Shrimp Nectarine Thai Salad

Shrimp Nectarine Thai Salad Recipe - Southeast Asian Cuisine

Region / culture: Asia, Southeast Asia, Thailand | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Shrimp Nectarine Thai Salad is a refreshing and flavorful dish that combines the sweetness of nectarines with the savory taste of shrimp, all tossed in a zesty Thai-inspired dressing. This salad is perfect for a light and healthy meal or as a side dish for a summer barbecue.

History

This recipe is a modern twist on traditional Thai salads that often combine seafood with fresh fruits and herbs. The combination of shrimp and nectarines creates a unique flavor profile that is both sweet and savory, making it a popular choice for those looking for a refreshing and satisfying meal.

Ingredients

0.33 cup of canola, olive, or corn oil
0.33 cup of lime juice
2 tbsp of chopped fresh mint
2 tbsp of chopped fresh cilantro
1 to 2 chopped jalapeños
0.5 tsp of brown sugar
12 oz (340 g) of cooked and cooled rice noodles
0.5 cup of chopped red onions
1 sliced cucumber
0.75 lb (340 g) of cooked and shelled shrimp
3 sliced nectarines
lettuce leaves
optional crushed red pepper flakes

How to prepare

Combine 0.5 units of oil, lime juice, mint, cilantro, jalapeño, and sugar. Shake well to blend.
Combine the oil mixture with the rice noodles and onion. Toss well.
Line a serving platter with lettuce leaves and place the pasta on the platter.
Top with shrimp, nectarine, and cucumber. Drizzle the remaining dressing over the salad.
If desired, top with crushed red pepper flakes. Serve warm and plain or with other appetizers or side dishes. Fork the seafood and fruit-based salad onto a large plate.

Variations

Add sliced avocado or mango for an extra creamy texture.
Substitute the nectarines with peaches or apricots for a different flavor profile.
Use different herbs such as basil or lemongrass for a unique twist.

Cooking Tips & Tricks

Make sure to cook and cool the rice noodles before adding them to the salad to prevent them from becoming mushy.

- Adjust the amount of jalapeños to suit your spice preference. You can also remove the seeds for a milder flavor.

- For a vegetarian version of this salad, you can substitute the shrimp with tofu or tempeh.

- Feel free to customize the salad with your favorite fruits and vegetables, such as mango, bell peppers, or cherry tomatoes.

Serving Suggestions

This salad can be served as a main dish for a light lunch or dinner, or as a side dish for grilled meats or seafood. It pairs well with a glass of white wine or a refreshing iced tea.

Cooking Techniques

The key to this recipe is to cook the shrimp until they are just opaque and firm, and to toss the salad ingredients gently to avoid breaking the nectarines or shrimp.

Ingredient Substitutions

Canola oil can be substituted with olive oil or avocado oil.

- Rice noodles can be replaced with soba noodles or vermicelli.

- Red onions can be swapped with shallots or green onions.

Make Ahead Tips

You can prepare the dressing and cook the shrimp ahead of time, but assemble the salad just before serving to prevent the ingredients from becoming soggy.

Presentation Ideas

Serve the salad on a large platter lined with lettuce leaves for a beautiful and colorful presentation. Garnish with fresh herbs and a sprinkle of crushed red pepper flakes for an extra pop of color and flavor.

Pairing Recommendations

This salad pairs well with grilled chicken, fish, or tofu. For a complete meal, serve it with a side of steamed rice or a crusty baguette.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in a skillet over low heat or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

This recipe contains approximately 350 calories per serving.

Carbohydrates

This recipe contains approximately 35 grams of carbohydrates per serving.

Fats

This recipe contains approximately 15 grams of fats per serving.

Proteins

This recipe contains approximately 20 grams of proteins per serving.

Vitamins and minerals

This recipe is rich in vitamin C, vitamin A, iron, and potassium from the nectarines, shrimp, and fresh herbs.

Alergens

This recipe contains shellfish (shrimp) and may not be suitable for those with shellfish allergies.

Summary

Overall, this Shrimp Nectarine Thai Salad is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Shrimp Nectarine Thai Salad is a delicious and healthy dish that is perfect for a light and refreshing meal. With a balance of sweet and savory flavors, this salad is sure to become a new favorite in your recipe collection.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Shrimp Nectarine Thai Salad. I remember it vividly, as if it were only yesterday that I first laid eyes on the combination of flavors that would soon become one of my signature dishes. It was a warm summer day, much like today, and I had just returned home from a trip to the local farmer's market. As I unpacked my bags filled with fresh produce, I noticed a unique ingredient that caught my eye - nectarines. I had never cooked with nectarines before, but something about them intrigued me.

I called up my friend, Mrs. Jenkins, who was an avid gardener and always had a way with fruits and vegetables. I asked her if she had any recipes that incorporated nectarines, and she immediately mentioned a Thai-inspired shrimp salad that she had recently tried. She described the dish as a refreshing blend of sweet and savory flavors, with a hint of spice from the Thai dressing. Intrigued, I asked her for the recipe, and she graciously shared it with me.

The next day, I gathered all the ingredients I needed to make the Shrimp Nectarine Thai Salad. I started by marinating the shrimp in a mixture of soy sauce, ginger, and garlic. While the shrimp absorbed the flavors, I prepared the dressing - a combination of lime juice, fish sauce, and honey, with a dash of red pepper flakes for heat. As the salad came together, I sliced the nectarines into thin wedges, adding a burst of sweetness to the dish.

As I took my first bite of the Shrimp Nectarine Thai Salad, I was transported to a tropical paradise. The flavors danced on my tongue, the sweetness of the nectarines complementing the succulent shrimp perfectly. The dressing added a tangy kick that brought the dish to life, while the fresh herbs and crunchy peanuts provided a satisfying crunch. I knew then and there that this recipe would become a staple in my kitchen.

Over the years, I have made the Shrimp Nectarine Thai Salad countless times, each time tweaking the recipe to suit my tastes. Sometimes I add a splash of coconut milk to the dressing for a creamier texture, or swap out the shrimp for grilled chicken or tofu for a vegetarian variation. No matter how I prepare it, the dish always brings a smile to my face and a warmth to my heart.

As I sit here in my kitchen, surrounded by the memories of all the meals I have cooked over the years, I can't help but feel grateful for the friends and family who have shared their recipes with me. Each dish tells a story, a tale of flavors and aromas that bring people together and create lasting memories. The Shrimp Nectarine Thai Salad is just one chapter in my culinary journey, a testament to the joy and creativity that cooking brings into my life.

So the next time you find yourself staring at a new ingredient at the market, don't be afraid to step out of your comfort zone and try something new. You never know what delicious discoveries you may stumble upon, just like I did with the Shrimp Nectarine Thai Salad. Happy cooking!