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Home Meals High Carbs Thai Peanut Shrimp & Rice Salad Bowl

Thai Peanut Shrimp & Rice Salad Bowl

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For some reason or another, the salads we order in restaurants taste far better than the ones we make at home! At least that was the case with me. It was pretty frustrating buying a whole bunch of vegetables and wanting to make a “restaurant-style” salad, only to make an uninspiring, dry salad.

But with practice, I’ve learned that doesn’t have to be the case. And this Thai Peanut Shrimp & Rice Salad Bowl is proof! After making this easy and delicious salad, you’ll never look at homemade salads the same way again. Get ready to “Level Up” your salad game!

Ingredients for 1 serving:

  • 1/2 lb raw prawns or jumbo shrimp (or your choice of protein)
  • Salad:
    • 1/2 cup cooked basmati brown rice (optional)
    • 1/3 cup shredded purple cabbage
    • 1/3 cup Cole slaw (raw)
    • 1/3 cup matchstick carrots
    • 1/3 cup sliced bell pepper
    • 1/3 cup shelled edamame
    • 1/4 cup green onions (or to taste)
    • 1/3 cup chopped cilantro (or to taste)
    • Garnish: chopped peanuts


Ingredients for homemade peanut sauce for 1.5 cup:

  • 6 tablespoons natural peanut butter (with oil recommended)
  • 3/4 cup lite coconut milk
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon ginger
  • 2 tablespoons red curry paste
  • tablespoons of water to thin as desired

Approximate macros for 1 of 6 servings (about 1/4 cup) of sauce:
138 calories, 5g protein, 10g carbs, 10g fat, 2g fiber, 6g sugar



  1. In a bowl, add the ingredients for the peanut sauce and mix together using a fork or whisk. If the peanut butter is too thick or hard, simply place it in the microwave for a few seconds to soften. Once the sauce is the same smooth consistency, set it aside. Feel free to add tablespoons of water to thin it out if desired.
  2. Set a skillet on medium high heat and spray it with a little olive oil. When the skillet is hot, toss in the shrimp. Add a few pinches of sea salt & pepper and cook until the prawns turn pink, about 6 to 8 minutes.
  3. Assemble the salad by dumping all of the ingredients for the salad in a large bowl. Add shrimp and about 1/4 cup of the homemade peanut sauce. Toss and mix together using a spatula.
  4. Garnish with chopped peanuts for crunch and more cilantro and green onion if desired. Note: remember that peanuts tend to be calorie dense so if you’re trying to keep your calories low, I recommend adding only 1 tablespoon of chopped peanuts or just leaving them out.


Approximate macros for 1 serving with 1/4-cup peanut sauce:

585 calories, 46g protein, 48g carbs (only 19g from rice), 22g fat, 6g fiber, 13g sugar

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