Thai Salad with Shrimp and Peanut Dressing

This salad is so delicious and a refreshing change from your ordinary salad. I always like to make extra dressing for later use.

This recipe contains , eggs, baby spring mix, cucumbers, shredded carrots, shrimp, bell peppers (red), peanuts, fresh mint, fresh cilantro, , peanut butter, hoisin sauce, sriracha sauce, lime juice, rice vinegar, sesame oil

4 Servings

Prep time: 15 min

Cook time: 5 min

Ingredients:

• Salad:
• 1 eggs, boiled
• 8 oz. spring mix
• 1 whole cucumber, chopped
• 1 cup(s) carrots, shredded
• 8 - 10 oz. shrimp, peeled and deveined
• 1 whole red bell pepper, chopped
• 1/4 cup(s) peanuts, chopped
• 1/4 cup(s) mint leaves, chopped
• 1/4 cup(s) cilantro, chopped
• Dressing
• 1/4 cup(s) peanut butter
• 1/4 cup(s) hoisin sauce
• 1 tbsp. sriracha sauce
• 1 tbsp. lime juice
• 2 tbsp. rice vinegar
• 1 tbsp. sesame oil

Instructions:

• 1. Whisk together all dressing ingredients. Add water to thin it out.
• 2. Bring a pot of salted water to a boil, remove from heat and add shrimp. Allow to cook for 2-3 minutes until shrimp turn pink. Drain and cool.
• 3. In a large bowl, toss together all salad ingredients. Drizzle dressing, enough to lightly coat the lettuce. Serve immediately.