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Frisée Salad with Shrimp and Spicy Peanut Dressing

Prep: 15 min
Cook: 15 min
Total: 30 min


  • 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
  • 2 lb raw jumbo shrimp
    • lean chicken thighs
  • 1 tablespoon fresh cracked pepper
Garnish (optional)
  • fresh lime
  • black sesame seeds
  • green onion


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.