Spicy Thai Shrimp Saladcombines 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)
1/4 cupchopped cilantro(reserve some uncut for garnish)
1batchChili Lime Vinaigrette(Recipe Below)
1batchSweet & Spicy Peanut Sauce(Recipe Below)
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.
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.
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.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.