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Thai-Style Tomato and Shrimp Salad

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“Wonderful summer salad from 2003 Gourmet. This has been a favorite of mine for a long time! COOKS NOTES:If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores). Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Asia - Thai.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
  2. Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup.
  3. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
  4. Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.

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