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
- 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
- step 1: Show 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: Show 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: Show 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: Show 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: Show Images
Place the cooked shrimp over the salads and drizzle with the salad dressing as desired. Serve immediately.