Pad Thai Salad with Grilled Shrimp
 
 
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Serves: 3-4
Ingredients
For the Salad:
  • 1 lb large raw shrimp, peeled and deveined
  • 2 large or 4 small cucumbers
  • 2 large carrots
  • 1 red pepper, julienned
  • 1 - 14 oz. can bean sprouts, drained and rinsed
  • ¼ cup chopped cilantro
  • ¼ cup chopped scallions
  • ¼ cup chopped peanuts
For the Dressing:
  • ¼ cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 teaspoons lime juice
  • 2 teaspoons fish sauce
  • 1 teaspoon chili garlic paste
  • sea salt and pepper to taste
  • ⅛-1/4 cup water, to thin dressing if needed
Instructions
  1. Using a spiralizer, spiralize cucumbers and carrots into a large bowl. Add pepper, bean sprouts, cilantro, scallions, and peanuts.
  2. In a small bowl, whisk together dressing ingredients, using water to thin out if necessary. Set aside 1-2 tablespoons of dressing in a separate cup to brush on shrimp.
  3. Place shrimp on pre-soaked wooden skewers, about 5-6 shrimp per skewer.
  4. Brush shrimp with dressing.
  5. Heat grill to medium heat and grill shrimp until opaque and cooked through, about 2-3 minutes per side.
  6. Toss salad with dressing and serve, topped with grilled shrimp.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/pad-thai-salad-grilled-shrimp/