Cooking After Class: Spicy Thai Shrimp Salad

I fell in love with Thai and Vietnamese food a few years ago while visiting San Francisco. Whenever I stumble across a recipe that reminds me of the culinary adventure I experienced on vacation, I am eager to add the recipes to our weekly menu.

Once I opened up the recipe, I was slightly intimidated...there are a lot of ingredients but if you break it into the dressing, shrimp, and salad categories, it becomes much less daunting.

Substitutions/Additions made by Cooking After Class for Spicy Thai Shrimp Salad:

I only used 1/2 tsp red pepper flakes
substituted ground ginger for fresh
used shredded cabbage instead of purple cabbage
used spring mix instead of arugula
used a can of corn
did not peel or seed cucumbers

Tips from Cooking After Class for making Spicy Thai Shrimp Salad:

Note that this recipe is for 8 servings...I halved the recipe and had plenty for the 4 of us for a main dish meal. We don't tend to load on the dressing but we did had a bunch of dressing left over. Even if making 8 servings, you may still be able to halve the dressing unless you like a very well dressed salad :)

RECIPE: Spicy Thai Shrimp Salad

⭐⭐1/2

Effort: Quick and Easy

Time: 30 minutes

Kids Comments: Good...the dressing is different, but good

Make it Again: Yes, good flavor. I love salads for dinner during the summer.