Asian Ginger Shrimp Salad

As I continue with my weekly meal prep I’ve been getting better about figuring out new recipes on my own. Some are duds, but from time to time I’m pretty damn impressed with myself. This week I get a gold star. This salad is super yum, and SUPER simple to make. Works great for prep, and is healthy and clean.

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INGREDIENTS (for salad):

1 Cup greens
1 Cup shredded red cabbage
1 Cup cherry or regular tomatoes
2 Tbsp chopped chashews
1 Cup Sesame Ginger Shrimp (see recipe below)
2 Tbsp Asian Vinaigrette (see recipe below)

DIRECTIONS:

  1. Layer greens, cabbage, tomatoes, shrimp and cashews. Top with dressing prior to eating!

 

INGREDIENTS (for shrimp):

1 Tbsp sesame oil
1 lb shrimp
2 Tbsp minced ginger
1 Tbsp curry powder
chili powder (to taste)
salt (to taste)

DIRECTIONS:

  1. Heat sesame oil in pan on medium heat
  2. Add shrimp, ginger, curry powder, chili powder and salt
  3. Cook until shrimp is pink and cooked throughout
  4. Remove from heat and cool

 

INGREDIENTS (for dressing):

1/3 Cup rice vinegar
1/3 Cup Bragg’s liquid aminos (or low-sodium soy sauce)
1 tsp locally sourced honey
5 Tbsp sesame oil

DIRECTIONS:

  1. Whisk all ingredients together until no longer separating. Shake prior to serving if you are making ahead of time.

Enjoy!

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