Order Meals
Home > Recipes > Frisée Salad with Shrimp and Spicy Peanut Dressing
Author:

Kevin Curry

Frisée Salad with Shrimp and Spicy Peanut Dressing

Want to save this recipe?

I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!

Show full recipe

Frisée Salad with Shrimp and Spicy Peanut Dressing

Ingredients

5 Servings
Serving Size:463g
* Optional Substitution Note
Salad
  • 1 head frisée, chopped
  • 2 cups Romaine lettuce, chopped
  • 1 green bell pepper, chopped
  • 4 Persian (mini) cucumbers, slices
  • 2 cups frozen edamame, thawed
  • 2 cups basil leaves, torn
  • 6 green onions, chopped green parts only
Peanut Dressing
  • 3 tablespoons warm water
  • 5 tablespoons peanut butter
  • 3 tablespoons low sodium soy sauce (or gluten-free Tamari)
  • 1 tablespoon mirin
  • 2 tablespoons rice vinegar
  • 1 tablespoon fried garlic in chili oil
    • garlic red pepper sauce; Sriracha
  • 1 tablespoon coconut sugar
    • brown sugar; raw cane sugar; Stevia
  • 1 tablespoon ginger, fresh and minced
Protein
  • 2 lb raw jumbo shrimp
    • lean chicken thighs
  • 1 tablespoon fresh cracked pepper
Garnish (optional)
  • fresh lime
  • black sesame seeds
  • green onion

Steps

Step 1

Add the ingredients for the chopped salad to a large bowl and toss together.  Set aside.

Step 2

Whip together the sauce ingredients in a bowl. Season to taste with low-sodium soy, vinegar, or lime.

If it is too thick, add tablespoons of water until you reach your desired consistency.

Step 3

Set a nonstick skillet on medium-high heat.  Spray with oil and add the shrimp.  As it cooks, add the cracked pepper and continue cooking until the shrimp is

Note: Remember that shrimp is high in sodium, and you will be adding it to a salad with peanut butter dressing, so you do not need salt or soy sauce, in my opinion.

Chop the shrimp into pieces.

Step 4

Add a portion of the salad, a portion of the protein, and a serving of the peanut dressing to a bowl.  Toss together, garnish and enjoy!

Note: If this is for meal prep, keep the salad, protein, and dressing separate until ready to eat.  The salad should last five days, shrimp for 3-4 days, and peanut dressing for one month in the fridge.

Frisée Salad with Shrimp and Spicy Peanut Dressing

Kevin Curry


Prep 15min
Cook 15min
Total 30min

Category Meal Prep
# of servings5
Calories 360

Salad
  • 1 head frisée, chopped
  • 2 cups Romaine lettuce, chopped
  • 1 green bell pepper, chopped
  • 4 Persian (mini) cucumbers, slices
  • 2 cups frozen edamame, thawed
  • 2 cups basil leaves, torn
  • 6 green onions, chopped green parts only
Peanut Dressing
  • 3 tablespoons warm water
  • 5 tablespoons peanut butter
  • 3 tablespoons low sodium soy sauce (or gluten-free Tamari)
  • 1 tablespoon mirin
  • 2 tablespoons rice vinegar
  • 1 tablespoon fried garlic in chili oil
    • garlic red pepper sauce; Sriracha
  • 1 tablespoon coconut sugar
    • brown sugar; raw cane sugar; Stevia
  • 1 tablespoon ginger, fresh and minced
Protein
  • 2 lb raw jumbo shrimp
    • lean chicken thighs
  • 1 tablespoon fresh cracked pepper
Garnish (optional)
  • fresh lime
  • black sesame seeds
  • green onion

  1. Add the ingredients for the chopped salad to a large bowl and toss together.  Set aside.

  2. Whip together the sauce ingredients in a bowl. Season to taste with low-sodium soy, vinegar, or lime.

    If it is too thick, add tablespoons of water until you reach your desired consistency.

  3. Set a nonstick skillet on medium-high heat.  Spray with oil and add the shrimp.  As it cooks, add the cracked pepper and continue cooking until the shrimp is

    Note: Remember that shrimp is high in sodium, and you will be adding it to a salad with peanut butter dressing, so you do not need salt or soy sauce, in my opinion.

    Chop the shrimp into pieces.

  4. Add a portion of the salad, a portion of the protein, and a serving of the peanut dressing to a bowl.  Toss together, garnish and enjoy!

    Note: If this is for meal prep, keep the salad, protein, and dressing separate until ready to eat.  The salad should last five days, shrimp for 3-4 days, and peanut dressing for one month in the fridge.


Nutrition per serving

Calories360cal
Protein38g
Fats14g
Carbs21g
Sodium1420mg
Fiber6g
Sugar9g
0
(Based on 0 reviews)

Reviews

Your email address will not be published. Required fields are marked *

Rate the recipe:

Details

Prep 15min
Cook 15min
Total 30min
# of servings5
Serving Size:463g

Nutrition per serving

Calories360cal
Protein38g
Fats14g
Carbs21g
Sodium1420mg
Fiber6g
Sugar9g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!