20 May 2011 Thai Shrimp and Carrot Salad


Adapted from Whole Foods Market. Thai shrimp and carrot salad. Downloaded from the web on May 15, 2011.

Thai Shrimp and Carrot Salad
Copyright © 2011. Adrien Bisson Photography

My Comment: Just my opinion, but I think this recipe needs some serious tweaking.  Realizing that the lack of oil was possibly purposeful, I still need to say that the dressing needs something – sesame oil maybe? Not enough hot pepper flakes and honestly, almost every Southeast Asian noodle/salad dish I’ve ever eaten has some kind of sweetening to offset the lime and vinegar.  

Lesson learned: even on a first pass through a recipe, go ahead and follow your instincts.


8 oz. uncooked brown rice noodles
1/4 cup lime juice
1/4 cup rice vinegar
1/8 tsp crushed red pepper flakes
1/2 pound cooked, peeled, and deveined shrimp – tails removed
3 cups carrots
1/2 cup dry-roasted unsalted peanuts
1/2 cup sliced shallots
1/3 cup chopped fresh mint


1. Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl.

2. In a separate bowl, combine lime juice, vinegar and crushed red pepper to make a dressing.

3. Toss noodles with 2 TBSP of the dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots, and mint.

4. Serve shrimp mixture over the rice noodles.

Serves 6. Nutrition: 290 calories, 8 g fat, 61 g carbohydrates, 8 g fiber, 24 g protein


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