
Adapted from my dear friend Jessica's Low So Good Cookbook - Carrot Vegetable Noodle Salad with Spicy Shrimp
Ingredients
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5 medium carrots
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1/4 to 1/2 cup lemon tahini dressing (I used tahini and a squeeze of lemon juice)
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4 oz snow peas, washed and trimmed
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2 green onions, thinly sliced
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1/2 red fresno chile
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1/2 jalapeño chile, seeded and thinly sliced (optional)
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1/4 cup chopped basil
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1/4 cup cilantro
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1 tsp salt-free garlic powder
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1 tsp salt-free chipotle chile powder or salt-free chile powder
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1/4 tsp freshly ground black pepper
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12 extra-large frozen shrimp with tails, thawed, peeled and deveined
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Coconut oil for grilling
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1/4 cup salt-free chopped peanuts
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1 lime, cut into 4 wedges
Directions
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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.
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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.
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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.
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Serve the salad, with the shrimp and garnish with peanuts and lime wedges.