AuthorMike EgrieCategory, DifficultyIntermediate
Tangy Thai Shrimp & Apple Salad
Yields4 Servings
Prep Time20 mins
 ¼ cup fresh lime juice
 1 ½ tsp fresh lime juice
 3 tbsp chopped fresh cilantro
 1 ½ tbsp rice vinegar
 1 tbsp fish sauce (or 1 tbsp less-sodium soy sauce and 1/2 teaspoon anchovy sauce)
 1 lb cooked 21-25 count peeled and deveined shrimp tails removed
 ½ cup dry roasted unsalted cashews
  cup sweetened coconut flakes
 2 granny smith apples, cored and chopped
 ½ cup coarsely chopped green onion
 ½ cup sliced red onion
 ¾ tsp Crushed red pepper flakes (optional)
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.

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

Make it Gluten Free: Dependent on using a Gluten Free fish sauce.

Ingredients

 ¼ cup fresh lime juice
 1 ½ tsp fresh lime juice
 3 tbsp chopped fresh cilantro
 1 ½ tbsp rice vinegar
 1 tbsp fish sauce (or 1 tbsp less-sodium soy sauce and 1/2 teaspoon anchovy sauce)
 1 lb cooked 21-25 count peeled and deveined shrimp tails removed
 ½ cup dry roasted unsalted cashews
  cup sweetened coconut flakes
 2 granny smith apples, cored and chopped
 ½ cup coarsely chopped green onion
 ½ cup sliced red onion
 ¾ tsp Crushed red pepper flakes (optional)

Directions

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.

Tangy Thai Shrimp & Apple Salad
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