Thai Shrimp Salad

Makes16 hors d’oeuvres
Prep Time5 min
chill Time 3 h
Time to Table185 min

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


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



  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)


  • 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.


per serving
% Daily
Fat13 g20%
Saturated Fat11 g
Trans Fat0 g
Saturated + Trans55%
Cholesterol105 mg
Sodium490 mg20%
Carbohydrate3 g1%
Fibre0 g
Sugar1 g
Protein11 g
Vitamin A2%
Vitamin C15%

Claims per serving

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

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