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Thai Curry Shrimp Salad with a Lemongrass,
Ginger & Orange Vinaigrette


  • 6 oz.. Raw shrimp peeled and deveined
  • 2 cups Wild Greens mix
  • 1 cup cleaned Spinach leaves
  • Half cucumber sliced thinly
  • Half cup scallions sliced thinly
  • Quarter cup red onion sliced thinly
  • Half cup diced tomatoes
  • 1-tablespoon fresh chopped mint
  • 1-tablespoon fresh chopped cilantro
  • 1-tablespoon fresh chopped basil
  • 1 tablespoon toasted almond slivers
  • Marinate
  • 1 tablespoon Thai red curry paste
  • 1-teaspoon Vietnamese fish sauce
  • 1 teaspoon peanut oil
  • Vinaigrette
  • Quarter cup rice wine vinegar
  • 4 tablespoons fresh orange juice
  • Zest from 2 oranges
  • 12 teaspoon chopped lemongrass
  • 1-teaspoon fresh grated ginger
  • Half teaspoon chopped garlic
  • 1 teaspoon chopped shallots
  • 1 tablespoon peanut oil
  • 1 tablespoon granulated sugar

Marinate shrimp in curry pasted and fish sauce. Sauté shrimp in a medium sautepan over medium high heat in 1 tablespoon of the peanut oil until shrimp are cooked through. Season with salt to taste. In a large bowl mix lettuce, vegetables, herbs and Almonds. Transfer salad mix to a plate and top with shrimp. Drizzle with vinaigrette. Vinaigrette: In a medium bowl mix all ingredients until sugar dissolves.


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