Here is another one of my super easy yet super tasty recipes. This sheet pan Warm Thai Shrimp Salad simply combines ingredients such as shredded cabbage, shrimp, coconut aminos, garlic and tamarind paste to form a delicious salad. Healthy, Whole30, Keto and easy to make.
How on earth did I come up with this recipe?
Honestly, both the fridge and freezer were fairly barren except for some leftover shredded cabbage and some frozen wild-caught shrimp.
What is a girl to do with a list of ingredients like that?
Since I had really enjoyed my Sheet Pan Grilled Romaine Shrimp Caesar Salad, I decided to try to and see what would happen if I put shredded cabbage in the oven.
Since I have posted several Asian inspired recipes, I decided it was due time for a Thai recipe.
Now you may be asking, what makes a Thai recipe a "Thai" recipe?
According to A Spruce Eats, a typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy. Indeed, most Thai dishes are not considered satisfying unless they combine all four tastes.
Some common ingredients found in Thai food are fish sauce, lime, chili peppers and tamarind paste.
With this in mind, I decided to make a dressing consisting of lime, fish sauce, coconut aminos, sesame oil and tamarind paste.
What is tamarind paste?
Tamarind paste is made from the tamarind fruit. It is mostly used in Asian and Middle Eastern cooking to give a slightly sour flavour to dishes.
Could you make your own? Yes, of course, but from what I found on the internet, it is a long process requiring over an hour of time.
Since efficient cooking is my M.O., I decided to head to the store and see what I could find. Sure enough, my local store carried the following brand:
Now although this was somewhat expensive ($7.99 for the 12 oz bottle), the flavour is so powerful that a little goes a long way so this jar should last quite some time. (If you can't find it at the store, I am sure you could order it on amazon)
Can you substitute something else if you don't have any?
Yes and no. The flavour of this paste is very unique. However, with that being said, the remaining ingredients in the dressing are so flavourful that you could probably get away with omitting it altogether. However, trying to be true to Thai cuisine, I highly suggest that you attempt to find a jar!
How to make Warm Thai Shrimp Salad
Step 1:
- Preheat the oven to 450 degrees F.
- On a rimmed baking sheet, place the cabbage.
- Drizzle the cabbage with a little coconut aminos and sesame oil.
- Using your hands, toss the cabbage making sure to cover all the shredded cabbage with the sesame oil and coconut aminos.
Step 2:
- In a small bowl, toss the shrimp with a little salt, garlic and chili powder.
- Place the shrimp over the cabbage and place the sheet pan in the oven for 5 minutes.
Step 3:
- While cabbage and shrimp are cooking, mince your garlic and ginger and combine it with the rice wine vinegar, coconut aminos, fish sauce, lime juice, sesame oil and tamarind paste.
- Stir to combine and set aside.
Step 4:
- When cabbage and shrimp have cooked, remove the pan from the oven and pour the dressing all over the cabbage.
- Using tongs, toss the cabbage and shrimp to ensure it has all been coated in the dressing.
- Serve the cabbage with a couple of shrimp over the top and enjoy!
If you like this Whole30 Warm Thai Shrimp Salad recipe, you may also like:
- Whole30 Chicken Lo Mein (Keto, Dairy-Free)
- Egg Roll In-A-Bowl (Whole30, Keto)
- Simple Pork Fried Rice (Whole30, Keto)
- Asian Chicken and Noodle Salad (Whole30, Keto, Paleo, Healthy)
- Cashew Chicken (Whole30, Keto)
- Sheet Pan Grilled Romaine Shrimp Caesar Salad (Whole30, Keto, Dairy-Free)
- Chorizo Shrimp Skewers
Warm Thai Shrimp Salad (Whole30, Keto, Paleo, Healthy)
This sheet pan Warm Thai Shrimp Salad is so easy to make. Simple ingredients such as shredded cabbage, shrimp, coconut aminos, garlic and tamarind paste form this delicious salad that takes only minutes to make. Healthy, Whole30, Keto and easy to make.
- Total Time: 10 minutes
- Yield: 2 servings 1x
Ingredients
For the salad
- 12-14 oz shredded cabbage (I buy the prepackaged shredded cabbage)
- 6 oz raw, deveined large shrimp
- 1 tsp sesame oil
- 1 tbsp coconut aminos
- 1 tbsp chili powder
- salt and pepper
For the dressing:
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tbsp lime juice (about ½ a small lime)
- 1 tbsp rice wine viner
- 1 tbsp ginger, peeled and grated or chopped
- 2 cloves garlic, minced
- 1 tsp tamarind paste
- 1 tsp sesame oil
Instructions
- Preheat the oven to 450 degrees F.
- Take your shrimp and toss them in the chili powder. Sprinkle the shrimp with a pinch of salt. Set aside.
- On a large rimmed baking sheet, spread cabbage in a thin layer. Pour sesame oil and coconut aminos over cabbage. Use your hands to combine the coconut aminos and oil with the cabbage. Flatten the cabbage and thin as possible on the baking sheet. Place shrimp over the cabbage and place in the oven for 5 minutes.
- While shrimp are baking, add all the dressing ingredients in a small bowl and stir to combine.
- When shrimp and cabbage have cooked, drizzle dressing over the shrimp and cabbage and toss to combine.
- Divide among plates and enjoy.
Notes
- Coconut aminos could be substituted with soy sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Meals, Salad
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
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