Asian Ginger Salad Bowls with Shrimp
This main dish salad recipe features crunchy vegetables, sauteed shrimp, boiled eggs, and an absolutely delicious ginger dressing!
Servings: 4 servings
Calories: 526kcal
Ingredients
- 1 lb shrimp⠀ peeled and deveined
- 2 tablespoons melted ghee or avocado oil
- ½ teaspoon chili powder⠀
- ½ teaspoon garlic powder⠀
- ¼ teaspoon cumin⠀
- ½ teaspoon sea salt⠀
- ¼ teaspoon red pepper flakes optional⠀
Ginger Dressing⠀
- 4 celery stalks⠀
- 1 medium tomato⠀
- ½ small onion⠀
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice⠀
- 1 tablespoons tahini⠀
- 1 clove garlic⠀
- 1 inch peeled ginger⠀
- 2 Medjool dates
- ⅓ cup coconut aminos ⠀ or up to ½ cup, if needed
- ⅓ cup avocado oil⠀
- ¼ teaspoon hot sauce ⠀ I use Frank's
- salt and pepper to taste
Salad Ingredients and Toppings
- 1 head lettuce
- 2 bell peppers I used 1 red and 1 yellow
- 1 carrot
- 4 soft boiled eggs⠀
- 1 cup snap peas⠀
- ½ english cucumber
- 1 scallion⠀ (green onion)
- 1 cup shredded red cabbage⠀
- 1 tablespoon sesame seeds
Instructions
- Rinse the shrimp and pat dry with paper towels. Mix the seasonings in a bowl, then add the shrimp. Toss to coat, then set aside.
- 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.
- Roughly chop all the ginger dressing ingredients and add to a high powered blender or food processor. Double blend on high until smooth.
- Once the shrimp and dressing are complete, assemble your salad bowl with desired toppings. Enjoy!
Nutrition
Calories: 526kcal | Carbohydrates: 21g | Protein: 32g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 469mg | Sodium: 1730mg | Potassium: 585mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4712IU | Vitamin C: 83mg | Calcium: 254mg | Iron: 5mg
