I absolutely love Thai food and anything with peanut sauces and cilantro. I also love anything with a lot of crunch. I used a ton of fresh veggies in this salad and some chopped cashews on top for some texture. I cooked the shrimp in this spicy chili sauce, garlic, and lime mixture..so good and so much flavor. Shrimp is definitely one of my favorite foods, hands down.
In the spring and summer I am always making a bunch of different salads with different combinations of fruits, veggies, protein, random toppings, homemade dressings, you name it. One of my favorite salads which is a staple for me in the summer is mixed greens with cumin chili rubbed chicken that I grill and slice, and I top the salad with queso fresco, thinly sliced red onion, avocado, and my cilantro lime vinaigrette. It is amazing. I will be posting it on the blog soon!
2 cups romaine lettuce, shredded
1 c. bok choy, thinly sliced
1/4 c. mung bean sprouts
1/2 of a thinly sliced red bell pepper
1/2 c. snow peas, thinly sliced
1/2 c. cucumber, thinly sliced into matchsticks
1/4 c. chopped cashews or peanuts
1/4 c. chopped cilantro + more for garnish
For the dressing:
1 T. creamy peanut butter
1 tsp. chili garlic sauce (You can find this in the Asian food section)
juice of 1 lime
2 T. rice wine vinegar
1 tsp. soy sauce
1 tsp. sesame oil
pinch of red pepper flake
pinch of cracked black pepper
1/4 c. extra virgin olive oil
For the shrimp:
1/4-1/2 lb. shrimp, depending on how many people you are making this for, peeled and deveined
zest and juice of 1 lime
1 1/2 T. chili garlic sauce
salt and pepper
Begin by making the dressing. Combine peanut butter, chili garlic sauce, lime juice, rice wine vinegar, soy sauce, sesame oil, red pepper flake, and black pepper in a small bowl. Slowly stream in the olive oil and whisk until thoroughly combined. Set aside.
Next, prepare the shrimp. Combine shrimp, lime juice, lime zest, chili garlic sauce, and salt and pepper in a medium bowl and mix until combined.
Then, combine all of your salad ingredients (minus the cashews and dressing) in a large bowl and toss so that the mixture is ready for the shrimp when they are hot.
Heat a medium skillet over medium/high heat with 1-2 T. of olive oil. Sauté shrimp for 3-4 minutes until opaque. Remove from heat. Pour desired amount of dressing over salad ingredients and toss. Portion into bowls, top with shrimp, chopped cilantro, and chopped cashews or peanuts, and more dressing if desired.