THAI FUSION SHRIMP SALAD

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: Hello Ani

This incredible full meal salad has curried grilled Shrimp, Thai spiced crispy chickpeas, pearl couscous, and fresh veggies. Tossed in a bed of greens and drizzled with a delicious coconut dressing.

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Ingredients

Other Ingredients:

1 cup cooked big pearl couscous
4 cups mixed lettuce greens

Spiced Garbanzos:

1 cup garbanzo beans
¼ teaspoon salt
½ teaspoon ground turmeric
¼ teaspoon ground smoked paprika
⅛ teaspoon chipotle chili powder
2 tsp olive oil

Shrimp:

12 shrimp
¼ teaspoon sea salt
⅛ teaspoon pepper
¼ teaspoon ground turmeric
¼ teaspoon chipotle chili powder
½ teaspoon curry powder
¼ teaspoon ground cumin
1 tablespoon olive oil

Dressing:

1 shallot, finely diced
1 or 2 cloves of garlic, minced
½ serrano pepper, de-seeded and finely minced
1 medium-sized red bell pepper, cut into small strips
1 cup unsweetened coconut milk (I like the Thai Kitchen brand - half of can)
1 lime - juiced
¼ teaspoon salt, or a little more to taste
¼ teaspoon curry powder
1 cup cilantro, chopped

Instructions

1. Cook couscous after package instructions. ½ cup of couscous will yield about 1 cup of cooked couscous. When it is cooked, fluff couscous with a fork to avoid it sticking together. You may add a drizzle of olive oil.
2. Marinade the Shrimp:
Add the cleaned shrimp to a small bowl, sprinkle all the spices, and the oil. Toss and set aside until the spiced garbanzos are done.
3. Fry Garbanzo beans:
Heat skillet at medium heat, add oil, garbanzo beans, and spices. Give the garbanzos a nice swirl, and fry until crispy brown for about 5 minutes. Remove garbanzos from the heat and set aside.
4. Cook Shrimps: To the same skillet on medium heat drizzle a little olive oil, then the marinaded shrimp. Cook for 2 minutes on each side until golden brown. Then remove the shrimp from the skillet.
5. Make the sauce/dressing: Again, you can use the same skillet. Drizzle a little olive oil, then add the chopped shallot, garlic, and serrano chili. Cook until softened. Now add the red bell pepper and saute for about 2 more minutes.
Next, pour in the coconut milk, and squeeze in the lime juice. Stir and de-glaze the skillet. Add more salt and curry powder. Taste to adjust seasoning to your liking. Turn off the heat.
6. Assemble the Salad.
Add mixed lettuce to a salad bowl, then spoon the coconut sauce/dressing all over. Next, top with couscous, garbanzo beans, shrimp, and chopped cilantro. Squeeze more lime juice over the shrimp, and enjoy!

Video

Nutrition

COURSE: Salad

CUISINE: Thai

KEYWORD: Shrimp Salad, Shrimp Salad Recipe, Thai Food, Thai Shrimp Salad

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