Crunchy Shrimp Salad with Thai Peanut Butter Dressing

INGREDIENTS

Salad;

• Cooking Shrimps 200g (I took small, you can put in big ones too)
• Iceberg Lettuce 1 big bunch whole (hand torn)
• Carrot 1 large sized (sliced thin and long)
• Capsicum 1 large sized (Julienne cut into thin strips)
• English radish 4 bulbs (sliced into halves or quarters)
• Cucumber 1 large (sliced into halves or quarters)

Thai Peanut Butter Dressing;

• Peanut butter 1 heaped tbsp
• Olive oil 2tbsps
• Soy Sauce 3tbsps
• Vinegar 2tbsps
• Lemon juice of half a lemon if its big otherwise of one whole
• Honey 1 heaped tbsp
• Thai Sriracha Chili Sauce 1 full tbsp
• Garlic Powder 3/4th of a tsp

METHOD

Salad;

• Lightly cook shrimps on med high heat for 3 to 4 mins in 2tbsps olive oil, lemon juice of half a lemon, salt, black pepper and garlic powder
• Toss everything together including cooked shrimps and vegetables

Thai Peanut Butter Dressing;

• Whisk all ingredients together till it combines really well. Consistency should neither be thick nor runny.
• Pour it on the salad right before serving so the vegetables retain their crunchy nature and you can also garnish the salad with roasted peanuts or Cashew nuts for an even more crunchy bite

P.S you can adjust the dressing as per your taste too. Specially Sriracha sauce. With this amount my kids loved the dressing and wanted it more in their bites because it wasn’t spicy at all.