Shrimp Pad Thai Salad
This gluten-free Shrimp Pad Thai gives the Thai classic dish a low-carb makeover using spiralized cucumbers and carrots for the noodles.
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Related: 4 Awesome Ways to Use Your Spiralizer
Ingredients
Dressing
- ¼ cup coconut aminos
- 3 tbsp raw almond butter
- 1 tbsp rice vinegar
- 1 lime, zested and juiced
- 1 tsp toasted sesame oil
- 1 tsp fish sauce
- 1 Medjool date, pitted (TIP: If date isn’t soft, soak in hot water for 5 minutes.)
- ¼ tsp red pepper flakes
- ½ tsp peeled and grated ginger
Salad
- 1 English cucumber
- 3 carrots (any color)
- 1 red bell pepper, thinly sliced
- 1 shallot, chopped
- ⅓ cup chopped fresh cilantro
- 1 tbsp avocado oil
- 12 oz raw medium shrimp, peeled and deveined
- ¼ tsp sea salt
- ½ cup bean sprouts
- ¼ cup chopped cashews
- 1 tbsp sesame seeds
Preparation
- Prepare dressing: In a blender, blend all dressing ingredients until smooth. Set aside.
- Secure cucumber into a spiral maker. Turn crank to create noodles. (NOTE: Follow directions for your spiral maker.) Add noodles to a large bowl. Repeat with carrots. (Or, use a Y-shaped vegetable peeler to create ribbons.) To bowl, add carrot noodles, bell pepper, shallot and cilantro.
- In a large skillet on medium-high, heat avocado oil. Add shrimp and season with salt. Cook for 4 minutes, turning halfway, until opaque throughout and pink in color.
- Add shrimp to salad; toss with dressing. Top with sprouts, cashews and seeds.
Related: Grilled Cilantro Chicken & Shrimp
Nutrition Information
- Serving Size ½ of recipe
- Calories 617
- Carbohydrate Content 46 g
- Cholesterol Content 238 mg
- Fat Content 32 g
- Fiber Content 11 g
- Protein Content 43 g
- Saturated Fat Content 4 g
- Sodium Content 1232 mg
- Sugar Content 26 g
- Monounsaturated Fat Content 18 g
- Polyunsaturated Fat Content 8 g