It’s just June and I‘m hoping I make it through my first southern summer.

On an evening like this, with the heat still lingering, I just want a light (and simplistic) meal. My go to is a salad because nothing is better than a bowl of vitamins and nutrients.

This Thai inspired salad is bright, flavorful, and satisfying. Just because it’s easy doesn’t mean it has to be boring! The beautiful thing about Asian dishes is the is the delicate combination of many flavor profiles such as spicy, sour, sweet, and umami. This salad combines all of those, as well as texture from the crunchy vegetables.

Hungry yet?

thai string bean + shrimp salad


18 - 20 shrimp, peeled and deveined
1/2 lb green beans, ends trimmed
1 red pepper, deseeded and sliced
1 cucumber, thinly sliced (lengthwise)*
scallion, chopped on the bias (green and white parts separated)
2 garlic cloves, minced
1 teaspoon rice wine vinegar
2 tablespoons sesame oil
2 limes, zested and squeezed
1 tablespoon low sodium soy sauce
1/2 lime, juiced
1/2 lime, sliced (for garnish)
bunch mint leaves
1/4 teaspoon jalepeño, minced (optional)
sea salt and pepper, to taste

* you can use a mandoline for this method — or simply chop the cucumbers, if you prefer.


In a bowl, toss the shrimp, garlic, soy sauce, and the juice of one lime together. Set aside.

Make the dressing. Combine one tablespoon sesame oil with the rice wine vinegar, lime juice, one clove minced garlic, and jalepeño, if you’re using it.

Heat one tablespoon of sesame oil in a large skillet or wok over a medium-low flame. Add string beans when pan is hot. Next, add peppers and cook for 2-3 minutes.

Add the whites of the chopped scallion. Stir so the heat is evenly distributed. Add the rice wine vinegar and a pinch of salt.

Remove vegetables from pan before they get too soft. Using the same pan, sauté the shrimp. When they are opaque and browned on each side, set aside.

Arrange the salad. Place the cooked vegetables a large serving bowl. Next add the cucumber, jalapeños (if using), and shrimp. Top with green scallions and mint leaves.




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