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Tangy Thai Shrimp & Apple Salad

Tangy Thai Shrimp & Apple Salad

Prep time: 20

Serves: 4


  • 1/4 cup plus 1 1/2 teaspoons fresh lime juice
  • 3 tbsp chopped fresh cilantro
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp fish sauce (or 1 tbsp less-sodium soy sauce and 1/2 teaspoon anchovy sauce)
  • 3/4 teaspoon crushed red pepper flakes (optional)
  • 1 lb cooked 21-25 count peeled and deveined shrimp tails removed
  • 1/2 cup dry roasted unsalted cashews
  • 1/3 cup sweetened coconut flakes
  • 2 Granny Smith apples, cored and chopped
  • 1/2 cup coarsely chopped green onion
  • 1/2 cup sliced red onion


  1. In a large bowl, whisk lime juice, cilantro, vinegar, fish sauce and pepper flakes if desired; add shrimp and toss. Cover and refrigerate 15 minutes.
  2. In a small skillet, toast cashews over medium heat 5 minutes or until fragrant and lightly browned. On a small microwave-safe plate, cook coconut in microwave oven on high 1 1/2 minutes or until toasted and golden brown, stirring every 20 seconds; cool.
  3. Add apples, green onions, red onion, cashew and coconut to shrimp texture; toss to combine. Makes about 7 cups.

Per serving: 334 Calories, 12g Fat (4g Saturated), 230mg Cholesterol, 707mg Sodium, 23g Carbohydrates, 4g Fiber, 14g Sugars, 3g Added Sugars, 33g Protein.

Make it a Meal: Serve with ready to eat and cooked jasmine rice tossed with edamame and chopped carrots.

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