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White bowl with roasted shrimp over super greens salad made with colorful cabbage, grains and herbs on a blue background with a purple glass in the background.

Shrimp & Super Greens Salad

crispy shallots, bok choy, spicy peanut dressing

STARS

Marinate shrimp with mint, lime and soy sauce then roast and serve over a bed of baby greens, shredded kale, broccoli, bok choy, and shredded cabbage. Matchstick carrots and fried shallots give it a super crunch, and a drizzle of spicy peanut dressing gives it that delightful kick.

Difficulty Level

Total Time: 4 hours

Active Time: 20 minutes

Ingredients

Marinade

¼ cup chopped mint
2 limes, juiced
1 tablespoon white sugar
2 tablespoons water
1 teaspoon fish sauce
½ teaspoon chili paste
1 tablespoon sweet chili sauce
1 tablespoon soy sauce

Shrimp

2 pounds large shrimp, peeled and deveined

Asian Peanut Dressing

½ cup mayonnaise
½ cup crunchy peanut butter
1 lime, juiced
2 tablespoons soy sauce
2 teaspoons honey
1 teaspoon sesame oil
½ teaspoon sriracha, to taste
Salt and pepper, to taste

Salad

2 heads baby bok choy, diced
2 cups brussel sprouts, sliced thinly
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup shredded carrots
1 cup shredded broccoli
¼ cup toasted sesame seeds
¼ cup fried shallots

Directions

Combine all of the marinade ingredients in a blender until smooth.

Cover the shrimp in the marinade in a bowl or zip-top bag and marinate in the fridge overnight, or for at least 4 hours.

Preheat the oven to 350°F. Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.

Combine all of the dressing ingredients in a blender or with a whisk until smooth. Adjust the seasoning.

In a large bowl, toss the salad ingredients together. Add the shrimp and dressing, toss well and serve.