Sunrise Wholesale Direct
Aternative Health Information Bath and Beauty Supplies Books on Health About our company
Health Products at Wholesale prices
Hormone Healthy Recipes
Site Links


Recipes Main Page

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.

Return To Top