Peanut-Lime Shrimp Salad
Makes 2 servings. About 500-600 kcal, 60-70 g protein, 20-30 g carbs, 15-22 g fat per serving. Part of The Plan.
Ingredients
| 1.5 lb | peeled, deveined shrimp | |
| 4 cups | thinly sliced cabbage | |
| 1 | cucumber | |
| 4 cups | baby spinach | |
| 2 tbsp | natural peanut butter | |
| 2 tsp | sesame oil | |
| 2 tbsp | low-sodium soy sauce | |
| Juice of 2 limes | ||
| 1 tbsp | rice vinegar + 2 minced garlic cloves + 1 tsp grated ginger | |
| optional | scallions + sesame seeds |
Process
- Thaw shrimp, pat dry. Whisk peanut butter, soy, lime, vinegar, garlic, and ginger; thin with water a teaspoon at a time until pourable.
- Heat sesame oil; sear shrimp 1-2 minutes per side until opaque.
- Cut cucumber into matchsticks. Toss cabbage, cucumber, and spinach with most of the dressing; top with shrimp.
- Finish with remaining dressing and scallions; refrigerate components separately if prepping ahead.
Note: Peanut butter is calorie-dense — measure it, don't free-pour. Mild, tangy sauce, not spicy.