Yield: about 4 servings


For the dressing:

  • 2 tbsp. olive oil
  • 2 tbsp. white wine vinegar
  • 1 tbsp. soy sauce
  • 1 tbsp. creamy peanut butter
  • Juice of ½ a lime
  • ½ tsp. freshly grated ginger
  • ¼ tsp. sriracha
  • 1 tbsp. water (if needed)

For the shrimp: 

  • Juice of 1 lime
  • 1 tbsp. olive oil
  • ¼ tsp. red pepper flakes
  • 1 clove garlic, minced
  • 1 tsp. freshly grated ginger
  • Salt and pepper
  • 1 lb. raw medium size shrimp, peeled and deveined

To assemble: 

  • 8-12 oz. salad greens of your choice (I used a blend of baby kale, chard, and spinach)
  • ½ small head of red cabbage, thinly sliced
  • 3 green onions, thinly sliced
  • 4 carrots, peeled and coarsely shredded
  • Bean sprouts (about 1½-2 cups)
  • ½ cup coarsely chopped peanuts
  • ½ cup coarsely chopped cilantro


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  • step 1: HideShow Images

    To make the dressing, combine the oil, vinegar, soy sauce, peanut butter, lime juice, ginger and sriracha in a jar.  Close the jar and shake vigorously until a smooth dressing has formed.  If the dressing is too thick, add up to 1 tablespoon of water to thin it slightly.  Set aside.

  • step 2: HideShow Images

    To make the marinade, combine the lime juice, olive oil, red pepper flakes, garlic, and ginger in a medium bowl. Season with salt and pepper.  Add the shrimp to the bowl and toss well to coat with the marinade.  Cover and refrigerate for 15-20 minutes.

  • step 3: HideShow Images

    Meanwhile, combine the salad greens, cabbage, green onions, and carrots in a large bowl.  Toss gently to combine.  Divide portions of the salad onto serving plates.  Top each serving with a layer of bean sprouts, a sprinkle of the chopped peanuts, and cilantro.

  • step 4: HideShow Images

    To cook the shrimp, heat a skillet over medium-high heat.  Once heated, add the shrimp to the pan in an even layer and cook 30-60 seconds, until the shrimp are beginning to turn opaque.  Flip once and cook about 30 seconds more, until completely opaque.  Immediately remove from the heat and let cool briefly.

  • step 5: HideShow Images

    Place the cooked shrimp over the salads and drizzle with the salad dressing as desired. Serve immediately.