Shrimp Thai Inspired Salad (Print Version)
# Ingredients:
→ For dressing
01 -
4 Tbsps high quality extra virgin olive oil, or sesame seed oil
02 -
3 Tbsp white wine vinegar, or apple cider vinegar
03 -
Juice of two fresh limes
04 -
2 Tbsps raw honey
05 -
2 fresh cloves garlic
06 -
1 serrano pepper, seeded
07 -
1 cup packed fresh herbs of your choice (mint, basil, cilantro, green onions, parsley)
08 -
1/2 tsp sea salt
→ For the salad
09 -
1 Tbsp olive oil, or avocado oil
10 -
3 cloves fresh garlic, minced
11 -
1 serrano pepper, minced
12 -
1 lb raw shrimp, peeled and deveined
13 -
1 small green cabbage, very thinly sliced
14 -
4 cups baby spinach or other greens, roughly chopped
15 -
3 large carrots, peeled and grated
16 -
1 cup edamame, shelled and cooked
17 -
1/2 cup cashews, roughly chopped
18 -
1 Tbsp sesame seeds
# Instructions:
01 -
In your blender or food processor, pulse all the dressing ingredients until well combined; refrigerate until ready to use.
02 -
Heat 1 Tablespoon oil in a skillet over medium-high heat. Add garlic and the minced serrano pepper, stir-fry for 1 minute just until garlic is fragrant.
03 -
Immediately add in your raw shrimp and a pinch of sea salt; cook stirring constantly, turning once, until shrimp become opaque and cooked through, about 3 minutes total.
04 -
Remove from the heat and roughly chop them up.
05 -
Place the green cabbage, spinach, carrots and edamame into a salad bowl. Add shrimp, then drizzle your prepared dressing on top.
06 -
Add cashews and toss until all the ingredients are well coated. Sprinkle with sesame seeds, then refrigerate for 15 minutes for best flavor.
# Notes:
01 -
For best results, chill the salad for 15 minutes before serving to allow the flavors to meld together.
02 -
You can customize the fresh herb blend based on your preference.