Thai Grilled Shrimp and Apple Salad

I’m sharing one of my favorite salads ever—Thai Grilled Shrimp and Apple Salad. Sounds kind of weird at first, BUT SERIOUSLY, don’t knock it until you try it. I never realized that shrimp and apples could go together so well.

This recipe is totally appropriate for the steamy weather we’ve been experiencing lately here in Maine. There’s no need to slave over a hot stove for minutes on end (well, only 2-4 minutes to be exact for this recipe). The only sweating that will be involved here will come from the Thai chili powder.

This salad is inspired by one of my favorite restaurants in Portland. I almost died (in a good way) when I first had it—it’s truly a perfect combination of spicy, salty, sour, and sweet. If you don’t like your food spicy, have no fear, just omit the chili powder or red chili flakes.

Give this recipe a try and let me know what you think!


5 from 1 reviews
THAI GRILLED SHRIMP AND APPLE SALAD
 
Ingredients
  • FOR APPLE SALAD:
  • 3 tablespoons fish sauce
  • 4 tablespoons palm sugar (or brown sugar)
  • 2 limes, juiced
  • 2 shallots, peeled and sliced thinly
  • 2 granny smith apples, halved, cored then sliced thinly
  • 2 cortland apples, halved, cored then sliced thinly
  • 2 on-the-vine tomatoes, sliced into wedges
  • dry roasted peanuts, crushed
  • toasted coconut
  • cilantro, chopped, to taste
  • thai chili powder (or red pepper flakes), to taste
  • FOR GRILLED SHRIMP:
  • 10-12 large or jumbo shrimp
  • 1 ½ tablespoons fish sauce
  • 2 tablespoons palm sugar (or brown sugar)
  • 1 lime, juiced
  • 2 teaspoons sriracha
  • 1 clove garlic
  • 1 tablespoon vegetable/canola oil
Directions
  1. FOR APPLE SALAD: Combine fish sauce, palm sugar, and lime juice in a small bowl to make dressing. Whisk until sugar has dissolved.
  2. In a large bowl, combine shallots, apples, and tomatoes. Toss salad with reserved dressing.
  3. Add in roasted peanuts, toasted coconut, cilantro, and chili powder. Toss salad again.
  4. FOR SHRIMP: In a medium mixing bowl, combine fish sauce, palm sugar, lime juice, sriracha, and garlic to make marinade.
  5. Peel and devein shrimp. Transfer shrimp to marinade and marinate for 30 minutes to 1 hour.
  6. Preheat cast iron pan (or grill) to medium heat with oil.
  7. Thread shrimp onto skewers and transfer to pan. Cook until opaque (2-4 minutes), basting with leftover marinade.
  8. Serve grilled shrimp over apple salad.
Notes
- You can find palm sugar and Thai chili powder at your local Asian market.
- Shrimp does not take long to cook, so make sure to keep an eye on it as overcooking can lead to tough and rubbery shrimp (eww!).

3 thoughts on “Thai Grilled Shrimp and Apple Salad

  1. Welcome to Ym Goggle! We are following you on FB, Pinterest and instagram. We hope you will follow us back. We will try to tag you each time we promote your posts. Kelli at YG!

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