Butterflied salt & pepper shrimp salad
Savor the flavors of a refreshing Butterflied Salt & Pepper Shrimp Salad, featuring tender shrimp seasoned with salt and pepper, tossed in a crispy white rice flour coating. This vibrant dish is complemented by crunchy cucumbers, fiery red chili peppers, aromatic shallots, fresh coriander, spearmint, and a zesty lime dressing with hints of fish sauce, brown sugar, and sesame oil. Topped with crunchy peanuts, this light and invigorating salad bursts with texture and taste, perfect for any occasion.
- 07 Apr 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 14 Ingredients
The Butterflied Salt & Pepper Shrimp Salad is a vibrant and refreshing dish that combines the zesty flavors of fresh herbs, the heat from red hot chili peppers, and the crunch of peanuts, creating a delightful balance. Perfect for a light lunch or as an appetizer, this salad is not only visually appealing but also packed with flavor. Follow this recipe to prepare a healthy and delicious salad that will impress your friends and family.
Ingredients:
Instructions:
- Butterfly the shrimp by slicing them along the back without cutting all the way through. Remove the vein if it's still there.
- In a large bowl, combine the shrimp with 1 tsp salt and 1 tsp black pepper. Ensure the shrimp are evenly coated.
2. Coat and Cook the Shrimp:
- Sprinkle the white rice flour over the seasoned shrimp and toss to coat evenly.
- Heat a large skillet over medium-high heat. Add a small amount of oil if needed to coat the pan.
- Cook the shrimp in batches for about 2-3 minutes on each side or until they are crispy and cooked through. Remove from heat and set aside.
- Thinly slice the cucumbers and place them in a large salad bowl.
- Add the sliced red hot chili peppers and shallots to the bowl.
- Roughly chop the coriander leaves and spearmint and add them to the bowl.
- In a small bowl, combine 2 tbsp lime juice, 1 tbsp fish sauce, 2 tsp brown sugar, and 1 tsp sesame oil. Whisk until the sugar is fully dissolved and the dressing is well-mixed.
- Pour the dressing over the salad base (cucumbers, chili peppers, shallots, coriander, and spearmint). Toss to ensure all the ingredients are well-coated with the dressing.
- Add the cooked shrimp on top of the salad.
- Sprinkle the roughly chopped peanuts over the shrimp and salad.
- Serve the butterflied salt & pepper shrimp salad immediately to maintain the crispiness of the shrimp.
Tips:
- For the best flavor, use fresh shrimps and herbs.
- Butterfly the shrimp by cutting them along the back and removing the vein; this allows for more even seasoning and cooking.
- Toast the peanuts lightly to enhance their nutty flavor before adding them to the salad.
- Let the dressed salad sit for a few minutes to allow the flavors to meld together, but don’t wait too long; serve it while the shrimp are still slightly warm.
- Adjust the amount of chili peppers according to your heat preference.
- Ensure the cucumbers are thinly sliced for the best texture balance in the salad.
Your Butterflied Salt & Pepper Shrimp Salad is ready to serve! This dish is a wonderful combination of tangy, spicy, and savory flavors that are sure to delight your taste buds. With its fresh ingredients and simple preparation, it's an excellent choice for a nutritious meal. Enjoy your salad as a light lunch or as a side dish to complement your main courses.
| Nutrition Facts | |
|---|---|
| Serving Size | 530 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 3.11g | 8% |
| Sugar 8g | 8% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.70g | 6% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 210mg | 38% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.65mg | 38% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 2.54ug | 106% |
| Vitamin C 40mg | 44% |
| Vitamin E 4.33mg | 29% |
| Vitamin K 44ug | 36% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.72mg | 0% |
| Iron, Fe 2.04mg | 19% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 680mg | 55% |
| Potassium, K 850mg | 25% |
| Selenium, Se 70ug | 127% |
| Sodium, Na 1060mg | 71% |
| Zinc, Zn 3.31mg | 30% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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