Jump to recipeRemove from the heat and roughly chop them up.
Add shrimp
Add cashews
..
Shrimp Thai ~ Inspired Salad 🌱
Flavor EXPLOSION happening right here you guys!
Looking for something quick and flavorful?
What You’ll need:
-
A big bunch of various fresh herbs
-
A few veggies and a pound of raw shrimp
-
1 hot skillet to quickly cook your shrimp, and just a few minutes to chop everything up…
What You get:
A very TASTY, unique meal idea that comes together in minutes, and leaves you feeling AMAZING and full of ENERGY!
Shrimp Thai ~ Inspired Salad is excellent for food prep too! Simply divide everything into four equal servings, then store in sealed containers for up to 2-3 days in your refrigerator.
Makes 4 servings
Ingredients:
For dressing:
- 4 Tbsps high quality extra virgin olive oil, or sesame seed oil
- 3 Tbsp white wine vinegar, or apple cider vinegar
- juice of two fresh limes
- 2 Tbsps raw honey
- 2 fresh cloves garlic
- 1 serrano pepper, seeded
- 1 cup packed fresh herbs of your choice (mint, basil, cilantro, green onions, parsley)
- 1/2 tsp sea salt
For the salad:
- 1 Tbsp olive oil, or avocado oil
- 3 cloves fresh garlic, minced
- 1 serrano pepper, minced
- 1 lb raw shrimp, peeled and deveined
- 1 small green cabbage, very thinly sliced
- 4 cups baby spinach or other greens, roughly chopped
- 3 large carrots, peeled and grated
- 1 cup edamame, shelled and cooked
- 1/2 cup cashews, roughly chopped
- 1 Tbsp sesame seeds
Instructions:
In your blender or food processor, pulse all the dressing ingredients until well combined; refrigerate until ready to use.
Next, heat 1 Tablespoon oil in a skillet over medium-high heat.
Add garlic and the minced serrano pepper, stir-fry for 1 minute just until garlic is fragrant.
Immediately add in your raw shrimp and a pinch of sea salt; cook stirring constantly, turning once, until shrimp become opaque and cooked through, about 3 minutes total.
Remove from the heat and roughly chop them up.
To assemble:
Place the green cabbage spinach, carrots and edamame into a salad bowl.
Add shrimp
Add cashews 
Drizzle your prepared dressing on top.
Toss until all the ingredients are well coated.
Sprinkle with sesame seeds, then refrigerate for 15 minutes for best flavor.
Enjoy!
❤Rachel
Ingredients
For dressing:
- 4 Tbsps high quality extra virgin olive oil, or sesame seed oil
- 3 Tbsp white wine vinegar, or apple cider vinegar
- juice of two fresh limes
- 2 Tbsps raw honey
- 2 fresh cloves garlic
- 1 serrano pepper, seeded
- 1 cup packed fresh herbs of your choice (mint, basil, cilantro, green onions, parsley)
- 1/2 tsp sea salt
For the salad:
- 1 Tbsp olive oil, or avocado oil
- 3 cloves fresh garlic, minced
- 1 serrano pepper, minced
- 1 lb raw shrimp, peeled and deveined
- 1 small green cabbage, very thinly sliced
- 4 cups baby spinach or other greens, roughly chopped
- 3 large carrots, peeled and grated
- 1 cup edamame, shelled and cooked
- 1/2 cup cashews, roughly chopped
- 1 Tbsp sesame seeds
Instructions
- In your blender or food processor, pulse all the dressing ingredients until well combined; refrigerate until ready to use.
- Next, heat 1 Tablespoon oil in a skillet over medium-high heat.
- Add garlic and the minced serrano pepper, stir-fry for 1 minute just until garlic is fragrant.
- Immediately add in your raw shrimp and a pinch of sea salt; cook stirring constantly, turning once, until shrimp become opaque and cooked through, about 3 minutes total.
- Remove from the heat and roughly chop them up.
- To assemble: place the green cabbage spinach, carrots and edamame into a salad bowl.
- Add shrimp, then drizzle your prepared dressing on top.
- Add cashews and toss until all the ingredients are well coated.
- Sprinkle with sesame seeds, then refrigerate for 15 minutes for best flavor.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
For dressing:
- 4 Tbsps high quality extra virgin olive oil, or sesame seed oil
- 3 Tbsp white wine vinegar, or apple cider vinegar
- juice of two fresh limes
- 2 Tbsps raw honey
- 2 fresh cloves garlic
- 1 serrano pepper, seeded
- 1 cup packed fresh herbs of your choice (mint, basil, cilantro, green onions, parsley)
- 1/2 tsp sea salt
For the salad:
- 1 Tbsp olive oil, or avocado oil
- 3 cloves fresh garlic, minced
- 1 serrano pepper, minced
- 1 lb raw shrimp, peeled and deveined
- 1 small green cabbage, very thinly sliced
- 4 cups baby spinach or other greens, roughly chopped
- 3 large carrots, peeled and grated
- 1 cup edamame, shelled and cooked
- 1/2 cup cashews, roughly chopped
- 1 Tbsp sesame seeds
Instructions
- In your blender or food processor, pulse all the dressing ingredients until well combined; refrigerate until ready to use.
- Next, heat 1 Tablespoon oil in a skillet over medium-high heat.
- Add garlic and the minced serrano pepper, stir-fry for 1 minute just until garlic is fragrant.
- Immediately add in your raw shrimp and a pinch of sea salt; cook stirring constantly, turning once, until shrimp become opaque and cooked through, about 3 minutes total.
- Remove from the heat and roughly chop them up.
- To assemble: place the green cabbage spinach, carrots and edamame into a salad bowl.
- Add shrimp, then drizzle your prepared dressing on top.
- Add cashews and toss until all the ingredients are well coated.
- Sprinkle with sesame seeds, then refrigerate for 15 minutes for best flavor.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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