Rainbow Veggie Shrimp Bowl with Almond Butter Dressing

Almond Butter Shrimp Salad 5A

Almond Butter Shrimp Salad 5

Rainbow Veggie Shrimp Bowl with Almond Butter Dressing

Happy Tuesday! I hope your week is off to a great start! I wanted to share this quick (and very simple) rainbow shrimp salad I made yesterday! In less than 15 minutes I had this gorgeous plate full of color, protein and healthy fats! Plus, loads of flavor!!! That is one beautiful win! ?

I hope you enjoy! Have an amazing Tuesday!

Almond Butter Shrimp Salad 1 Rainbow Veggie Shrimp Bowl with Almond Butter Dressing   Prep time 15 mins Cook time 6 mins Total time 21 mins   Author: Sarah Recipe type: Dinner Serves: 2 salads Ingredients

  • Salad
  • 2 – 4oz packages shrimp, thawed
  • 1 tbs ghee (or oil of choice)
  • 2 cups chopped purple cabbage
  • 2 cups chopped green cabbage
  • 1 cup chopped snow peas
  • 2 large carrots, grated
  • Dressing
  • ⅓ cup almond butter
  • ⅓ cup water
  • 1.5 tbs coconut aminos
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger
  • Black sesame seeds + lime wedges, optional


  1. Remove your shrimp from the package and pat dry
  2. Heat ghee in a skillet over medium heat
  3. Add shrimp to pan and cook for about 3-4 minutes or until pink
  4. Flip shrimp and cook additional 2 minutes or until fully cooked through
  5. Evenly divide chopped veggies between 2 dishes
  6. Place all dressing ingredients into a blender and mix until combined
  7. Place half of the shrimp on each plate
  8. Serve with almond butter dressing on top or the side

Notes I used high protein almond butter from Nuts ‘N More
I used Wild Caught Gulf Shrimp from SizzleFish 3.5.3208
Almond Butter Shrimp Salad 2



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