Tuesday, December 3, 2013

Recipe Revisit: Paleo Indonesian Shrimp Salad


I don't often buy precooked shrimp, but when they're on sale at Whole Foods I like to take advantage. My favorite use for them is an entree salad, and this one is a favorite. I didn't actually change anything this time around, but wanted to re-share it as it's delicious and a nice quick meal (especially for this busy time of year!)


Paleo Indonesian Shrimp Salad

1/4 cup plus 2 tbs. raw almond butter
1/4 cup plus 2 tbs. unsweetened coconut milk
1 1/2 tbs. fish sauce
1 tsp. sriracha sauce
juice of 1/2 lime, plus lime wedges for garnish
2 tsp. palm sugar (omit for Whole30)
3 carrots, coarsely shredded
1 seedless cucumber, cut into matchsticks
1 red or yellow bell pepper, cut into matchsticks
2 romaine heurts, coarsely shredded
1 lb. cooked shrimp, shelled & halved lengthwise
chopped scallions & raw cashews, for garnish

In a blender, combine the nut butter with the coconut milk, fish sauce, sriracha, lime juice and palm sugar and blend until smooth. Transfer the dressing to a large bowl.

Add the shredded carrots, cucumber, bell pepper, shrimp and romaine and toss well. Garnish the salad with chopped scallions and cashews. Serve with lime wedges.

1 comment:

  1. This looks so yummy! I don't eat shrimp, but I can't wait to try this recipe with salmon! Mmmmm.

    ReplyDelete