Tangy Thai Shrimp and Strawberries


Tangy NC Shrimp and Strawberries Recipe

This Tangy Thai Shrimp and Strawberries recipe was created by Chef Mark Allison, dean of culinary education at Johnson & Wales University, for the N.C. Strawberry Project.


  • 2 garlic cloves, crushed
  • 1 tbsp. organic honey
  • 2 tsp. nam pla (Thai fish sauce)
  • 1 tbsp. grated lemon zest
  • Juice of 2 limes
  • 2 Thai red chilies, finely diced
  • 6 oz. cooked and shelled shrimp
  • 1/3 cup unsalted roasted almonds, lightly chopped
  • 2 cups strawberries, cut into quarters
  • 2 tbsp. chopped cilantro
  • 1 tbsp. chopped mint leaves


  1. In a large bowl, combine the garlic, honey, nam pla, lemon zest, lime juice, zest and chilies.
  2. Fold in the shrimp and almonds, add the strawberries and stir to combine.
  3. Sprinkle and stir in chopped cilantro and mint. Serve.

Makes 4 servings

SEE ALSO: Strawberry Shrimp Ceviche Recipe

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