Thai-Style Shrimp Salad with Peanut-Lime Dressing

Thai-Style Shrimp Salad

with Peanut-Lime Dressing

Group Created with Sketch. 30 min
WW™ Approved Carb Conscious 600 Calories Or Less i
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Recipe only available for Friday delivery.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving
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This colorful salad features a delicious, Thai-inspired dressing of smooth peanut butter, fresh lime juice, and a bit of spicy sambal, which brings together arugula and crisp vegetables—all topped with tender seared shrimp and crunchy peanuts.
11 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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fresh
ingredients
Thai-Style Shrimp Salad with Peanut-Lime Dressing
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 oz Arugula
  • 1 Lime
  • 1 Persian Cucumber
  • 6 oz Carrots
  • 2 cloves Garlic
  • ½ lb Red Cabbage
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Roasted Peanuts
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (or use the small side of a box grater). Halve the lime crosswise; squeeze the juice into a large bowl. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Halve the cucumber lengthwise, then thinly slice on an angle. Roughly chop the peanuts.

Make the dressing & marinate the vegetables
2 Make the dressing & marinate the vegetables

To the bowl of lime juice, add the lime zest, peanut butter spread, 2 tablespoons of olive oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Add the grated carrots and sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes. Taste, then season with salt and pepper if desired.

Cook the shrimp
3 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Make the salad & serve your dish
4 Make the salad & serve your dish

To the bowl of marinated vegetables, add the arugula and sliced cucumber. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked shrimp. Garnish with the chopped peanuts. Enjoy! 

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (or use the small side of a box grater). Halve the lime crosswise; squeeze the juice into a large bowl. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Halve the cucumber lengthwise, then thinly slice on an angle. Roughly chop the peanuts.

2 Make the dressing & marinate the vegetables

To the bowl of lime juice, add the lime zest, peanut butter spread, 2 tablespoons of olive oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Add the grated carrots and sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes. Taste, then season with salt and pepper if desired.

Make the dressing & marinate the vegetables
Cook the shrimp
3 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

4 Make the salad & serve your dish

To the bowl of marinated vegetables, add the arugula and sliced cucumber. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked shrimp. Garnish with the chopped peanuts. Enjoy! 

Make the salad & serve your dish