Frisée Salad with Shrimp and Spicy Peanut Dressing
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Frisée Salad with Shrimp and Spicy Peanut Dressing
Ingredients
Substitution
Note
- 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
- 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
-
2 lb raw jumbo shrimp
- lean chicken thighs
- 1 tablespoon fresh cracked pepper
- 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.
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Frisée Salad with Shrimp and Spicy Peanut Dressing
Kevin Curry
- 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
- 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
-
2 lb raw jumbo shrimp
- lean chicken thighs
- 1 tablespoon fresh cracked pepper
- fresh lime
- black sesame seeds
- green onion
-
Add the ingredients for the chopped salad to a large bowl and toss together. Set aside.
-
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.
-
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.
-
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
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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!