Thai Chopped Salad w/ Shrimps

I always try to eat fresher and lighter foods during the summer otherwise I become so useless when it’s hot outside and I’m too full - seriously - I won’t move from my couch.

I offered this item on the menu of my meal prep business this week. It’s the perfect work lunch salad that you can make ahead because it stays fresh in the fridge for 3-4 days.

Ingredients for Salad
(Serves 2)

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  • 2 cups of fresh chopped Kale

  • 2 cups of julienne carrots

  • 1 cup of chopped red cabbage

  • 1 cup of chopped green cabbage

  • 1 cup of chopped Sugar Snap Peas

  • 1/2 cup of chopped fresh cilantro

  • 1/2 cup chopped green onions

  • 6-8 large shrimps

  • 1 tbsp of oil for cooking (I used sesame garlic oil but you can sub: 1/2 tsp chili flakes + oil of choice)

For the dressing

  • Juice of 1 lime

  • 2 cloves of garlic

  • 1 tbsp rice wine vinegar

  • 1 tbsp sesame oil

  • 1/4 cup of oil (I use avocado oil, olive oil will work too)

  • 2 tbsp peanut butter

  • 1 tbsp brown sugar

  • 1/2 tsp of grated ginger

Method

  1. In a skillet cook shrimp over medium heat for about 2 minutes on each side and set aside

  2. In a small blender or food processor, mix all of the dressing ingredients, if the dressing is too thick add 1 tbsp of water, set aside

  3. Separate all salad ingredients in two bowls, top with shrimps (3-4 per salad) and drizzle the dressing over.

Optional: you can also add chopped peanuts on top for that extra crunch!

I hope you enjoy this recipe! Let me know in the comments below if you’ve tried it and if you’ve made any substitutions!


Cheers,
Marie Cristina

Marie CristinaComment