Thai Shrimp Salad
Prep Time: 45 minutes
|
Cook Time: 4 minutes
284 Calories
|
4 Servings
Ingredients
2 portions Sizzlefish Wild Gulf Shrimp, thawed
4 cups shredded napa cabbage
½ cup shredded carrot
½ cup thinly sliced red bell pepper
½ cup thinly sliced cucumber
½ cup sliced mango
¼ cup chopped cilantro
2 tbsp chopped mint
2 tbsp chopped peanuts, macadamia nuts, or cashews
Lime wedges for serving
3 tablespoons olive oil
1 tbsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp coconut aminos
1 tbsp honey
1 tsp peeled/grated ginger
½ tsp minced garlic
Directions
Step 1
Combine ingredients for dressing in a small jar and secure lid.
Step 2
Shake well to combine. Reserve 2 tablespoons for shrimp.
Step 3
Blot shrimp dry with paper towel and add to a bowl. Pour reserved dressing over shrimp and stir to coat.
Step 4
Heat a cast iron skillet over medium heat and grease with cooking oil. Once pan is hot, add shrimp and cook for 2 minutes on each side or until just cooked through. Transfer to a bowl and chill for about 30 minutes to chill.
Step 5
Combine cabbage, carrot, bell pepper, cucumber, and mango in a large serving bowl and top with shrimp.
Step 6
Toss with dressing and top with cilantro, mint, peanuts, and lime wedges.
Nutrition Facts
This easy Thai salad is full of refreshing bursts of flavor, from juicy mangoes to crunchy cabbage. Best of all, it’s finished with succulent shrimp for a salad that eats like a meal!