Spicy Shrimp Salad Recipe

There is nothing I like more than using salads as main meals instead of sides for helping maintain a healthy diet. Nearly any combination of fruits, vegetables, and lean proteins can be combined to make a awesome salads. Salads can be loaded with flavor and texture and can even be served warm to add variety to any menu or make a bold statement as a main course. They are a great way to help trim your waistline of those post-holiday pounds. Also, they can add a great variety to your diet with loads of flavor that can help curb cravings for snacks and sweets.

This Spicy Shrimp Salad is one of my all time favorites. For me, this recipe has everything I like in a salad, it has well rounded flavors, a warm component, a bit of spice, tang, and crunch! It is very easy to make, especially if you have some pre-cooked shrimp available.

*This recipe is for a single serving, you can add additional food for more servings.

Spicy Shrimp Salad

6-8 Small-Medium size shrimp, cooked, peeled.
1-2 cups Boston or butter lettuce
1 cup Arugula
¼ cup Red onion diced finely
¼ Bean sprouts
¼ Carrot, shredded
½ cup Edamame (shelled)
Tamari almonds

Dressing:

1 tbsp lime juice
2-3 tbsp Olive oil
Salt
Pepper
1 small clove of Garlic
½ tsp Sriracha
1 tbsp white vinegar

In a small sauce pan with a few tablespoons of water, steam the Edamame until they are warm and toasty. In a small skillet heat the shrimp over medium low heat with 1tbsp of olive oil and toss with Sriracha, salt, pepper, and add the chopped garlic until everything is warm and coated. If the shrimp were frozen, heat until defrosted, if they were thawed, heat to just take the chill off and adhere the coating.

In a large mixing bowl combine the remaining oil, lime juice, salt, pepper, vinegar and stir until well combined. Add the washed and dried lettuce, arugula, diced onion, carrot, bean sprouts, and edamame into the bowl and toss with the dressing.