Recipes

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.

Related: 4 Awesome Ways to Use Your Spiralizer

Servings
2
Prep Time
25 min
Duration
25 min

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

1. Prepare dressing: In a blender, blend all dressing ingredients until smooth. Set aside.

2. 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.

3. 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.

4. Add shrimp to salad; toss with dressing. Top with sprouts, cashews and seeds.

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