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  • 2 tablespoons lime juice
  • 4 teaspoons fish sauce
  • 1 tablespoon canola oil
  • 2 teaspoons light brown sugar
  • 1 teaspoon minced or grated ginger
  • 1/4 teaspoon crushed red pepper
  • 1 pound small shrimp, cooked and peeled
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced green or red bell pepper
  • 1 cup seeded and thinly sliced cucumber
  • 1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint


  1. Whisk lime juice, fish sauce, oil, brown sugar, ginger and crushed red pepper in a large bowl. Add shrimp, carrot, bell pepper, cucumber and fresh herbs; toss to coat.
Recipe by Robin Mather.

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The recipe was originally published as Thai-Style Shrimp Salad on

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