Thai Shrimp & Kiwi Salad

  • 20 large shrimp, peeled & deveined
  • 1 lime
  • 2 kiwis, diced and peeled
  • ½ cup cilantro
  • 1 ½ teaspoons Morton & Bassett Thai Red Curry
  • 1 teaspoon extra virgin olive oil
  • Large salad bowl of fresh greens
  • ½ teaspoon salt
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Season shrimp with Thai Red Curry powder and a squeeze of lime.

Heat oil in a large skillet over medium high. Add shrimp and cook without flipping about 3 minutes or until pink. Turn them all over and cook about 2 more minutes.

Toss shrimp into bowl of fresh salad greens. Add diced kiwis, cilantro, lime juice and salt.

Toss and enjoy with a glass of rose. 

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