Peanut Carrot Salad with Spicy Shrimp

Peanut Carrot Salad with Spicy Shrimp

This Peanut Carrot Salad with Spicy Shrimp is adapted from my dear friend Jessica's Low So Good Cookbook. It has just the right amount of heat, a creamy tahini dressing, a little bit of tang from the citrus fruits, and a good crunch for some texture.

I love how traditional rice noodles or other carb-heavy noodles are swapped in favor of carrot ribbons. This creates a much more favorable macronutrient breakdown and adds trace minerals. Herbs like basil and cilantro add phytonutrients along with detox benefits.

Shrimp are packed with protein, but they have other unique nutritional benefits as well. They’re rich in both selenium and iodine, which are particularly important for thyroid health. And they’re one of few foods to contain the antioxidant astaxanthin. This antioxidant works to reduce inflammation and stave off cancer, heart disease, diabetes, and other degenerative diseases. But a note on shrimp – always go for wild-caught over farm-raised!

This Peanut Carrot Salad with Spicy Shrimp is a complete Fab Four meal with protein, fat, fiber and greens. This means it’ll leave you feeling energized and full for hours instead of crashing and craving. The Fab Four is my loosely structured formula to ensure blood sugar balance and optimal nutrition. You can learn all about how to use this tool to optimize body composition, experience food freedom, and feel your best by taking my video course The Fab Four Fundamentals.

And for more Fab Four meals that harness the power of protein-packed shrimp, check these out!

  • 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


  • 12 extra-large frozen shrimp with tails, thawed, peeled and deveined
  • Coconut oil for grilling
  • 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
  • 1/4 cup salt-free chopped peanuts, for topping
  • 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.