Thai Shrimp Salad

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I LOVE Thai food. The sweet, the spicy – it all just comes together so perfectly. But a lot of times there are hidden sugars and carbs in sauces and you really can’t order zucchini noodles or cauliflower rice in restaurants so I’m trying my hand at some Thai inspired recipes at home!
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Thai Shrimp Salad

  • Servings: 2
  • Difficulty: easy
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What You’ll Need:
1/2 pound large shrimp, cleaned
1 cup red cabbage, thinly sliced
1/4 cup chopped cilantro, chopped
1/4 cup peanuts, roughly chopped
1/2 red pepper, julienned
1/4 sprouts
Additional leafy greens (optional)
Pink Salt
Fresh Cracked Pepper

For the Dressing:
2 tbsp peanut butter, I like this brand because there is no sugar added & is only 1 net carb!
2 tbsp apple cider vinegar
2 tbsp avocado oil (coconut oil would be nice here as well!)
2 tsp sesame oil
1/2 tsp tamari (gluten-free soy sauce substitute)
1 clove garlic, minced
1 tsp ginger, minced
Pink Salt
Fresh Cracked Pepper

What To Do:
Blend all the dressing ingredients together until smooth; put aside.

Add the salad ingredients to a bowl (except the shrimp) and toss together; set aside.

Pat the shrimp dry then sprinkle salt & pepper on each side. In a pan heated with a splash of avocado oil, cook each shrimp for 2-3 minutes on each side until firm and fully cooked.
Toss the salad in as much as the dressing as desired and pile onto a serving plate. Add the shrimp and enjoy!

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