Go Back
Print
Recipe Image
Smaller
Normal
Larger
Thai Shrimp Salad with a Sweet Chili Almond Butter Dressing
Shivangi Rao
By Shivangi Rao
Print Recipe
Pin Recipe
Course
Entrees, Meat Dishes, Side Dish
Ingredients
Ingredients for Thai Shrimp
16
oz
package of thawed wild-caught shrimp
3
tbsp
Yai’s Thai red coconut curry sauce
1
tbsp
coconut aminos
1
tbsp
honey
1
garlic clove grated
1/2
tsp
salt
1
tsp
Yai’s Thai chili garlic sauce or sriracha
Ingredients for Salad
4
cups
greens of choice
1/2
cup
shredded carrots
1
red bell pepper diced
1/2
large cucumber sliced into thin rounds
1
cup
roasted sweet potatoes diced and/or 1 cup Brussel sprouts roasted
roast with salt, pepper and a tbsp of coconut aminos
Any other veggies of choice
1/4
red onion chopped finely
1/4
cup
cilantro chopped
Ingredients for Almond Butter Dressing
3/4
cup
unsalted organic almond butter
should be smooth and runny in consistency - Trader Joe’s or Whole Foods 365 brands work well
1
tbsp
organic honey
1
tbsp
coconut aminos
1
tsp
chili garlic sauce or sriracha
1
tsp
lemon juice
1/4
tsp
salt or more to taste
Instructions
Chop all veggies for salad and roast any other veggies (sweet potatoes, Brussel sprouts) you’d like to add to the salad. Set aside in a mixing bowl.
Toss thawed shrimp with all ingredients for shrimp listed until well coated and combined.
Broil on high for 5 minutes or until cooked.
While shrimp is broiling, combine all dressing ingredients and mix well.
Add shrimp on top of the salad in the mixing bowl, and toss with dressing (add as much as you prefer).
Serve and enjoy!
Tried this recipe?
Mention
@raodyrecipes
if you like it!