Thai Inspired Shrimp Salad
THIS is the salad your work lunch needs
I made this a few weekends ago and it was so good. I was going through my fridge trying to decide what to make for lunch and realized I had everything to make this. It is a rendition on a recipe I had recalled a year and half ago or so and made it my own. This dressing goes a long way so you’ll have it for many meals however the recipe serves 2. You can multiply if needed! Keep reading for the how-to.
Ingredients:
Shrimp:
10-12 wild shrimp depending on size. I love keeping Thrive Market’s wild shrimp in my freezer for meals like these.
Avocado oil
Garlic powder
I used Jennifer Fisher’s Spicy Salt which is good on everything and always adds extra flavor. You can also use sea salt if you don’t have.
Fresh ground pepper
Salad:
1 bag of pre shredded slaw - look for one that has a few colors of cabbage/carrots. This will save you prep time!
1 mango cubed into 1/2” pieces
1/2 cup each of roughly chopped cilantro and basil
2 thinly sliced green onions
3 small rainbow mini bell peppers sliced with a mandolin
1 jalaepeno sliced with a mandolin
1/4 cup peanuts
Peanut Dressing
1/2 cup peanut butter
1/3 cup gluten free tamari
1/3 cup toasted sesame oil
1/4 cup rice vinegar
2 tablespoons sriracha
2 tablespoons maple syrup
a small knob of fresh ginger
a clove of fresh garlic
up to 1/4 cup of water to thin out to desired consistency
Method:
Shrimp:
Toss the shrimp with a lug of avocado oil and then sprinkle with garlic powder, spicy salt (if using otherwise sea salt) and a few grinds of pepper.
Heat a medium saute pan (I used a cast iron griddle and this gives the perfect flavor in my opinion. We have this one and love it).
Spray with avocado oil once hot and place shrimp on evenly so they’re not too close together.
Cook for 2-3 minutes each side until cooked through.
Dressing:
Place all ingredients in a blender and blend on high until smooth. You will have a lot of dressing - store it in a container for future use!
Salad:
Layer each salad item into either one large bowl if consuming the salad for two. Otherwise meal prep it into the appropriate containers/bowls.
If eating right away, drizzle dressing on salad and toss. Top with shrimp and a sprinkle of flakey sea salt and ground pepper.
A few notes in regards to meal prepping:
I know the point of meal prepping for lunch is to make things fast in the mornings so you can get out the door. I personally like to store prepped ingredients in their own containers and put it all together each morning. I find everything tastes the most fresh and bright this way. You could even prep the dressings into their own little containers to make things quicker. But you do what works best for you!
I hope you enjoy this salad as much as we did! It was so bright and flavorful I can’t wait to have it again this week. If you make it be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley