I don't know about you, but i have been in a cold weather/hibernating slump! It has been so chilly here and I just want to be inside making hearty stews and casseroles! I decided I needed a plate full of color to kick up my energy.
I made this last week and had it for lunch everyday into the weekend. The Thai flavors and crunchy cashews make this salad super delish! So if you are looking to eat the rainbow (and no... I'm not talking about Skittles!), indulge yourself with this healthy salad.
Coconut Thai Shrimp Salad
Coconut Curry Peanut Dressing
1 can full fat coconut milk
1 tablespoon grated fresh ginger
3 cloves of garlic, minced
2 teaspoons curry powder
3 tablespoons honey
2 tablespoons peanut butter
1 tablespoon sriracha
1 lime, juiced
2 teaspoons fish sauce
1/4 cup chopped cilantro
salt and pepper to taste
1/2 pound peeled deveined shrimp
Combine all ingredients in a large bowl and whisk to combine. Pour about 1/4 cup of dressing over the shrimp in a separate bowl and let marinate for at least an hour.
To cook shrimp, heat 2 teaspoons of olive oil in a pan over medium heat. Saute until shrimp are perfectly pink and firm.
Dressing will keep good for about a week. This would also be a great marinade for chicken.
greens of your choice
unsweetened coconut flakes
red peppers, peppadews or chilies
In a pan over medium heat, first toast the cashews and then the coconut. I did not list amounts because it is up to you as to how you would like to assemble the salad.
When ready to eat, toss the salad salad and vegetables with a light coating of the dressing and then with the toasted cashews and coconut. Top with shrimp and enjoy!
You can make this salad last for a few days if you keep the greens, toppings and dressing separate. Just assemble and toss before you are ready to serve. This would also be good in one of those mason jar salads. Layer in this order: dressing, shrimp, toppings, greens and cashews/coconut. Pour out and toss when ready.