Thai Shrimp Salad

  • 1 clove garlic, minced
  • ½ tsp. minced ginger
  • 1 tsp. crushed red pepper flakes
  • 1 lime, juiced
  • 1 T. fish sauce
  • 2 T. tahini
  • 1 tsp. maple syrup
  • ½ pound uncooked shrimp
  • 1 T. olive oil
  • 3 Tablespoons chopped fresh mint
  • 3 Tablespoons roughly chopped cilantro leaves and stems
  • ¼ c. thinly sliced red onion
  • 2 red sweet mini peppers
  • 1 cucumber, spiralized
  • 2 carrots, spiralized
  • 3 T. sliced green onions
  • 2 T. chopped peanuts

In a small, resealable container, combine the garlic, ginger, red pepper flakes, lime juice, fish sauce, tahini, and maple syrup. Shake well to combine.

Add half of the dressing to the shrimp and toss to coat. Heat the olive oil over medium-high heat and sauté the shrimp until fully cooked and pink. Remove from the heat.

In a medium bowl, combine the shrimp, mint, and cilantro. Shake the remaining dressing and pour it on top. Toss gently. Combine the red onion, mini peppers, cucumber, and carrot. Divide between 2-3 bowls. Arrange the shrimp and herbs over the top and sprinkle each bowl with green onions and peanuts before serving.

  • Yields: 2-3 servings
  • Preparation Time: 25 minutes

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