Shrimp with Organic Baby Greens & Tamari Peanut Salad Dressing Courtesy of: San-J Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 6 Prep: 15 minutes or less Cook: 1 minute, plus time to bring water to a boil Total Time: Share this: facebook twitter pinterest email Print Description 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. Ingredients 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 Directions Bring a large saucepan of water to a boil, add shrimp and cook until they just start to curl, about one minute. Immediately remove from heat, drain and set aside. Pour Tamari Peanut Dressing into a large mixing bowl. If a spicy dressing is desired, stir in Thai red curry paste. Add the remaining ingredients, toss to coat. Gently toss in shrimp. Divide among 6 salad plates, sprinkle with peanuts and serve. Recipes you may also like NextBack Mango-Mint Lassi Bowl Asian Tuna Salad with Van’s Mighty Good BBQ Chips Honey-Glazed Brussels Sprouts & Beets with Blue Cheese & Walnuts Coleslaw Chia Cheeze Buffalo Chik’n Waffle Frychos Banana Chocolate Raspberry Treats All Natural Gummy Bear Popsicles Pumpkin Chocolate Chip Muffins Lunchbox PB & J Kabobs Carrot Pumpkin Spice Smoothie Bowl Comments View the discussion thread.