Thai Shrimp Salad with Coconut Curry Dressing
Recipe type: Salad
Serves: 2-3
  • 1 (14.5 oz) can coconut milk
  • ¼ cup creamy peanut butter
  • 1 tbsp + 1 tsp yellow curry powder, divided
  • 1 clove garlic, minced
  • Juice of 1 lime
  • 1 tbsp sriracha sauce (less if you don't like it spicy)
  • 1 tsp olive oil
  • 1 lb large tail-on peeled and deveined raw shrimp
  • 2 cups chopped napa cabbage
  • 3 cups chopped kale
  • 1 red bell pepper, diced
  • 2 medium carrots, shredded
  • 1 mango, diced
  • ½ cup dry roasted peanuts, roughly chopped
  • ½ cup chopped cilantro
  1. To make the dressing: In a blender, combine coconut milk, peanut butter, 1 tbsp curry powder, garlic, lime juice and sriracha. Blend until smooth.
  2. Pour dressing into a small saute pan. Bring to a boil over medium-high heat, then reduce heat and simmer 10 minutes until slightly thickened. Remove from heat to cool.
  3. Meanwhile, heat the olive oil in a large skillet over medium high heat. Add the shrimp and 1 tsp curry powder and saute, tossing to coat evenly, until shrimp is cooked through, about 5 minutes. Set aside to cool.
  4. Toss remaining ingredients in a large bowl. Top with shrimp, then serve with dressing.
Recipe by Flying on Jess Fuel at