Tangy Thai Shrimp & Apple Salad

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

⅓ 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)

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.

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.

Add apples, green onions, red onion, cashew and coconut to shrimp texture; toss to combine. Makes about 7 cups.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 334

% Daily Value *
Total Fat 12g19%

Saturated Fat 4g20%
Cholesterol 230mg77%
Sodium 707mg30%
Total Carbohydrate 23g8%

Dietary Fiber 4g16%

Sugars 17g
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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