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Thai Shrimp and Napa Cabbage Salad

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  • Yield: 4 servings
  • Prep Time:  30 minutes


  • Thai Chile Peanut Sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons corn starch
  • 1 teaspoon red crushed pepper
  • 1/2 cup Karo® Light Corn Syrup
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar OR ponzu
  • 2 teaspoons fresh ginger grated
  • 2 teaspoons minced garlic
  • Salad
  • 8 cups thinly sliced Napa cabbage (about 1 small head)
  • 1 cup diced celery
  • 1 / English cucumber sliced
  • 1 pound cooked shrimp
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons toasted sesame seeds optional
  • Toasted sesame seeds


  • Thai Chile Peanut Sauce: Stir brown sugar, corn starch and crushed red pepper together in a small saucepan. Add remaining ingredients; stir well.
  • Cook over medium heat; stirring occasionally. Heat until mixture boils for 1 full minute. Remove from heat; cool.
  • Assemble Salad: Place Napa cabbage, celery, cucumber and shrimp in a large bowl. Toss with 2/3 cup Thai Chile Peanut Sauce. Squeeze lime juice over top and toss again. Divide evenly between 4 salad plates; sprinkle with cilantro and toasted sesame seeds, if desired. Serve with additional Thai Chile Peanut Sauce.
  • Cover and store any remaining Thai Chile Peanut Sauce Sauce in refrigerator for up to 2 weeks.

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