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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