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.