Spring Roll Salad with Shrimp and Thai Peanut Dressing

Name: Spring Roll Salad with Shrimp and Thai Peanut Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 servings
Cuisine: Asian-inspired
Ingredients: 40 g peanut butter powder; 6 g zero-calorie sweetener; 1/4 cup cold water; 50 g soy sauce; 12 g rice vinegar; 1.5 lbs medium shrimp; seasoning for shrimp, to taste; 250 g romaine lettuce; 150 g red cabbage; 150 g carrots; 150 g cucumber; 150 g red bell pepper; 40 g jalapeño; 20 g cilantro; 25 g green onion; 20 g garlic; 10 g ginger; 1 tbsp sesame seeds

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.

🌍Asian-inspired 🏷️Spring roll salad 🏷️Shrimp salad 🏷️Thai peanut dressing 🏷️Salad Shrimp

🏷️

🏷️Healthy

-0:00

TikTok

Total

20 min

Servings

3

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

40 g peanut butter powder
6 g zero-calorie sweetener
1/4 cup cold water
50 g soy sauce
12 g rice vinegar
1.5 lbs medium shrimp
seasoning for shrimp, to taste
250 g romaine lettuce
150 g red cabbage
150 g carrots
150 g cucumber
150 g red bell pepper
40 g jalapeño
20 g cilantro
25 g green onion
20 g garlic
10 g ginger
1 tbsp sesame seedsoptional

18 Ingredients

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Instructions

1
To make the dressing, combine peanut butter powder and zero-calorie sweetener in a measuring cup or bowl.
2
Slowly add cold water while mixing to form a thick, paste-like consistency.
3
Add the soy sauce and rice vinegar, then whisk until the dressing is smooth and creamy. Set aside.
4
Season the shrimp with your desired seasoning blend.
5
Cook the shrimp in a pan over medium-high heat (6/10) for 2-3 minutes per side, until pink and cooked through.
6
To build the salad, add the chopped romaine, shredded red cabbage, and shredded carrots to a large bowl.
7
Add the sliced cucumber, chopped red bell pepper, diced jalapeño, chopped cilantro, and sliced green onions to the bowl.
8
Add the minced garlic and minced ginger.
9
Pour the prepared Thai peanut dressing over the salad ingredients.
10
Toss the salad thoroughly to coat all the vegetables in the dressing.
11
Add the cooked shrimp to the salad.
12
Toss again to combine the shrimp with the salad.
13
Serve immediately, garnishing with an extra drizzle of dressing and a sprinkle of sesame seeds if desired.

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Tips & Notes

Pro tips

Dry shrimp thoroughly after thawing or cooking to prevent a soggy salad; pat with paper towels before tossing with vegetables.
Add the dressing just before serving to keep the lettuce and cabbage crisp; undressed salad components keep up to 8 hours covered in the refrigerator.
Toast or lightly pan-sear the shrimp until pink and cooked through (internal temp 145°F / 63°C) to avoid overcooking, which makes them rubbery.
Whisk the peanut dressing thoroughly to combine the powder, water, soy sauce, and vinegar; let it sit 2 minutes before tasting to ensure the sweetener is fully dissolved.

Substitutions

Peanut butter powder → natural creamy peanut butter (use 2–3 tbsp, thin with extra water)
Soy sauce → tamari (for gluten-free) or coconut aminos (lower sodium, slightly sweet)
Medium shrimp → large shrimp (increase cook time by 1–2 minutes) or firm white fish fillet cubes
Romaine lettuce → butter lettuce, spinach, or mixed greens (adjust for tenderness)

Storage & make-ahead

Store undressed salad and dressing separately in airtight containers for up to 2 days; dress just before serving to maintain crispness.

Common Questions

Can I make the Thai peanut dressing ahead of time?

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.