Thai-Inspired Shrimp Salad with Spicy Peanut Vinaigrette

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

It’s hard to live in California without becoming addicted to Thai cuisine. These recent immigrants to our country have marked our palates in a most impressive way. Thai food has the flavors Americans love: sweet, tart, and hot. This shrimp salad is a perfect example.


Spicy Peanut Vinaigrette

  • 5 tablespoons rice wine vinegar
  • 3 tablespoons sugar
  • 1



For the peanut vinaigrette, whisk the vinegar, sugar, cayenne or jalapeño peppers, soy sauce, and oil together in a small bowl. Season to taste with salt and stir in the peanuts. Poach the shrimp in a large saucepan over low heat in white wine or water to cover until just cooked through, about 5 minutes. Remove from the poaching liquid and let cool. Then cut the shrimp in ha