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)
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.
Combine all ingredients in a jar and shake to combine. (Remember to put the lid on first!)
Sweet & Spicy Thai Peanut Sauce
Combine all ingredients and whisk or blend until smooth.
NUTRITION INFORMATION DOES NOT INCLUDE CALORIES/AMOUNTS FOR CHILI LIME VINAIGRETTE OR SPICY PEANUT SAUCE. I substitute in 1 teaspoon of my Spicy Skillet Dry Rub for the chili powder and cayenne.Nutrition for Chili-Lime VinaigretteServing: 2 Tablespoons | Calories: 99kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 252mg | Potassium: 10mg | Sugar: 9g | Vitamin C: 1mg | Iron: 1mgNutrition for Sweet & Spicy Thai Peanut SauceServing: 2 Tablespoons | 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
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