A vibrant, crunchy salad combining seasoned medium shrimp with crisp romaine, cabbage, and carrots, dressed in a creamy homemade Thai peanut sauce made with peanut butter powder and soy. It delivers restaurant-quality flavor and high protein in under 20 minutes.
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To make the dressing, combine peanut butter powder and zero-calorie sweetener in a measuring cup or bowl.
Slowly add cold water while mixing to form a thick, paste-like consistency.
Add the soy sauce and rice vinegar, then whisk until the dressing is smooth and creamy. Set aside.
Season the shrimp with your desired seasoning blend.
Cook the shrimp in a pan over medium-high heat (6/10) for 2-3 minutes per side, until pink and cooked through.
To build the salad, add the chopped romaine, shredded red cabbage, and shredded carrots to a large bowl.
Add the sliced cucumber, chopped red bell pepper, diced jalapeño, chopped cilantro, and sliced green onions to the bowl.
Add the minced garlic and minced ginger.
Pour the prepared Thai peanut dressing over the salad ingredients.
Toss the salad thoroughly to coat all the vegetables in the dressing.
Add the cooked shrimp to the salad.
Toss again to combine the shrimp with the salad.
Serve immediately, garnishing with an extra drizzle of dressing and a sprinkle of sesame seeds if desired.
Store undressed salad and dressing separately in airtight containers for up to 2 days; dress just before serving to maintain crispness.
Yes. Mix the dressing up to 2 days ahead and refrigerate in an airtight container. Stir or shake before serving; add a splash of water if it thickens.
Yes. Thaw frozen shrimp completely under cold running water, pat dry, then season and cook as directed.
Use 2–3 tablespoons of creamy natural peanut butter (thin with water to reach desired consistency) or almond butter for a milder flavor.
Yes, if you use tamari or gluten-free soy sauce instead of regular soy sauce.
Store dressed salad up to 1 day refrigerated. For best texture, dress the vegetables just before serving if making ahead.
