Healthy Grilled Asian Thai Shrimp Salad

By lihui

6 Person

20 Minutes

399 Calories

This Thai shrimp salad packs tons of flavor with fresh herbs and an almond butter Thai salad dressing. I needed a paleo version of spring rolls, and this grilled shrimp salad is IT. It has all the amazing flavors I remember, except in a salad form and not a rice paper roll. This healthy shrimp salad recipe is loaded with fresh herbs, napa cabbage, romaine lettuce, julienned cucumber, toasted cashews, and shrimp all get tossed with a creamy almond butter satay dressing! This Asian shrimp salad has classic flavors, but the fresh herbs (mint! cilantro!) add such bright earthiness, you've got to try it!

Ingredients

Salad Dressing

1/4 cup Warm water
1/4 tsp. Coconut oil (melted)
1/4 tsp. Red pepper flakes
1 Fresh ginger
1 clove Garlic
1 tbsp. Lime juice
1 tbsp. Sesame oil
1 tbsp. Honey
2 tbsp. Coconut aminos
2 tbsp. White wine vinegar
1/3 cup Almond butter

Shrimp Salad

1/4 cup Cashews (toasted)
1 Medium Cucumber (julienned)
1/2 cup Fresh mint (minced)
1/2 cup Fresh cilantro (minced)
2 cups Romaine lettuce (chopped)
10 oz. Broccoli slaw
4 cups Nappa cabbage (chopped)
1/2 tsp. Sea salt
1 tsp. Paprika
1/2 Medium lime (juiced)
1 tbsp. Olive oil
1 1/2 pounds Shrimp (peeled and deveined)

Method

01

Place the shrimp in a bowl with the olive oil, paprika, salt, and lime juice. Set aside.
02

Chop all the lettuce and herbs and place in a large bowl with the broccoli slaw. Set aside.
03

Blend together all the dressing ingredients until smooth. Season with a pinch of salt and set aside.
04

Pre heat grill or pan to medium high and sear shrimp about 2 minutes per side until pink and opaque.
05

Divide greens between 4 plates, top with shrimp and cashews. Toss with dressing just before serving.