Chopped Thai Shrimp Salad with Garlic Lime Dressing

• Seafood

  • 1 lb Shrimp

• Produce

  • 4 Carrots, large
  • 2 cups Edamame
  • 5 cloves Garlic
  • 1 cup Herbs, packed fresh
  • 2 Limes, juice of
  • 2 Serrano chile
  • 4 cups Spinach or other greens

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil
  • 1/2 cup Olive oil
  • 1/4 cup White wine vinegar
  • 1 Wonton wrappers + oil, fresh

• Nuts & Seeds

  • 3/4 cup Cashews

• Liquids

  • 2 tbsp Water

Found on pinchofyum.com

Description

Ingredients

• ½ cup olive oil (or other oil)
• ¼ cup white wine vinegar
• juice of two limes (lemons also work)
• 2 tablespoons water
• 1 tablespoon honey
• 2 cloves garlic
• 1 serrano pepper, keeping the ribs and seeds if you like spicy
• 1 cup packed fresh herbs (mint, cilantro, green onions, parsley)
• ½ teaspoon salt
• oil for the pan
• 3 cloves garlic, minced
• 1 serrano pepper, minced
• 1 lb. shrimp
• 4 cups spinach or other greens
• 4 large carrots, peeled
• 2 cups edamame, shelled and cooked
• ¾ cup cashews
• fresh wonton wrappers + oil for frying if you want to REALLY take it over the top

Directions

• Dressing: Pulse all the ingredients except the herbs together in a food processor or blender. Add the herbs and pulse until they are just green specks (not green puree) in the dressing. Add salt, taste, and adjust. Set aside.
• Shrimp: Heat a little bit of oil in a large skillet over medium low heat. Toss in the garlic and the serrano pepper and stir-fry for 1 minute or until fragrant, being careful not to burn or brown the garlic. Add the shrimp, sprinkle with a little salt, and turn up the heat a little bit - enough to cook the shrimp but not so much that you burn the garlic. Saute for a few minutes - when the shrimp is no longer translucent, remove from the pan and set aside until cool enough to handle. Roughly chop the shrimp.
• Veggies: Chop the veggies very finely - I do this by just running each ingredient (cashews first, then edamame, carrots last) through the food processor a bit. It gets everything to have that nice chopped salad texture without taking a ton of time.
• Serve: Toss the chopped veggies, chopped shrimp, greens, and dressing together. Top with wonton strips if you have them (see notes).