Red Curry Mango Grain Bowl with Shrimp
Ingredients
- Salad
- 5 cups green lettuce, chopped
- 4 cups red cabbage, finely shredded and chopped
- 1 large red bell pepper, diced
- 1 1/2 cups matchstick carrots
- 1 1/4 cups edamame
- 1 1/2 cups mango, diced
- 2 green onion stalks, chopped (mainly green part)
- 1 1/2 cups cooked quinoa
- 1 1/2 lb raw jumbo shrimp (optional but included in the macronutrient breakdown)
- Dressing
- 1 1/2 cups lite coconut milk
- 3 tablespoons tahini
- 3 tablespoons red curry paste (or 1 1/2 tablespoons curry powder)
- 1 garlic glove
- 1 tablespoon coconut sugar (or raw cane sugar)
- 2 tablespoons white vinegar
- 1/4 cup water (or more/less until you reach your desired consistency)
- sea salt to taste
- Optional additions but recommended
- 1 tablespoon sesame oil
- juice from 1/2 lime (or more if desired)
Steps
Step 1
Add ingredients for the dressing to a blender and process until smooth. Alternatively, if you do not have a blender, you can add all ingredients to a bowl and whisk with a fork until smooth.
Step 2
Add all ingredients for the salad to a large mixing bowl and gently toss together.
Step 3
If you want to boost the protein even more, set a nonstick skillet on medium high heat. Once hot, lightly spray with oil then add the shrimp. Add a sea salt & pepper while it cooks.
Cook until shrimp is cooked through and sear marks appear on the outside, about 8 – 10 minutes.
Step 4
Keep the dressing and salad separate until you are ready to enjoy it. Be liberal with the sauce because it’s BANGIN!
Toss together and enjoy!
The salad will last for 4 – 5 days in the fridge and the salad dressing will last for 10 to 14 days for freshness.