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