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.
Watch my quick Video of how to make this Thai Fusion Shrimp Salad below:
INGREDIENTS FOR THIS THAI FUSION SHRIMP SALAD:
I love salads that function as a full meal entry, and stores well for meal prepping also. I had this salad two days later for a quick lunch, and it was still amazing.
However, the salad was meant to have something warm like couscous, bell pepper, and shrimp mixed with crisp fresh lettuce and lots of fresh herbs. The star is really the sauce/dressing. Creamy coconut milk is cooked in mild shallot, garlic, and cilantro. It has warm spices like turmeric, and curry and a squeeze of lime juice to brighten up this truly amazing salad! If you never had fried garbanzo beans- you are in for a treat. They are lightly spiced with Thai flavors, and lightly fried with only little olive oil until they become crispy. They are so good!
If you love to try out International Cuisine as much as I do, and if you love to cook healthy, or love to meal prep then this would be a perfect salad to make.
If you give this recipe a try, I would love to hear your thoughts on it! I also would love to hear what kind of salads are your favorite π
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Other amazing Salads you might be interested in:
SANTA FE CHICKEN SALAD + WRAPS
GRILLED STEAK SALAD WITH ARTICHOKE AND CREAMY BALSAMIC DRESSING
SUMMER SALAD WITH GRILLED SALMON & HERB TAHINI DRESSING
Recipe
THAI FUSION SHRIMP SALAD
Ingredients
Other Ingredients:
- 1 cup cooked big pearl couscous
- 4 cups mixed lettuce greens
Spiced Garbanzos:
- 1 cup garbanzo beans
- ΒΌ teaspoon salt
- Β½ teaspoon ground turmeric
- ΒΌ teaspoon ground smoked paprika
- β teaspoon chipotle chili powder
- 2 tsp olive oil
Shrimp:
- 12 shrimp
- ΒΌ teaspoon sea salt
- β teaspoon pepper
- ΒΌ teaspoon ground turmeric
- ΒΌ teaspoon chipotle chili powder
- Β½ teaspoon curry powder
- ΒΌ teaspoon ground cumin
- 1 tablespoon olive oil
Dressing:
- 1 shallot, finely diced
- 1 or 2 cloves of garlic, minced
- Β½ 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
- ΒΌ teaspoon salt, or a little more to taste
- ΒΌ teaspoon curry powder
- 1 cup cilantro, chopped
Instructions
- 1. Cook couscous after package instructions. Β½ 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!
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