Set a skillet on medium high heat and spray it with a little olive oil. When the skillet is hot, toss in the shrimp. Add a few pinches of sea salt & pepper and cook until the prawns turn pink, about 6 to 8 minutes.
Assemble the salad by dumping all of the ingredients for the salad in a large bowl. Add shrimp and about 1/4 cup of the homemade peanut sauce. Toss and mix together using a spatula.
Garnish with chopped peanuts for crunch and more cilantro and green onion if desired. Note: remember that peanuts tend to be calorie dense so if you’re trying to keep your calories low, I recommend adding only 1 tablespoon of chopped peanuts or just leaving them out.
Approximate macros for 1 of 6 servings (about 1/4 cup) of sauce