Shrimp with Organic Baby Greens & Tamari Peanut Salad Dressing

Courtesy of: San-J
No votes yet
Servings: 6
Prep: 15 minutes or less
Cook: 1 minute, plus time to bring water to a boil
Total Time:


Add some crunch to your lunch (or dinner!) with this colorful salad. The Thai flavors in the dressing add a kick and the shrimp are a nice upgrade over plain chicken in a salad.


  • 1 1/2 lbs. fresh shrimp, peeled and deveined
  • 1 cup Tamari Peanut Salad Dressing
  • 3/4 tsp. Thai red curry paste (optional)
  • 10 cups mixed organic baby greens
  • 2 1/2 cups mung bean sprouts
  • 1/2 cup carrots, peeled and cut into matchsticks
  • 1 lb. jicama, peeled and cut into matchsticks
  • 1 large red bell pepper, cored, seeded and cut into matchsticks
  • 3 scallions, chopped
  • 1/2 cup chopped cilantro leaves
  • Fine sea salt (or Jane’s Original Krazy Mixed-Up Salt) and freshly ground black pepper, to taste Chopped, unsalted peanuts, for garnish


  1. Bring a large saucepan of water to a boil, add shrimp and cook until they just start to curl, about one minute.
  2. Immediately remove from heat, drain and set aside.
  3. Pour Tamari Peanut Dressing into a large mixing bowl. If a spicy dressing is desired, stir in Thai red curry paste.
  4. Add the remaining ingredients, toss to coat.
  5. Gently toss in shrimp. Divide among 6 salad plates, sprinkle with peanuts and serve.