice wine vinegar, and sugar. Over medium-high heat, bring to a boil. Remove from heat. Allow to cool.

4. Add sweet Thai chili sauce and cilantro to the cooled mixture. Stir well. Cover, and place in the refrigerator until ready to use.

5. For fried rice noodles: Heat deep fat frying oil to 350°F. Slightly pull apart rice noodles. Place noodles in hot oil, flash frying for about 10 seconds or until puffed and crisp. Remove from oil. Drain well. Divide into 4 portions.

6. To plate: Combine spring mix and cabbage. Cover, and place in refrigerator until ready to use. 

7. Mound 2 1/2 cups lettuce and cabbage mixture on a serving plate.

8. Place 3 slices of mango on one side of the salad, and 3 slices of avocado on the other side. Place three shrimp around salad in triangle fashion.

9. Garnish with 2 tsps. chopped mint, 1 portion fried noodles and 1 tsp. toasted peanuts. Serve immediately with 1/4 cup Thai vinaigrette on the side. 


If rice noodles are not available, substitute cellophane noodles.

Latest Recipes

View More