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Thai Shrimp Salad

A refreshing and delectable appetizer. This will delight your guests as a salad when served in cucumber cups or on small lettuce leaves.

Makes 16 hors d’oeuvres
Prep time
5 min
Chill Time
3 hours
Time to Table
3 hours 5 min

Ingredients

1 cup (250 mL)
coconut milk
2 tsp (10 mL)
finely grated fresh ginger
1 clove
garlic, crushed
2 tsp (10 mL)
lime juice
2 tsp (10 mL)
naturally brewed soy sauce
1/2 tsp (2 mL)
Thai or Asian red chili paste (or to taste)
2 tbsp (30 mL)
thinly sliced green onion
2 tbsp (30 mL)
sweet red pepper
1 tbsp (15 mL)
finely chopped cilantro (fresh coriander)
2 cans (106 g each)
CLOVER LEAF COCKTAIL SHRIMP, drained
(optional)
cucumber cups or boston leatuce leaves

Preparation

  1. In medium saucepan, combine coconut milk, ginger and garlic. Bring to boil over medium heat.
  2. Cook, stirring often, until reduced by half and very thick. In medium bowl, place reduced coconut milk.
  3. Whisk in lime juice, soy sauce and chili paste. Stir in onion, red pepper and cilantro. Fold in shrimp. Chill about 3 hours.
  4. Serve in hollowed cucumber cups or on small lettuce leaves.
  5. Makes 4 starters or about 16 hors d'oeuvres (about 2 cups/500 mL)

TIPS

  • Wrap the Thai Shrimp mixture in a rice noodle wrap as a fresh spring roll.
  • For hors d'oeuvres, spoon onto toasted thin slices of French stick.

Prepared with

Nutrition

Amount per serving% Daily Value
Calories
170
Fat
13 g
20%
Saturated Fat
11 g
Trans Fat
0 g
Saturated + Trans
55%
Cholesterol
105 mg
Sodium
490 mg
20%
Carbohydrate
3 g
1%
Fibre
0 g
Sugar
1 g
Protein
11 g
Vitamin A
2%
Vitamin C
15%
Calcium
4%
Iron
20%

Claims Per Serving

- Source of Protein
- Good Source of Vitamin C
- Good Source of Iron

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