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Shrimp Thai Inspired Bowl

Makes 2 servings

Macros: 506 cal, fat 28g, carbs 37g, protein 26g, fibre 10g


For dressing:

2 Tbsps high quality extra virgin olive oil, or sesame seed oil

1.5 Tbsp white wine vinegar, or apple cider vinegar

juice of 1 fresh lime

1 tbsp raw honey

1 tbsp minced garlic

1/2 serrano pepper, seeded (optional)

1/2 cup packed fresh herbs of your choice (mint, basil, cilantro, green onions, parsley) 1/2 tsp sea salt

For the salad:

1/2 Tbsp olive oil, or avocado oil

1 tbsp minced garlic

1/2 serrano pepper, seeded (optional)

1/2 lb raw shrimp, peeled and deveined

1/2 small green cabbage, very thinly sliced

2 cups baby spinach or other greens, roughly chopped

2 large carrots, peeled and grated

1/2 cup edamame, shelled and cooked

1/4 cup cashews, roughly chopped

1/2 Tbsp sesame seeds


In your blender or food processor, pulse all the dressing ingredients until well combined; refrigerate until ready to use. Next, heat 1 Tablespoon oil in a skillet over medium-high heat.

Add garlic and the minced serrano pepper, stir-fry for 1 minute just until garlic is fragrant. Immediately add in your raw shrimp and a pinch of sea salt; cook stirring constantly, turning once, until shrimp become opaque and cooked through, about 3 minutes total.

Remove from the heat and roughly chop them up.

To assemble: place the green cabbage spinach, carrots and edamame into a salad bowl. Add shrimp, then drizzle your prepared dressing on top.

Add cashews and toss until all the ingredients are well coated.

Sprinkle with sesame seeds, then refrigerate for 15 minutes for best flavour. Enjoy!

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