Thai Shrimp Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon brown sugar
- 2 tablespoons creamy peanut butter
- 1 tablespoon fresh lime juice
- 1/8 teaspoon minced garlic
- wonton strips
- 8 ounces shrimp (i buy the frozen peeled, and deveined)
- 1 package asian blend chopped salad (i like dole)
- 3 cups kale
- 1/2 cup thinly sliced red bell pepper
- 1/3 cup shredded carrots
- 1/4 cup sliced almonds or peanuts
- optional: sesame seeds additional cilantro
- 4 tablespoons freshly squeezed lime juice
- 1/2 teaspoon chili powder*
- 1 tablespoon coconut milk
- 3/4 tablespoon soy sauce
- 2-3 drops hot sauce optional
- Carbohydrate 27.0931749396154 g
- Cholesterol 0 mg
- Fat 9.28836638953589 g
- Fiber 4.47552846474522 g
- Protein 8.07677720305662 g
- Saturated Fat 2.0764248573363 g
- Serving Size 1 1 Serving (332g)
- Sodium 83.1160649894847 mg
- Sugar 22.6176464748702 g
- Trans Fat 0.628715691457907 g
- Calories 201 calories
Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper. Rinse the shrimp under cold water for a few minutes and then toss in olive oil and with salt and pepper. Spread evenly on the tray and bake for about 5 minutes or until just pink, firmed, and cooked through. Remove from the oven and set aside.Remove the packaging for the Asian chopped salad and pour into a large bowl. Thoroughly wash and scrub the kale. Chop into very small pieces and toss with the chopped salad.Add in the red pepper (remove seeds and slice thinly), shredded carrots, and almonds or peanuts.Combine all of the ingredients in a sealable jar. Seal the jar tightly and shake until combined. Adjust seasonings to preference and then pour over the salad and toss to combine.Combine all of the ingredients in a blender or food processor. Blend until smooth, taste, adjust seasonings to preference, and brush or toss the shrimp in the sauce.Add the shrimp to the salad.Add in additional cilantro and seasame seeds if desired.Top each salad plate with a generous handful of wonton strips.Enjoy immediately.
