Salads
This Applebee's Thai shrimp salad recipe brings restaurant-quality flavors to your kitchen with crispy celery crowns and a tangy lime peanut dressing. The secret lies in the perfect balance of textures—crispy fried shrimp, crunchy celery, and tender lettuce—all tossed in a dressing that’s bright, nutty, and just sweet enough.
I’ve replicated the signature Thai-inspired taste that makes this salad so addictive, using simple techniques you can master at home.
The shrimp gets marinated in a zesty blend of lime, fish sauce, and garlic before being pan-fried to golden perfection, ensuring every bite stays crispy.
The dressing combines crushed peanuts, lime juice, and a touch of honey for that signature sweet-spicy kick, while fresh herbs like cilantro and Thai basil add freshness. What makes this salad stand out is the celery crowns—thinly sliced celery fried until crispy, adding a satisfying crunch that’s impossible to resist.
By the time you assemble this dish, you’ll have a vibrant, flavor-packed salad that’s as beautiful as it is delicious. The shrimp remains tender yet crispy, the dressing clings perfectly to the greens, and the celery crowns provide that signature crunch that makes it unforgettable.
This recipe delivers restaurant-quality results with a fraction of the effort, and it’s perfect for weeknight dinners or impressing guests.
Pair it with a refreshing Thai iced tea or a light cocktail to complete the experience. The balance of flavors and textures makes this salad a crowd-pleaser, and the best part? You can customize it with your favorite greens or proteins. Let’s get started!
Ingredients for applebee's thai shrimp salad
Crispy shrimp, crunchy celery crowns, and zesty lime peanut dressing—this salad brings Applebee's magic home.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp, Peeled & Deveined 🦐 | 1 ½ lb | 21-25 count per pound |
| Celery Sticks 🧅 | 3 whole | Cut into 3-inch lengths |
| Iceberg Lettuce 🥬 | 1 head | Romaine works too |
| Fresh Lime 🍋 | 1 whole | Juiced, zest optional |
| Peanuts 🥜 | ½ cup | Crushed, unsalted preferred |
| Fish Sauce 🍶 | 2 tbsp | Red Boat brand recommended |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Honey 🍯 | 2 tbsp | Wildflower preferred |
| Vegetable Oil 🫒 | ½ cup | High smoke point preferred |
| Cilantro Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Thai Basil Leaves 🌿 | 0.15 cup | Packed, chopped |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Broth 💧 | ¼ cup | Low sodium preferred |
The shrimp is everything here. Grab 21-25 count per pound—they're perfect for quick cooking. Costco or Trader Joe's have great frozen options, but fresh is ideal if you can find it. Look for bright pink color and firm texture. The celery? Organic celery sticks from the produce section work best—they're straighter and easier to slice thin. If you can't find Thai basil, regular basil plus a pinch of anise gets you close. The fish sauce is non-negotiable—Red Boat is my go-to, but any good brand works. Just make sure it's not too old or it'll taste funky.
No peanuts? Crushed almonds or cashews work in a pinch, though the flavor won't be identical. Short on lime? Lemon juice plus 1/2 tsp lime zest mimics the brightness. The honey should be wildflower—it's got more depth than regular clover honey. For the celery crowns, thinly slice the celery on the bias (diagonally) for maximum crispiness. Want extra crunch? Double the celery and fry half. The shrimp marinade can be prepped 30 minutes ahead—just keep it cold until cooking. And if you're feeling fancy, add a dash of chili flakes to the dressing for heat.
This salad tastes even better the next day—honestly, the flavors meld overnight. Store components separately: shrimp and celery crowns in the fridge for up to 2 days, dressing in a sealed jar for 5 days. The celery crowns stay crispy if you pat them dry before frying and store them in an airtight container. For serving, I like to keep the dressing separate until ready to toss—1/4 cup per serving. The shrimp reheats beautifully in a 350°F oven for 5 minutes if you're making ahead, but honestly, it's best fresh. The celery crowns? Eat them within 2 days or they'll get soggy.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this one—just toss the shrimp in the pan, chop the celery into bite-sized sticks, and let the dressing do the heavy lifting. Honestly, the hardest part is waiting for the shrimp to turn pink.
- Lime-Kissed Magic: That bright lime juice cuts through the richness of the shrimp like a knife, while the peanuts add this perfect crunch. Between us, it’s the kind of flavor that makes you want to eat it straight from the bowl.
- Lunchbox Hero: Pack it in mason jars for a workday lunch or serve it at a picnic—it holds up better than most salads, and the peanuts keep it interesting. My daughter’s school friends always ask for seconds, and I blame the lime.
- Budget-Friendly Feast: Shrimp’s the star, but celery and iceberg lettuce stretch this into a full meal without breaking the bank. I’ll be real: it’s the kind of dish that makes you feel fancy without the restaurant price tag.
Step-by-step instructions for Applebee's Thai shrimp salad
Here's how to recreate that signature crunch and zesty flavor at home—every bite packed with crispy shrimp and tangy peanut goodness.
Create the Crispy Celery Crowns
Cut the 3 whole celery sticks into 3-inch lengths and slice each length into ¼-inch thick rounds. This creates those iconic celery "crowns" that give the salad its signature crunch. Spread them on a parchment-lined baking sheet in a single layer.
In a small bowl, whisk together 0.5 cup vegetable oil, 1.5 tsp salt, and 0.5 tsp black pepper. Pour this over the celery and toss gently to coat evenly. Bake at 400°F for 12-15 minutes, flipping halfway, until the edges are deep golden brown and crispy. Let them cool completely—they'll crisp up even more as they cool.
Make the Tangy Peanut Dressing
In a small saucepan, combine 0.25 cup vegetable broth, 2 tbsp fish sauce, 2 tbsp honey, 4 cloves minced garlic, and 1 tbsp sesame oil. Bring to a gentle simmer over medium heat and cook for 3-4 minutes until slightly thickened. Remove from heat and stir in 0.5 cup crushed peanuts until fully incorporated.
Let the mixture cool for 5 minutes—this prevents the peanut oil from separating when you add it to the salad. The dressing should be thick enough to coat the back of a spoon but still pourable. If it's too thick, whisk in 1 teaspoon water to loosen it.
Cook the Perfectly Crispy Shrimp
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the 1.5 lb large shrimp, peeled & deveined in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side until golden brown and opaque throughout. They're done when they release easily from the pan.
Transfer the shrimp to a paper towel-lined plate to drain excess oil. Sprinkle immediately with 0.25 cup chopped cilantro leaves and 0.15 cup chopped Thai basil leaves while still warm—the herbs will wilt slightly and infuse the shrimp with fresh flavor.
Assemble the Salad
Rinse the 1 head iceberg lettuce thoroughly and drain well. Tear into bite-sized pieces and place in a large serving bowl. Arrange the cooled crispy celery crowns on top, followed by the cooked shrimp. Drizzle generously with the peanut dressing, tossing gently to combine.
Finish with the juice of 1 whole fresh lime (about 2 tablespoons) and a final sprinkle of 0.25 cup chopped cilantro leaves and 0.15 cup chopped Thai basil leaves. Serve immediately while the shrimp is still warm and the celery crowns are crispy—this salad tastes best right out of the bowl!
Pro Tips For Making Applebee'S Thai Shrimp Salad
- Sear Shrimp Fast: Hit the shrimp over high heat for 30 seconds per side—just until opaque. I used to drag it out, and they’d turn rubbery. The sauce needs to cling to them, not fight for space.
- Toss Celery First: Cut celery sticks into ½-inch pieces and toss them with the dressing before adding shrimp. It softens the crunch just enough to marry with the sauce without turning mushy.
- Skip the Raw Peanuts: Toast your peanuts in a dry pan for 2-3 minutes until golden. Raw peanuts taste bland and won’t hold up to the lime’s sharpness—trust me, this isn’t the place to cut corners.
- Juice Lime Last: Add lime juice right before serving. The acid cuts through the dressing and shrimp, but wait too long, and the lettuce wilts faster. Keep the lime chilled until the final squeeze.
Best sauces and condiments for these flavors
Signature Peanut Dressing
The heart of this salad is the tangy lime peanut dressing, where the balance of sweet, salty, and umami comes together. I start with 2 tablespoons of Red Boat fish sauce—this brand has the perfect balance of saltiness and depth.
Simmer it with 2 tablespoons honey and 4 minced garlic cloves for 3-4 minutes to mellow the garlic flavor. Then, stir in ½ cup crushed peanuts while still warm to help them soften slightly and release their oils.
Let it cool for 5 minutes before using—this prevents the peanut oil from separating when tossed with the salad. 🥜
Spicy Sriracha Twist
For a kick, add 1 teaspoon of Sriracha to the warm dressing before incorporating the peanuts. This adds a slow-building heat that pairs beautifully with the shrimp. If you prefer a smoother heat, blend the dressing ingredients (except peanuts) first, then stir in the peanuts last.
For extra authenticity, a ½ teaspoon of toasted sesame seeds sprinkled on top adds a nutty aroma. I like to keep a small jar of this spicy version in my fridge for quick salads.
Sweet Chili Glaze
Swap out the peanut dressing entirely for a sweet chili glaze by combining 2 tablespoons of sweet chili sauce (like Chungking brand) with 1 tablespoon of lime juice and 1 teaspoon of honey. Simmer for 2 minutes until slightly thickened, then drizzle over the shrimp and celery crowns.
This version is sweeter and less nutty but still delivers that signature tangy brightness. It’s a great option if you’re allergic to peanuts or just want a different flavor profile. 🌶️
Coconut Lime Dressing
For a tropical twist, blend ½ cup coconut milk with 2 tablespoons lime juice, 1 tablespoon fish sauce, and 1 teaspoon honey until smooth. This dressing is lighter and creamier, perfect for those who prefer a milder flavor.
It pairs especially well with the shrimp and adds a refreshing contrast to the crispy celery crowns. Store any leftover dressing in an airtight container for up to 5 days—it’s great on other salads too!
Extra Crunch Toppings
No salad is complete without texture, so I always keep a stash of toasted cashews or crushed almonds on hand for extra crunch. For a Thai-inspired touch, add 1 tablespoon of chopped toasted peanuts right before serving.
If you’re feeling adventurous, sprinkle ½ teaspoon of crushed dried chili flakes on top for a smoky heat. These toppings not only add texture but also elevate the dish with layers of flavor. 🌟
Nutrition facts
Frequently asked questions
Can I use frozen shrimp for this recipe?
Just thaw the shrimp completely in the refrigerator overnight before cooking. For best results, pat them dry with paper towels to remove excess moisture, which helps them crisp up better.
What if I can't find Thai basil?
No problem! Substitute with regular basil plus a pinch of anise powder (about 1/8 teaspoon) for that signature Thai flavor. If you don't have anise, extra cilantro or even parsley works in a pinch. The dish will still taste delicious!
How do I keep the celery crowns crispy?
Pat them completely dry before frying and store them in an airtight container. They stay crispy for up to 2 days at room temperature. For extra crunch, fry them fresh before serving rather than making them ahead.
Can I make this salad ahead of time?
Yes! Store the shrimp, celery crowns, and dressing separately in airtight containers. Assemble just before serving to maintain crispness. The shrimp reheats beautifully at 350°F for 5 minutes if needed. The dressing keeps for 5 days in the fridge.
What's the best way to add heat to this dish?
Add 1/2 teaspoon of chili flakes to the peanut dressing while warm, or serve with a side of Thai chili sauce for dipping. For extra kick, sprinkle crushed dried chili on top right before serving.