Thai Shrimp On Baby Greens Recipe
Ingredients
| Lime juice | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1 pound medium-size shrimp, cooked and shelled | ||
| 2 cucumbers, peeled, quartered lengthwise, seeded, and sliced | ||
| Scallions | 1/2 Cup (16 tbs), chopped | |
| 1 red bell pepper, seeded and cut into thin strips | ||
| Roasted peanuts | 3 Tablespoon | |
| Coconut milk | 1/4 Cup (16 tbs) | |
| Nonfat yogurt | 1/4 Cup (16 tbs) | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| 3 cups baby salad greens | ||
Directions
1. Combine the lime juice and salt in a zip-close plastic bag; add the shrimp. Squeeze out the air and seal the bag; turn to coat the shrimp. Refrigerate 30 minutes.
2. Place the cucumber slices in a sieve; let drain 15 minutes.
3. Combine the shrimp, drained cucumbers, scallions, bell pepper, and peanuts in one bowl.
4. Combine the coconut milk, yogurt, and crushed red pepper in another bowl. Drizzle the mixture over the shrimp and vegetables, add the cilantro, and toss gently. Serve the shrimp salad over the baby greens.
2. Place the cucumber slices in a sieve; let drain 15 minutes.
3. Combine the shrimp, drained cucumbers, scallions, bell pepper, and peanuts in one bowl.
4. Combine the coconut milk, yogurt, and crushed red pepper in another bowl. Drizzle the mixture over the shrimp and vegetables, add the cilantro, and toss gently. Serve the shrimp salad over the baby greens.
Chef
