Rainbow Veggie Shrimp Bowl with Almond Butter Dressing

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!

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

Instructions

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

www.nuts-n-more.com

www.sizzlefish.com