Thai Shrimp Salad with Sweet Chili Garlic Almond Butter Dressing – Yai's Thai
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Thai Shrimp Salad with Sweet Chili Garlic Almond Butter Dressing

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This easy meal comes together in just a few minutes. This is dairy-free, soy-free, grain-free and gluten-free, making it a clean and balanced, yet flavorful and colorful meal for your week! 


This recipe and associated photos is the incredible work of Shivangi Khargonekar Rao at Raody Recipes. Check out her blog and Instagram @raodyrecipes for more of her creations!

 

Thai Shrimp Salad with Sweet Chili Garlic Almond Butter Dressing


Ingredients for Thai Shrimp

Ingredients for Salad

  • 4 cups greens of choice
  • 1/2 cup shredded carrots
  • 1 red bell pepper diced
  • 1/2 large cucumber sliced into thin rounds
  • 1 cup roasted sweet potatoes diced and/or 1 cup Brussel sprouts roasted roast with salt, pepper and a tbsp of coconut aminos
  • Any other veggies of choice
  • 1/4 red onion chopped finely
  • 1/4 cup cilantro chopped

Ingredients for Almond Butter Dressing

  • 3/4 cup unsalted organic almond butter should be smooth and runny in consistency – Trader Joe’s or Whole Foods 365 brands work well
  • 1 tbsp organic honey
  • 1 tbsp coconut aminos
  • 1 tsp chili garlic sauce or sriracha
  • 1 tsp lemon juice
  • 1/4 tsp salt or more to taste

Instructions:

  • Chop all veggies for salad and roast any other veggies (sweet potatoes, Brussel sprouts) you’d like to add to the salad. Set aside in a mixing bowl.
  • Toss thawed shrimp with all ingredients for shrimp listed until well coated and combined.
  • Broil on high for 5 minutes or until cooked.
  • While shrimp is broiling, combine all dressing ingredients and mix well.
  • Add shrimp on top of the salad in the mixing bowl, and toss with dressing (add as much as you prefer).
  • Serve and enjoy!

Thai Shrimp Salad

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  • Sarah Hughes