Thai-Style Tomato and Shrimp Salad
Thai-Style Tomato and Shrimp Salad is a gluten free, dairy free, and pescatarian main course. One serving contains 135 calories, 18g of protein, and 2g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up asian fish sauce, chiles such as thai, lemongrass stalks, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.
Instructions
Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
Cut peel and white pith from limes with a sharp knife and discard.
Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.