Thai Style Spring Roll Salad with Red Curry Shrimp

Transform your mealtime with the vibrant flavors of this Thai Style Spring Roll Salad with Red Curry Shrimp, a refreshing take on classic spring roll ingredients. This recipe features tender shrimp cooked in a rich red curry and coconut milk sauce, perfectly paired with crisp romaine lettuce, julienned carrots, cucumbers, and red bell peppers. Tossed with tangy lime-fish sauce dressing and delicate rice vermicelli noodles, this salad delivers a perfect balance of sweet, savory, and spicy. Fresh herbs like mint and cilantro add layers of aromatic freshness, while a sprinkle of crunchy chopped peanuts provides the finishing touch. Ideal for light lunches or elegant dinners, this easy-to-make dish brings the essence of Thai street food to your table in just 30 minutes.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces Raw shrimp, peeled and deveined
• 2 tablespoons Red curry paste
• 0.25 cups Coconut milk
• 4 ounces Rice vermicelli noodles
• 2 cups Romaine lettuce, shredded
• 1 large Carrot, julienned
• 1 medium Cucumber, julienned
• 1 small Red bell pepper, thinly sliced
• 0.25 cups Fresh cilantro, roughly chopped
• 2 tablespoons Fresh mint leaves, roughly chopped
• 2 tablespoons Fresh lime juice
• 1 tablespoon Fish sauce
• 1 tablespoon Honey
• 1 teaspoon Sesame oil
• 0.25 cups Chopped peanuts
• 1 tablespoon Neutral cooking oil (such as vegetable oil)

Directions

Step 1

Place the rice vermicelli noodles in a large bowl. Pour boiling water over the noodles until fully submerged. Soak for 5-7 minutes, or until tender. Drain and rinse under cold water. Set aside.

Step 2

In a small bowl, mix the red curry paste and coconut milk until well combined.

Step 3

Heat the neutral cooking oil in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque.

Step 4

Pour the red curry and coconut milk mixture over the shrimp. Simmer for another 2-3 minutes until the shrimp are coated in the sauce and the sauce thickens slightly. Remove from heat and set aside to cool slightly.

Step 5

In a large salad bowl, combine the shredded romaine lettuce, julienned carrot, cucumber, red bell pepper, cilantro, and mint.

Step 6

In a small bowl, whisk together the lime juice, fish sauce, honey, and sesame oil to create the dressing.

Step 7

Add the cooked and cooled rice vermicelli noodles to the salad bowl with the vegetables. Drizzle the dressing over the top and toss gently to combine.

Step 8

Divide the salad among serving plates. Top each plate with the red curry shrimp and sprinkle with chopped peanuts for crunch.

Step 9

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1044.4g)

Amount per serving	% Daily Value*
Calories	1295.5

Total Fat 50.0g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 340.2mg	0%
Sodium 2170.3mg	0%
Total Carbohydrate 153.9g	0%
Dietary Fiber 17.0g	0%
Total Sugars 38.6g
Protein 68.5g	0%

Vitamin D 0IU	0%
Calcium 324.5mg	0%
Iron 8.3mg	0%
Potassium 2281.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 20.5%

Carbs: 46.0%