Peanut Carrot Salad with Spicy Shrimp

Peanut Carrot Salad with Spicy Shrimp

Adapted from my dear friend Jessica's Low So Good CookbookCarrot Vegetable Noodle Salad with Spicy Shrimp.

  • Prep Time

    10 minutes

  • Total Time

    20 minutes

  • Servings


  • Freezer Friendly



  • 5 medium carrots
  • 1/4 to 1/2 cup lemon tahini dressing (I used tahini and a squeeze of lemon juice)
  • 4 oz snow peas, washed and trimmed
  • 2 green onions, thinly sliced
  • 1/2 red fresno chile
  • 1/2 jalapeño chile, seeded and thinly sliced (optional)
  • 1/4 cup chopped basil
  • 1/4 cup cilantro
  • 1 tsp salt-free garlic powder
  • 1 tsp salt-free chipotle chile powder or salt-free chile powder
  • 1/4 tsp freshly ground black pepper
  • 12 extra-large frozen shrimp with tails, thawed, peeled and deveined
  • Coconut oil for grilling
  • 1/4 cup salt-free chopped peanuts
  • 1 lime, cut into 4 wedges


  1. Use a vegetable peeler to make carrot ribbons. Transfer to a large mixing bowl and add 1/4 cup of the dressing. Toss to coat well; taste and add more dressing, if desired. Add the snow peas, green onions, fresno chile, jalapeño, basil and cilantro. Set aside.
  2. In a medium mixing bowl, mix the garlic powder, chipotle chile powder, and pepper until combined. Add the shrimp and toss until coated with spice rub.
  3. Heat 1 tbsp coconut oil in a large sauce pan or skillet over medium-high heat. Add the shrimp in batches, and cook on both sides until nicely seared and the shrimp are pink (about 3 minutes per side). Remove the shrimp to a plate and set aside. Repeat until all shrimp are cooked.
  4. Serve the salad, with the shrimp and garnish with peanuts and lime wedges.