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5 from 1 vote

Thai Shrimp Waffle with Spring Salad

This waffle salad is an explosion of great flavors and textures
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: American, Thai
Keyword: seafood, shrimp, waffle
Servings: 3 servings
Calories: 592kcal
Author: Kevin Is Cooking


Thai Shrimp Waffle

  • 1 lb shrimp
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 2 green onions
  • 3/4 cup flour
  • pinch kosher salt
  • 1 tbsp baking powder
  • 1 egg beaten
  • 3/4 cup coconut milk

Thai Spring Salad

  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp basil oil
  • 1 tap sesame oil
  • 1 tsp fresh ground ginger
  • 2 crushed garlic cloves
  • pinch of red pepper flakes
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1 cup shredded carrots
  • 4 stalks celery
  • 2 Persian cucumbers
  • 2 green onions
  • 1 tbsp sesame seeds


  • Wash, devein and chop shrimp into bite size chunks.
  • Place frozen corn and peas in a strainer and run under warm water to thaw, let drain. Slice the green onion on the bias into thin pieces.
  • Place shrimp, corn, peas and green onions in a bowl. With your hand gently toss with the flour, baking powder and salt to evenly coat. In a small bowl mix the slightly beaten egg and coconut milk. Pour over dry mixture and mix to incorporate completely. Let rest while you prepare salad, or at least 10 minutes.
  • In a bowl add the first eight ingredients and whisk to make dressing. Taste if added seasoning is needed and adjust if needed with salt.
  • Chop the cilantro and mint leaves, add to dressing bowl.
  • Using a mandolin shred the carrots and cucumbers on a slight angle. Slice the green onion on the bias into thin pieces. Cut the celery into 2 inch length pieces and then cut each piece lengthwise into 4-5 pieces. Add the vegetables to the dressing bowl and toss to incorporate completely. Garnish with sesame seeds and chill while shrimp waffles cook.
  • Using a ice cream scoop, add about two rounded scoops of batter to waffle iron. Cook shrimp batter as you would a normal waffle as directed on machine.
  • When waffle is cooked, remove and plate topped with some butter. Place Thai Shrimp Salad on side and serve.


Calories: 592kcal | Carbohydrates: 53g | Protein: 43g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 435mg | Sodium: 2266mg | Potassium: 1484mg | Fiber: 6g | Sugar: 9g | Vitamin A: 8275IU | Vitamin C: 31.8mg | Calcium: 543mg | Iron: 9.5mg