Shrimp Summer Roll Salad with Thai Peanut Drizzle

Who wants a boring side of lettuce-from-a-bag with when an entrée salad can be the star of lunch or dinner? I look forward to eating a main-dish salad of some sort for at least one meal a day, every single day of the week. Some might go as far as to call me a salad addict, but as far as habits go, it’s a healthy one to feed! Eating a big salad fills up my tank with leafy greens, vibrant vegetables, whole grains, and muscle-making lean proteins --the combinations are only limited by my imagination!

 Today, I’m sharing a globally-inspired recipe for Shrimp Summer Roll Salad with Thai Peanut Drizzle – this easy-breezy recipe is perfect for a patio meal and can be prepared ahead of time. This hot-weather dish is my deconstructed take on Asian-influenced summer rolls, those translucent wrapped packets of goodness that feature cooked shrimp, noodles, fresh herbs and veggies for flavor and crunch. Rice noodles are standard fare in summer rolls, but I like to use whole grain wheat noodles because they have more protein and fiber. But feel free to use what you prefer to suit your dietary needs.

 The Thai Peanut Dressing from Litehouse Foods is one of my favorites – actually my kids like to too because it’s more mild than wildly spicy. The unique thing about this dressing is that it is actually peanut and nut free -- even though it tastes super peanuty, it’s made with sunflower seed butter. This is a great alternative to those who have a loved one with nut allergies. Because sunflower seeds are a very low-allergen food, it gives me peace of mind serving this product to friends and family – plus, it’s low-cal, low-fat, preservative free and made without high fructose corn syrup. Of course, if you have allergies, please read the ingredient label thoroughly or consult with your physician first before consuming. Also, omit the peanuts from garnish on the salad recipe!

 Herbs are what really set this salad apart. I use fresh basil and cilantro coarsely torn up by hand and tossed in to be enjoyed with the baby lettuces. However, when sautéing the shrimp, there’s nothing easier and more conveniently that using the Instantly Fresh Mint and Instantly Fresh Ginger I keep stashed in my pantry. Enjoy!

Shrimp Summer Roll Salad with Thai Peanut Drizzle

Serves 4 | Finish in 30 minutes

Summer is salad season and this light and crisp entrée salad unwraps the best of exotic Thai flavors – it’s my deconstructed and delightfully tasty take on a shrimp summer roll.


1 tablespoon olive oil
1 lb. large shrimp, peel and deveined with tails left on
2 tablespoons fresh lime juice
1 tablespoon Instantly Fresh Ginger
1 tablespoon Instantly Fresh Mint
1 – 2 teaspoons crushed red pepper flakes
4 ounces baby spring mix lettuce
½ cup matchstick carrots
½ cup thinly sliced cucumber
2/3 cup sliced red and yellow bell peppers
¼ chopped green onions including tops
¼ cup coarsely chopped red onions
1/4 cup torn fresh cilantro leaves
1/3 cup torn fresh basil
4 oz. whole wheat angel hair pasta cooked to manufacturer directions and chilled 
¾ cup Litehouse Foods Thai Peanut Dressing (divided)
1/4 cup roasted peanuts (optional)


Heat olive oil in large skillet to medium-high heat. Add shrimp and sauté for approximately 2 minutes, stirring frequently. Add lime juice, ginger, mint and red pepper flakes to skillet and continue cooking for another 2 to 3 minutes, or until shrimp are pink. Remove from heat to cool or make ahead and store in refrigerator. On a platter arrange baby spring mix lettuce, carrots, cucumber, bell peppers, green onions, red onions, cilantro and basil. Set aside. Mix together chilled prepared noodles and 1/2 cup of Thai Peanut Dressing. Place in center of platter and top with room-temperature or chilled shrimp. Sprinkle with peanuts (optional) and serve with remaining Thai Peanut Dressing.

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