With the warm summer weather comes less of a desire to get the house all heated up by cooking; Thai shrimp salad cups are a great solution to that.
This recipe is such a simple one that you’ll be pleasantly surprised how many ways you can use it. I placed it in butter lettuce cups and mused that I could’ve used it to build rice paper salad wraps. The delicate richness of the dressing makes it light and the zesty tang of the lime and sambal oelek sharpens it just right.
I used raw shrimp and in doing so, had the opportunity to garner a bit of prawn stock starter. If you like, you can use already-cooked shrimp and skip the step of boiling and cooling.
Now: as for what you want to use as a wrapper for this delicious blend, it really can be up to you. I used lettuce cups and gave it the name Thai salad shrimp cups. There really is no right or wrong way to finish these up; the next time I do this recipe may have a different presentation platform altogether.
There may come the question of how spicy can one make this: again, it’s up to you. If it were completely my call, I’d add about twice the sambal oelek to the recipe. It’d make it sharper without really taking away from the overall flavour.
One of my favourite things about having done this recipe so is the visuals of it. The bright, inviting colors and the fine, delicate details that are the hallmarks of Thai cuisine. They say the first bite is with the eyes and in this case, they’re 100% right. Imagine these perfectly dressed shrimp wrapped with bean sprouts and minted lettuce shreds…. Oh my.
I’ve just convinced myself, if not you; that’ll be my next presentation of this dish.
Thai shrimp salad cups
- Food processor. sauce pot
- 1 lb shrimp or prawns
- 2 Tbsp soy sauce
- 1 whole green onion
- 3 Tbsp peanut butter
- 1 tsp ginger
- 1/2 lime zested
- 1 whole lime juiced
- 2 Tbsp sesame oil
- 1/4 cup cilantro chopped
- 1/2 tsp sambal oelek
- 1 tsp sesame seeds
- Set a pot of water to boil.
- Once the water is boiling, lay the shrimp in and fully cook the shrimp (about 2-3 minutes)
- Remove the shrimp and cool immediately in a cold water bath. Save the water for later to make a seafood stock for other recipes.
- In food processor, add the remaining ingredients and blend until smooth and emulsified.
- Mix the shrimp and dressing together in a bowl.
- Serve it over a salad, in lettuce cups or wrapped in rice paper wraps.