Ingredients
Scale
For the dressing:
- 4 Tablespoons PBfit or PB2 (or other peanut butter powder)
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 2 Tablespoons coconut milk
- 1 – 4 teaspoons Sriracha (or more, to taste)
- 1 – 2 cloves fresh garlic, peeled & chopped fine
- 1 1-inch chunk of fresh ginger root, grated
- 1/2 teaspoon sesame oil
- Juice from 1/2 of a lime
For the salad:
- Green leaf, butter or romaine lettuce, cleaned, dried and chopped
- A few kale leaves (optional), cleaned, dried and chopped
- 1 ripe mango, cut into chunks and peeled (seed removed)
- 2 green onions, sliced
- 6 mini sweet peppers, chopped
- Matchstick carrots
For the shrimp:
- 8 oz. uncooked shrimp, peeled & deveined (tail on for presentation)
- 1 – 2 teaspoons grass-fed butter
- 1 clove garlic, peeled & cut into chunks
- Old Bay Seasoning & Trader Joe’s 21 Seasoning Salute (or your favorite salt-free seasoning)
For the top:
- 1/2 of an avocado, diced
- 2 – 4 Tablespoons chopped roasted peanuts
- 1 – 2 Tablespoons chopped cilantro leaves
- Black sesame seeds (optional)
Instructions
- In a small bowl, whisk together the ingredients for the spicy peanut ginger dressing. Set aside.
- Prepare the salads: fill 2 dinner-sized salad bowls about 2/3 of the way with lettuce and kale. Sprinkle on the chopped mango, onion, peppers, and a sprinkle of matchstick carrots.
- Melt the butter in a small frying pan over medium heat and add the garlic. Season the shrimp on both sides generously with Old Bay Seasoning and 21 Seasoning Salute. Cover and let cook for 1-2 minutes or until pink on the bottom. Flip, cover and cook for 1 more minute, just until the shrimp is pink. Remove from pan and set the shrimp on the salads.
- Sprinkle the salads with avocado, peanuts, cilantro and sesame seeds (if using). Drizzle with dressing and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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