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The Good Hearted Woman

Home Cooking & Cozy Living

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Spicy Thai Shrimp Salad {Applebee’s Copycat}

July 23 By Renée 19 Comments

Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee’s)

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

When Mr B and I were on the road last month, we stopped in at Applebee’s for lunch, and I ordered their Thai Shrimp Salad – which immediately became my newest favorite thing to eat. So of course I had to run home and figure out how to make it!

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman

Our Spicy Thai Shrimp Salad makes a wonderfully satisfying meal that can be ready to serve in less than 30 minutes! This salad is absolutely delicious – and it’s a great pick if you happen to be trying to eat light and healthy, too. 

There are four basic components to our Thai Shrimp Salad, and each one is super-easy to throw together. 

  1. Salad Base
  2. Pan-fried Shrimp
  3. Chili-Lime Dressing
  4. Peanut Sauce 
Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman
5 from 12 votes

Thai Shrimp Salad {Applebee's Copycat}

Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee's)
Print Recipe Pin Recipe
Course: Main Dish, Salad
Cuisine: American
Servings: 4 servings
Calories: 278kcal
Author: Renée | The Good Hearted Woman

Ingredients

Pan-fried Shrimp

  • 1 teaspoon minced garlic
  • 8 ounces raw shrimp peeled & deveined
  • 1/2 teaspoon butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder [**See Note]
  • 1/4 teaspoon cayenne [**See Note]

Salad

  • 1/2 head Napa or Savory cabbage chopped
  • 2 cups fresh spinach coarsely chopped
  • 1 cup shredded red cabbage
  • 2 medium carrots peeled and shredded
  • 1/2 cup shelled edamame
  • 3 green onions thinly sliced
  • 1/4 cup sliced almonds toasted
  • Wonton Strips
  • 1/4 cup chopped cilantro (reserve some uncut for garnish)
  • 1 batch Chili Lime Vinaigrette (Recipe Below)
  • 1 batch Sweet & Spicy Peanut Sauce (Recipe Below)
US Customary - Metric

Instructions

Prepare Pan-fried Shrimp

  • In a large self-sealing plastic bag, combine shrimp, minced garlic, chili powder, and cayenne.
    Toss until shrimp are evenly coated with the spice mix. 
  • Heat a large, heavy skillet over medium high heat.
    Melt olive oil and butter and swirl to coat the bottom the the skillet.
    Add shrimp in a single layer. (Do not crowd in pan.)
    Pan-fry about 2 minutes, then turn and fry until shrimp become pink all the way through and slightly firm, about 2-3 minutes.
    Do not over cook!
    Carefully remove shrimp from skillet and set aside. 

Assemble Salad

  • Layer or toss cabbages, spinach, carrots, edamame, green onions, and sliced almonds, wonton strips, and cilantro in bowl.
    Drizzle with Chili-Lime Vinaigrette and Sweet & Spicy Peanut Sauce.
    Garnish with additional cilantro and wonton strips. 
    Serve with additional Vinaigrette and Peanut Sauce.

Notes

NUTRITION INFORMATION DOES NOT INCLUDE CALORIES/AMOUNTS FOR CHILI LIME VINAIGRETTE OR SPICY PEANUT SAUCE. (SEE RECIPES BELOW.)
I substitute in 1 teaspoon of my Spicy Skillet Dry Rub for the chili powder and cayenne.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 15g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 502mg | Potassium: 762mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7407IU | Vitamin C: 55mg | Calcium: 261mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What kind of shrimp work best for this Shrimp Salad?

There are so many factors that can influence what shrimp you purchase, and where. I found this article, Everything You Need to Know to Buy Better Shrimp, to be thorough and very helpful. 

Personally, we liked to use medium shrimp, and use either fresh or frozen depending on the season. When purchasing frozen shrimp, we usually go with individually frozen (IQF), head-off, peel-on shrimp. We find the pre-peeled shrimp to be of lower quality, with less flavor, and peeling them takes only a few minutes. 

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman
5 from 12 votes

Chili-Lime Vinaigrette

Prep Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Course: Condiment
Keyword: Vinaigrette
Servings: 4
Calories: 99kcal

Ingredients

  • Juice of 2 limes
  • Zest of 1 lime
  • 2 tablespoon olive oil
  • 2 tablespoon honey
  • 1 tablespoons soy sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1/4 - 1/2 teaspoon Gochujang paste Depending on how spicy you like things)
US Customary - Metric

Instructions

  • Combine all ingredients in a jar and shake to combine. (Remember to put the lid on first!)

Nutrition

Serving: 2Tbls | Calories: 99kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 252mg | Potassium: 10mg | Sugar: 9g | Vitamin C: 1mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Is Gochujang paste new to you? Learn more about it by visiting our Gochujang Roasted Brussels Sprouts recipe. OMG – seriously, the best Brussels Sprouts ever! (For reference: Before them, I wouldn’t touch the things.)

Shrimp Salad

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman
5 from 12 votes

Sweet & Spicy Thai Peanut Sauce

Prep Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Course: Condiment
Cuisine: Thai
Keyword: peanut sauce, spicy
Calories: 100kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1/4 cup creamy peanut butter
  • 1/4 cup canned coconut milk
  • 1 tablespoon fish sauce (I prefer "Red Boat" fish sauce)
  • 1 - 2 tablespoons fresh lime juice
  • 1 tablespoon honey or coconut or agave nectar
  • 1 clove minced garlic
  • 1/2 - 1 teaspoon grated fresh ginger
  • 1/2 - 1 teaspoon gochujang paste Totally optional. You can also use your favorite heat: Sriracha, red pepper flakes, etc.
US Customary - Metric

Instructions

  • Combine all ingredients and whisk or blend until smooth. 

Nutrition

Serving: 2Tbls | Calories: 100kcal | Carbohydrates: 7.3g | Protein: 3.2g | Fat: 7.8g | Saturated Fat: 3.3g | Sodium: 320mg | Potassium: 119mg | Fiber: 1g | Sugar: 5.2g | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love shrimp? Then you’ll love our Cast Iron Shrimp & Grits Pizza (with GF Polenta Crust!) and our Sweet Potato Pad Thai with Shrimp – be sure to check them out!

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman

Looking for more hearty, healthy salads? Here are a few of our favorites:

  • Armenian-style Eggplant & Carrot Salad
  • Potluck-Worthy Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce
  • Moroccan Carrot Salad with Harrissa, Feta & Fresh Herbs

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Thai Shrimp Salad Pin     Applebee's Copycat Thai Salad     Shrimp SaladWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Dairy-free, Gluten-free, Main Dishes, Pescatarian, Recipes, Salads Tagged With: salad

Potluck-Worthy Big Cuban Salad (Vegan, Gluten-free)

August 12 By Renée 27 Comments

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck!

Potluck-Worthy Big {Cuban} Salad with Spicy Maple-Lemon Cashew Sauce

This post may contain affiliate links, but don’t worry – they won’t bite.

The first time I took this Big Cuban Salad to a potluck, I wasn’t sure how it would be received, because people at parties tend to stick with what they know; often leaving new, unfamiliar foods. As it turned out, I left the party with an empty bowl – my Big Cuban Salad was a huge hit! 

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 

The truth is, this Big Cuban Salad is really just buddha bowl gone BIG! For this salad, I used this Cuban Quinoa Bowl recipe as a jumping off point. 

Get a Big Salad Bowl

To make this big, beautiful salad, the first thing you need is a vessel to put it in. For example, a large pasta bowl, with it’s large, shallow, flat bottom and lots of open bowl space, is perfect repurposed as a party-size salad bowl to showcase the color and beauty of all the ingredients.

PARTY FOOD TIP: You can turn any Buddha Bowl into a Big Party Salad • Check out this recipe for Potluck-worthy BIG CUBAN SALAD and learn how! Tweet & Share!

This salad is great whether you assemble it with warm ingredients or cold – it’s just a matter of personal preference. Personally, I like to make all the ingredients for this salad the day before and chill them. Then, on the day of, it takes only minutes to assemble and serve. 

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
5 from 5 votes

Potluck-Worthy Big Cuban Salad

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck! 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Salad
Cuisine: Vegan, Vegetarian
Keyword: Dairy-free, Gluten-free
Servings: 16 servings
Calories: 152kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • Large Wide Salad Serving Dish

Ingredients

Quinoa

  • 1/2 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoons ground cumin
  • 1/2 teaspoon kosher salt
  • 3 green onions minced

Roasted Sweet Potatoes

  • 1 large sweet potato 10-12 ounces, peeled and cut 1/2 cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt

Black Beans

  • 1 cup cooked black beans 1 can, rinsed & drained
  • 1 tablespoon olive oil
  • 1/2 large onion chopped fine
  • 1/2 large red sweet pepper
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt

Cilantro-Avocado Dressing

  • 1 large avocado
  • 2-3 tablespoons vegan sour cream or regular if you don't care about it being vegan or dairy-free.
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon lime zest
  • Juice of one lime

Spicy Maple-Lemon Cashew Sauce

  • 1/3 cup cashews
  • 1 cup very hot water
  • 2 clove garlic
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • Pinch kosher salt

Additional Ingredients

  • 5-6 cups salad greens
  • 2 cups Cherry Tomatoes halved
US Customary - Metric

Instructions

  • Place 1/3 cup raw cashews in a small bowl and cover with very hot water. Set aside to soak while you make the sweet potatoes, quinoa, and black beans.

Seasoned Quinoa

  • Combine vegetable broth, cumin, minced garlic, and salt in a medium saucepan and bring to a simmer over medium-high heat.
  • Stir in quinoa and cover. Reduce heat and simmer for 20 minutes.
  • Remove from heat. (Keep lid on.) Allow quinoa to sit for 15-20 minutes. Fluff with fork and stir in chopped green onions.

Roasted Sweet Potatoes

  • Preheat oven to 400°F.
  • In a gallon-sized Ziploc bag (or large bowl) toss the cubed sweet potatoes with the cinnamon, ginger, and olive oil until evenly covered.
  • Pour sweet potatoes onto an unlined heavy metal sheet pan. Lightly sprinkle evenly with kosher salt.
  • Put in oven and roast sweet potatoes for about 10 minutes, then toss gently and return to oven for another 8-10 minutes, until fork tender. Remove from oven and allow to cool.

Black Beans:

  • While Sweet potatoes are roasting and the quinoa is finishing up, sauté finely chopped 1/2 onion in olive oil until translucent. Add minced garlic clove and chopped red pepper and continue to cook, stirring frequently, until onion begins to turn brown.
  • Add black beans, cumin and salt and cook for 5 more minutes, until beans are tender.
    Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
  • Set aside and allow to cook completely.

Cilantro-Avocado Dressing

  • Combine all ingredients and blend with a small beverage or immersion blender until smooth. It should be about the same thickness and consistency as a good milkshake.
    Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
  • If mixture is too thick, add a little extra water.

Spicy Maple-Lemon Cashew Sauce

  • Remember those cashews you started soaking at the beginning of all this?!? Drain them, and throw them into a blender with the remaining Cashew Sauce ingredients. (i.e., garlic, red pepper flakes, olive oil, lemon juice and maple syrup.) Puree on high until smooth. Season to taste.

ASSEMBLY

  • Evenly distribute greens in the bottom of very large, flat-bottom bowl.
  • Mound Quinoa in the middle.
  • Arrange the following in concentric circles radiating from the middle; ½ black beans, roasted sweet potatoes, ½ black beans, tomato halves.
  • Drizzle liberally with Cilantro-Avocado Dressing, Spicy Maple-Lemon Cashew Sauce.
  • Garnish with chopped cilantro. Serve remaining Spicy Maple-Lemon Cashew Sauce on the side.

Video

Notes

Note: I like to make all the ingredients the day before and chill them, then assemble everything the day I plan to serve it, but that's just me.  This salad is great whether you assemble it with warm ingredients or cold - it's just a matter of personal preference. 

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 332mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2450IU | Vitamin C: 15mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If this salad sounds tasty, you will love our recipes for Sweet & Spicy Black Beans, Calypso Chili, and of course, How to Make a Buddha Bowl. 

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! | The Good Hearted Woman

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Potluck-Worthy Big Cuban Salad is always a crowd-pleaser! #buddhabowl #vegansalad #vegan #diaryfree #glutenfree #cashewdressing #blackbeans #sweetpotatoes #quinoa #partyfood   Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Potluck-Worthy Big Cuban Salad is always a crowd-pleaser! #buddhabowl #vegansalad #vegan #diaryfree #glutenfree #cashewdressing #blackbeans #sweetpotatoes #quinoa #partyfoodWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Gluten-free, Main Dishes, Pescatarian, Recipes, Salads, Vegan, Vegetarian Tagged With: black beans, Party Food, salad

Crispy {Vegetarian} Buffalo Chicken Salad

November 9 By Renée 27 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser (but that’s just a happy bonus, because I will never promote a product I don’t believe in). All opinions are mine alone. #FallWithATwist #CollectiveBias

Serve this Crispy Vegetarian Buffalo Chicken Salad on a bed of romaine for an quick family meal, or scoop it into endive cups to create an easy party appetizer that will have even your meatiest eaters coming back for more.  

Crispy {Vegetarian} Buffalo Chicken Salad | The Good Hearted Woman

Between teaching full-time and prepping for our daughter’s wedding reception (which finally happened this last weekend), life has been a bit of a madhouse lately. Now, with Thanksgiving just around the corner, things are just going to get busier. Which is why I’m all about quick, easy meals right now. (Plus, who doesn’t love a Big Salad?)

With a household made up of both meat-lovers and vegetarians, I make a lot of vegetarian-friendly meals, so MorningStar Farms products have long been a staple in our kitchen.  The products are dependably good, convenient, and particularly helpful during the hectic holiday season with its drop-in out-of-towners and last-minute meals.  With MorningStar Farms, I don’t have to worry about planning “vegetarian” meals – I just make meals that everyone can enjoy.  Their new Buffalo Chik’n products work great in this salad: they have a nice level of spiciness without being overpowering.

blank
5 from 1 vote

Crispy {Vegetarian} Buffalo Chicken Salad

Prep Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Main Dish or Appetizer
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 package MorningStar Farms Buffalo Wings or two MorningStar Buffalo Chik'n Patties
  • 1 cup chopped celery
  • 3 ounces crumbled bleu cheese
  • 1/2 cup crispy fried onions
  • 1 cup chopped tomatoes
  • ½ c. buffalo wing sauce
  • 1 cup bleu cheese dressing store bought or homemade

For Salad

  • 8-10 cups chopped romaine
  • 3 heads Belgium Endive

For Appetizers

    Instructions

    • Bake the MorningStar Farms Buffalo Wings in a 375° F oven for 16-18 minutes, turning after 8 minutes. Remove from oven and allow to cool. Cut into 1/2-inch cubes.

    For SALAD:

    • In a family-size salad bowl, layer in order: 8-10 cups of chopped romaine, tomatoes, celery, prepared Buffalo Chik'n, crispy fried onions, and bleu cheese crumbles.
    • Serve with bleu cheese dressing and your favorite Buffalo wing sauce.

    For Appetizers:

    • Separate endive. Spoon ingredients into endive cups in order:tomatoes, celery, prepared Buffalo Chik'n, crispy fried onions, and bleu cheese crumbles. Drizzle bleu cheese dressing and wing sauce over the top and serve.
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    You can find MorningStar Products in the freezer case under the “Meat Alternatives” at Target.

    BCS 6 GHW

    Food for thought: I don’t know what your first reaction was when Target started carrying Groceries, but honestly, mine was, “Why?” We already have most of the major grocery chains within a ten minute drive, and who is going to go to Target for groceries anyway, right? But after a couple of years, I’ve noticed something: I do buy groceries there – often. Because while it may not be my destination for my bi-weekly Big Grocery Shopping Trip, it saves me tons of time when I’m making a run to Target for one of the thousand non-grocery items I get there regularly and I just need a few things to make a meal.

    BCS 7 GHW

    Be sure to check out more delicious vegetarian-friendly recipes at morningstarfarms.com. I’d love to hear about your favorite chik’n recipe!

    Filed Under: 30-Minute Meals, Recipes, Salads, Vegetarian Tagged With: salad

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