Tamarind Shrimp Salad

Perfectly grilled shrimp tossed with tamarind sauce and greens.

Perfectly grilled shrimp tossed with tamarind sauce and spinach
Prep Time: 1 minute
Cook Time: 10 minutes
Course: Salad
Cuisine: Cambodian Fusion
Keyword: Cambodian Fusion, Salad, seafood
Servings: 4 people
Calories: 172kcal
Author: Channy Laux


  • 1 pound large shrimp (U-15) deveined and shelled
  • 1 tbsp avocado oil
  • 4 ounce Angkor Tamarind Sauce
  • 1/2 pound baby spinach
  • 1/8 yellow onion thinly sliced
  • 10 ounces grape tomatos


  • Marinate Shrimp – Whisk oil with 3 tablespoons of tamarind sauce, add in shrimp and mix well. Let marinate for 5-10 minutes
  • Cook Shrimp – Grill or broil shrimp on high heat.
    To broil shrimp: preheat oven to 500ºF and place a baking sheet one level above the center of the oven. Once oven reaches 500ºF, remove the baking sheet and place shrimp onto the hot baking sheet. Switch oven to broil and let broil for 10 minutes. Half way through broiling, flip each shrimp.
  • Prepare Salad – Place spinach in a large bowl, drop in sliced onion and tomatos.
  • Finishing Step – Drizzle tamarind sauce over the salad, and top with grilled shrimp

Nutrition Facts

Calories: 172kcal | Carbohydrates: 5g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 930mg | Potassium: 575mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5907IU | Vitamin C: 31mg | Calcium: 228mg | Iron: 4mg


Angkor Tamarind Sauce
Angkor Tamarind Sauce
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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