Mealime recipe · lives on in MealPot
Thai-Style Shrimp Salad with Carrots, Peanuts & Green Curry Dressing
- 20 min
- 2–6 servings
- 574 kcal / serving
A bright, crunchy shrimp salad with creamy avocado, crisp cucumber, and a lime-green curry dressing. It comes together quickly for weeknights and holds well for leftovers.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½English cucumber
- ½ small pkgfresh mint
- 1lime
- ¼ cuppeanuts, roasted unsalted
- ¾ lbraw peeled shrimp, fresh or frozen
- ½ (10 oz) bagshredded carrots
- 1 (5 oz) pkgspring mix (mixed greens)
- 30 mlThai curry paste, green
- avocados
- limes
- English cucumbers
From the pantry: brown sugar, salt, toasted sesame oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · tongs · whisk or fork
Directions
- Rinse and dry all fresh produce; pat shrimp dry if thawed, and set aside.
- If shrimp are frozen, thaw briefly under cold running water and blot dry.
- Whisk curry paste with a little oil and salt in a bowl to form a sauce, then toss the shrimp to coat.
- Heat a nonstick skillet over medium-high heat. Add the shrimp and cook until opaque, about 1–2 minutes per side; transfer to a plate and let cool slightly.
- Strip mint leaves from stems, mince, and place in a medium bowl. Squeeze in lime juice and whisk in additional curry paste, oil, sugar, and salt to make the dressing.
- Slice cucumber into thin rounds and add to the mint-lime dressing to mingle flavors.
- Halve and pit the avocado; scoop flesh into the dressing bowl and dice; add to the mixture.
- Roughly chop peanuts and fold them into the salad along with the mixed greens and shredded carrots.
- Toss everything until the greens and carrots are coated and the ingredients are evenly distributed; taste and adjust as needed.
- Divide the salad onto plates, top with the prepared shrimp, and serve.
Two tips
- Make the dressing ahead and chill for up to 1 day for extra flavor.
- If you have extra lime juice, a quick drift of sesame oil at the end brightens the dish, or serve leftovers over extra greens.
Nutrition per serving
- Calories
- 574 kcal
- Protein
- 33 g
- Carbs
- 37 g
- Fat
- 36 g
- Fiber
- 14 g
- Sodium
- 1778 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.