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!
Ingredients for Thai Shrimp:
✅ 16 oz package of thawed wild-caught shrimp
✅ 3 tbsp Yai’s Thai Red Coconut Curry sauce
✅ 1 tbsp coconut aminos
✅ 1 tbsp honey
✅ 1 garlic clove grated
✅ 1/2 tsp salt
✅ 1 tsp Yai’s Thai Chili Garlic Hot Sauce or sriracha
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!
✅ 16 oz package of thawed wild-caught shrimp
✅ 3 tbsp Yai’s Thai Red Coconut Curry sauce
✅ 1 tbsp coconut aminos
✅ 1 tbsp honey
✅ 1 garlic clove grated
✅ 1/2 tsp salt
✅ 1 tsp Yai’s Thai Chili Garlic Hot Sauce or sriracha
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!
