I can’t lie people — this Thai Chopped Salad with Chili Shrimp was amazing! It is a running joke in the Brossette household that we always have “a big salad” for dinner. I mean – I am probably the queen of salad – I like to make all kinds and spruce them up in different ways!
And while Mo would typically roll his eyes when I set this plate in front of him and it is in fact “a big salad” – this time, Mo wouldn’t stop talking about THIS “big salad.” In fact, had we not had other plans, I would’ve made it 2 nights in a row! Maybe 3! IT’S THAT GOOD! And, it makes A BUNCH of salad – so even if you’re cooking for one or two, make the whole recipe, portion it out and have it for lunch for a day or two! It makes great leftovers!
The chopping of the vegetables can get a little monotonous – but TRUST ME! Stick with it! It is worth every second!
Thai Chopped Salad with Chili Shrimp
Ingredients for the Salad:
- 1 head napa cabbage, cut into quarters and julienned
- 4 large handfuls baby spinach, chopped
- 8-12 fresh basil leaves, julienned
- ½ bunch cilantro, chopped
- 1 bunch green onion, (green and white parts) thinly sliced
- ½ red bell pepper, halved and julienned
- 1 large carrot, peeled and grated
- 1 cup shelled, pre-blanched non-gmo edamame, thawed
- 1 large avocado
- 1 tbsp sesame seeds (black and/or white – if white, I suggest toasting them
- ½ cup organic cashews, toasted and broken into pieces
Ingredients for the Salad Dressing:
- 1 tbsp creamy, natural peanut butter
- ½ tbsp raw/local honey
- ¼ cup coconut aminos
- ¼ cup rice vinegar
- 1 tbsp toasted sesame oil
- optional: 1 tbsp sriracha
Ingredients for the Chili-Lime Shrimp:
- 1lb wild/gulf shrimp, peeled and deveined
- zest and juice of 1 lime
- 1 ½ tbsp raw/local honey
- 1 tbsp Coconut Secrets garlic sauce
- 1 clove garlic, minced OR ¼ tsp garlic powder
- 1 serrano pepper, seeds and rib removed (unless you want it spicy, then leave either/or both!), and minced
- ½ tsp sea salt
- ½ tbsp ghee butter
Directions for the Salad:
- First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.
- When you’re read to put the salad together – place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.
- Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.
- Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.
- Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.
- Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.
- Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.
- Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.