SPICY THAI SHRIMP SALAD

420 Cals 28 Protein 38 Carbs 19.5 Fats
PREP TIME:
20 mins
COOK TIME:
5 mins
TOTAL TIME:
25 mins
YIELD:2 SERVINGS
COURSE:Dinner, Salad
CUISINE:Chinese, Japanese
This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.
INGREDIENTS
For Spicy Cashew Dressing:
1 tablespoon olive oil
3 tablespoons lime juice
¼ cup whole roasted, salted cashews
¼ teaspoon red pepper flakes
2 teaspoons honey
1 2-inch piece fresh ginger, roughly chopped
1 tablespoon unseasoned rice vinegar
¼ cup cilantro
1 clove garlic, roughly chopped
¼ cup roughly chopped white onion
½ teaspoon garlic powder
½ teaspoon kosher salt
Freshly ground black pepper, to taste
For Shrimp:
½ pound large peeled, deveined tail-off shrimp
1 teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon kosher salt
1/8 teaspoon turmeric
1/8 teaspoon chili powder
Freshly ground black pepper, to taste
1 teaspoon toasted sesame oil
For Salad:
1 cup shredded purple cabbage
1 ½ cups packed baby arugula
1 ½ cups packed chopped romaine lettuce
1 small corn cob, kernels removed
½ medium cucumber, peeled, seeded and diced
½ cup shredded carrots
2 tablespoons chopped basil
2 tablespoons chopped cilantro
Lime wedges, for serving
INSTRUCTIONS
For dressing:
In a small blender or food processor, combine dressing ingredients.
Refrigerate and set aside until ready to use.
For shrimp:
Pat shrimp dry with a paper towel.
In a medium bowl, combine all spices from garlic powder to pepper.
Add the shrimp and sesame oil and toss gently to evenly coat.
Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.
For salad:
In a large bowl, toss together the cabbage, arugula and romaine.  Transfer mixture to 2 salad bowls or plates.
Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
Evenly drizzle the dressing over both salads and serve with lime wedges.
Serving: 1salad, Calories: 420kcal, Carbohydrates: 38g, Protein: 28g, Fat: 19.5g, Saturated Fat: 3g, Cholesterol: 135mg, Sodium: 864mg, Fiber: 6g, Sugar: 14gBlue Smart Points:7Green Smart Points:10Purple Smart Points:7Points +:11