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Deconstructed Spring Roll Salad Recipe (with Video)

Thai, Salad

Discover our Deconstructed Spring Roll Salad Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 10min


- 1 lb Shrimp, peeled, deveined, thawed
- 2 tbsp Olive oil
- 2 tsp Paprika, sweet
- 0.5 tsp Ground ginger, or 1 tbsp. grated fresh ginger
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 c Lime juice, about 2 limes
- 2 tbsp Olive oil
- 2 tbsp Rice vinegar
- 2 tbsp Maple syrup, or honey
- 2 tbsp natural peanut butter
- 2 clove Garlic, finely minced or grated (or 1/2 tsp. garlic granules)
- 1 tsp Red pepper flakes
- 1 romaine head
- 0.5 Red cabbage, finely chopped
- 1 c thin rice noodles
- 1 Avocado, ripe, chopped
- 1 English cucumber, large, thinly sliced
- 2 Carrots, large, thinly sliced
- 0.333 c Fresh cilantro, chopped
- 1 mango, ripe, chopped
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To Make the Dressing
1. Combine all ingredients into a mason jar.
2. Seal tightly with the lid and shake well to combine (or mix in a bowl).
3. Season with salt and black pepper to taste.
To Make the Shrimp
1. Add the olive oil to a skillet over medium high heat.
2. Toss the shrimp with the seasonings.
3. Arrange the shrimp in a single layer on the bottom of the skillet.
4. Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp.
5. Flip shrimp and cook just until cooked through - about 1-2 more minutes, up to 3 minutes on large shrimp.
6. Remove from heat.
To Make the Salad
1. Combine the chopped romaine, cabbage, rice noodles, avocado, sliced cucumber and carrots, chopped cilantro and mango in a large bowl.
2. Toss well to combine.
3. Add the shrimp and toss just to combine.
4. Drizzle the salad dressing over the salad and toss once more just until combined.
5. Enjoy!

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