This Thai shrimp salad packs tons of flavor with fresh herbs and an almond butter Thai salad dressing. I needed (yes, NEEDED) a paleo version of spring rolls, and this grilled shrimp salad is IT. It has all the amazing flavors I remember, except in a salad form and not a rice paper roll. This healthy shrimp salad recipe is loaded with fresh herbs, napa cabbage, romaine lettuce, julienned cucumber, toasted cashews, and shrimp all get tossed with a creamy almond butter satay dressing! This Asian shrimp salad has classic flavors, but the fresh herbs (mint! cilantro!) add such bright earthiness, you’ve got to try it!
And this dressing… This dressing is seriously drinkable. I had a bit left in the blender while I was taking pictures, and when I was done, I turned around to see my husband eating it with a spoon. It’s creamy and tart and has the perfect level of spice. You can use cashew butter too, but I always love a touch of almond flavor.
Either way, this is the best shrimp salad recipe ever!
And let me let you in on a little secret… rice paper and rice noodles really don’t taste like much of anything, so I promise you aren’t missing anything here by making this a salad instead of rolls. It’s just a little less handheld.
How Do You Make Shrimp Salad?
You will love how easy it is to make this Thai grilled shrimp salad. Don’t worry, it may look like a lot of ingredients, but most of them you probably already have in the pantry.
Take a look at what you will need to make healthy shrimp salad:
- Marinate shrimp. Toss shrimp with olive oil, salt, paprika, and lime juice.
- Chop lettuce and herbs. Add lettuce mixture to broccoli slaw.
- Blend dressing ingredients. Add almond butter, white wine vinegar, coconut aminos, honey, sesame oil, lime juice, garlic, ginger, red pepper flakes, and coconut oil into a bowl and set aside.
- Sear shrimp on the grill. When it’s pink, then it’s done.
- Place lettuce on a plate, top with shrimp and drizzle with dressing.
How Do You Know When Shrimp Is Cooked?
You will be able to tell that the shrimp is cooked by the color. The tails will be relatively red, and the body of the shrimp will be pink and opaque.
TIP: Shrimp cooks really quickly, so be sure not to over cook it! It will be rubbery if you do.
How Long Does It Take To Cook Shrimp?
When making shrimp for this healthy shrimp salad recipe, it will only take 4-5 minutes. It cooks really fast.
How Many Calories Are In This Healthy Shrimp Salad Recipe?
You’ll find the full recipe card below, but here are a few highlights:
- 602 calories
- 23 grams of carbohydrates
- 44 grams of protein
- 38 grams of fat
How Do You Store Thai Shrimp Salad?
If you don’t eat all the Thai shrimp salad, you can store the leftovers in the fridge. I find that it’s best not to add the shrimp to the leftover salad until you are ready to eat it. Keep the salad, dressing, and shrimp in separate airtight containers.
All the ingredients will last 3-4 days if they are stored adequately. When you are ready to serve this shrimp salad recipe, gently warm up the shrimp in the microwave for a few seconds, toss onto salad, and drizzle with dressing.
Looking For More Paleo Salad Recipes?
If you can’t get enough of this grilled shrimp salad, you should try some of these paleo salads too:
- Easy Pan Fried Sardine Salad – This is super healthy and loaded with flavor!
- Avocado Salmon Salad With Fennel And Grapefruit – Perfect combination of seafood, creaminess and tangy grapefruit.
- Chopped Grilled Watermelon Salmon Salad – Drizzled in a delicious watermelon vinegarette!
Healthy Grilled Asian Thai Shrimp Salad Recipe:
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Healthy Grilled Asian Thai Shrimp Salad Recipe
See how to make Thai shrimp salad in just 20 minutes! This easy grilled shrimp salad (Thai salad) with almond butter dressing makes a quick and flavorful lunch or dinner.
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- 1.5 lb Shrimp (peeled and deveined)
- 1 tablespoon Olive oil
- 1/2 medium Lime (juiced)
- 1 teaspoon Paprika
- 1/2 teaspoon Sea salt
- 4 cups Nappa cabbage (chopped)
- 10 oz Broccoli slaw
- 2 cups Romaine lettuce (chopped)
- 1/2 cup Fresh cilantro (minced)
- 1/2 cup Fresh mint (minced)
- 1 medium Cucumber (julienned)
- 1/4 cup Cashews (toasted)
- 1/3 cup Almond butter (the plain kind with the only ingredient being almonds)
- 2 tablespoons White wine vinegar
- 2 tablespoons Coconut aminos
- 1 tablespoon Honey (omit for low carb, keto or whole30)
- 1 tablespoon Sesame oil
- 1 tablespoon Lime juice
- 1 clove Garlic
- 1 1-inch piece Fresh ginger
- 1/4 teaspoon Red pepper flakes
- 1/4 cup Coconut oil (melted)
- 1/4 cup Warm water
More TIPS about this paleo recipe in the post above!
- Place the shrimp in a bowl with the olive oil, paprika, salt, and lime juice. Set aside.
- Chop all the lettuce and herbs and place in a large bowl with the broccoli slaw. Set aside.
- Blend together all the dressing ingredients until smooth. Season with a pinch of salt and set aside.
- Pre heat grill or pan to medium high and sear shrimp about 2 minutes per side until pink and opaque.
- Divide greens between 4 plates, top with shrimp and cashews. Toss with dressing just before serving.
Serving Size: ~2 1/4 cups, or 1/6 of entire recipe
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.