Thai Shrimp Salad Cups with Peanut-Sesame Dressing
This Thai shrimp salad cups are so easy to make. I cook these when I crave Thai cuisine and when I know I'm on a pescatarian diet.
Equipment
- Large pot (4-quart or larger)
- Food processor or small blender
- Large mixing bowl
- Colander or slotted spoon
- Medium bowl for ice bath
Ingredients
- 1 pound shrimp peeled and deveined, 31-40 count, about 450g
- 2 tablespoons soy sauce 30ml
- 1 stalk green onion thinly sliced, green and white parts
- 3 tablespoons creamy peanut butter 45g
- 1 teaspoon fresh ginger finely grated
- ½ medium lime zested
- 1 medium lime juiced, about 2 tablespoons / 30ml
- 2 tablespoons toasted sesame oil 30ml
- ¼ cup fresh cilantro leaves roughly chopped, about 10g
- ½ teaspoon sambal oelek
- 1 teaspoon sesame seeds
- 1 head butter lettuce or Bibb lettuce, leaves separated and washed
- 2 cups ice for cold water bath
- 4 cups water for boiling
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.4 cups water
- Add the shrimp and cook for 2-3 minutes until they are pink and opaque throughout. Do not overcook — they will continue to firm up slightly after removal.1 pound shrimp
- Using a slotted spoon or colander, transfer the shrimp immediately to a large bowl of ice water. Leave them in the ice bath for 2 minutes to stop the cooking completely, then drain and pat dry with a clean kitchen towel. (Optional: save the cooking water as a base for seafood stock.)1 pound shrimp, 2 cups ice
- Add the peanut butter, sesame oil, soy sauce, lime juice, lime zest, grated ginger, and sambal oelek to a food processor. Blend for 20-30 seconds until completely smooth and emulsified.3 tablespoons creamy peanut butter, 2 tablespoons toasted sesame oil, 2 tablespoons soy sauce, 1 medium lime, 1/2 medium lime, 1 teaspoon fresh ginger, 1/2 teaspoon sambal oelek
- In a large bowl, combine the shrimp and sliced green onion. Pour the dressing over and toss gently until every shrimp is evenly coated.1 pound shrimp, 1 stalk green onion
- Spoon the dressed shrimp into butter lettuce cups. Top with chopped cilantro and a sprinkle of sesame seeds. Serve immediately.1 head butter lettuce, 1/4 cup fresh cilantro leaves, 1 teaspoon sesame seeds
Notes
Storage: Keep cooked shrimp and dressing in separate airtight containers in the fridge for up to 2 days. If already combined, eat within 24 hours as shrimp release moisture that dilutes the dressing.
Freezing: Cooked dressed shrimp does not freeze well — the lettuce and texture degrade. You can freeze uncooked shrimp for up to 3 months and make the dressing fresh.
Make-Ahead: Prepare the dressing and boil the shrimp up to a day ahead. Store separately and assemble just before serving to keep lettuce cups crisp.
Substitutions: Swap peanut butter for cashew butter or sunflower seed butter for a nut-free version. Use tamari or coconut aminos in place of soy sauce for a gluten-free option.
Pro Tip: Blend the dressing in a food processor rather than whisking — full emulsification creates a smooth, cohesive coating that clings to the shrimp instead of pooling.
Nutrition
Serving: 1servingCalories: 253kcalCarbohydrates: 7gProtein: 27gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 183mgSodium: 741mgPotassium: 527mgFiber: 2gSugar: 2gVitamin A: 1460IUVitamin C: 10mgCalcium: 121mgIron: 2mg
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