Shrimp Miang Kham
Our version of the traditional Thai street food makes an appealing appetizer or light and tasty lunch.
Ingredients
Dressing
- 2 teaspoons canola oil
- 1/4 cup shallots or onions, chopped
- 2 Tablespoons ginger, peeled and chopped
- 1/2 teaspoon salt
- 1 Tablespoon brown sugar, packed
- 2 teaspoons fish sauce
- 2 teaspoons fresh lime juice
Salad
- 24 large spinach leaves
- 8 oz Chicken of the Sea® Shrimp (any size shrimp)
- 1/4 cup red onion, minced
- 2 Tablespoons roasted peanuts
- 1/4 cup unsweetened coconut flakes, toasted
- 1 lime, cut into slices
Nutrition Facts
calories
156
total fat
6.9g
saturated fat
2.1g
trans fat
0g
cholesterol
71mg
sodium
940mg
total carbohydrates
14g
fiber
3g
total sugars
7g
protein
11g
vitamin d
0%
calcium
11%
iron
12%
potassium
11%
Instructions
- Make the dressing: In a pan over medium heat, add the oil, shallots or onions, and ginger.
- Cook for about 3-5 minutes or until softened. Remove from heat.
- Stir in salt, brown sugar, fish sauce, and lime juice until well combined and brown sugar is dissolved.
- For the salad, arrange spinach leaves on a serving plate and top with shrimp, red onion, peanuts and coconut.
- Drizzle dressing on top and serve with lime slices.
Nutrition Facts
calories
156
total fat
6.9g
saturated fat
2.1g
trans fat
0g
cholesterol
71mg
sodium
940mg
total carbohydrates
14g
fiber
3g
total sugars
7g
protein
11g
vitamin d
0%
calcium
11%
iron
12%
potassium
11%