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Rainbow Asian Ginger Salad Bowls with Shrimp

Whole30, Low Carb, Paleo, Gluten Free, Pescatarian 

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 servings

Ingredients

Sautéed Shrimp

  • 1 lb shrimp⠀ peeled and deveined
  • 2 tbsp melted ghee or avocado oil ⠀
  • 1/2 tsp chili powder⠀
  • 1/2 tsp garlic powder⠀
  • 1/4 tsp cumin⠀
  • 1/2 tsp salt⠀
  • 1/4 tsp red pepper flakes optional⠀

Ginger Dressing⠀

  • 4 celery stalks⠀
  • 1 medium tomato⠀
  • 1/2 small onion⠀
  • 1 tsp lemon zest
  • 2 tbsp lemon juice⠀
  • 1 tbsp tahini⠀
  • 1 clove garlic⠀
  • 1 inch peeled ginger⠀
  • 2 dates ⠀
  • 1/3 - 1/2 cup coconut aminos ⠀
  • 1/3 cup avocado oil⠀
  • 1/4 tsp. hot sauce ⠀ I use Frank's
  • salt and pepper to taste

Asian Salad Toppings

  • 1 red & yellow bell pepper
  • 1 carrot
  • 4 soft boiled eggs⠀
  • 1 cup snap peas⠀
  • ½ english cucumber
  • 1 green onions⠀
  • 1 cup shredded red cabbage⠀
  • 1 tbsp sesame seeds

Instructions

  1. Rinse the shrimp & pat dry with paper towels. Mix the seasonings in a bowl, then add the shrimp. Toss to coat, then set aside. 

  2. Over medium heat, melt the ghee in a skillet until hot and shimmering. Add the seasoned shrimp and cook, stirring occasionally and turning, until firm and pink, about 4-5 minutes. Shrimp are easy to overcook, so as soon they're cooked through, remove them from the skillet. 

  3. Roughly chop all the ginger dressing ingredients and add to a high powered blender or food processor. Double blend on high until smooth.

  4. Once the shrimp and dressing are complete, assemble your salad bowl with desired toppings. Enjoy!