Friday, June 5, 2015

Shrimp Pad Thai Salad

I made this for dinner last night and my husband and I really enjoyed it. I haven't really used bean sprouts in salads much. I really liked the crunchy addition they added to the salad. It was delish. It is an easy meal and great for this time of year. 

Dressing  (Just use lime juice and water for candida version)

1/4 C lime juice
1/4 C water
1 1/2 T fish sauce
1/2 T olive oil
1/2 T rice vinegar
1 T honey
1/8 tsp cayenne pepper

1. Beat with a whisk in a small bowl and set it aside. 

2  T coconut oil
6 oz  medium shrimp peeled and divined
2 T coconut oil
1 shallot chopped
3 cloves of garlic minced
3 eggs beaten
4 green onions chopped up
4 C washed bean sprouts chopped up
4 C spinach
salt and pepper to taste

Serves 2-4

1. Heat up small skillet. Add oil and let it heat up. Place the shrimp in cook on both sides until it turns pink. Take out of the pan and drain on a paper towel.
2. Heat up skillet again add more oil. Heat up oil. Add the shallots and garlic. Stir until it turns light brown just a couple minutes
3. Add eggs and cook them a few minutes keep them soft. Take skillet of the heat and let cool. 
4. In a salad bowl put in green onions, spinach, bean sprouts, and toss in the shrimp and egg mixture into the bowl toss until combined. 
5. Toss on the salad dressing and add salt and pepper to taste. Eat right away. 

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