SERVINGS: 3 PREPPING TIME: 10 min COOKING TIME: 10 min | INGREDIENTS: 1 lb raw shrimp, peeled and deveined 1 cup edamame, defrosted 1 carrot 1 medium cucumber 3 boiled eggs 1 avocado 3-4 large lettuce leaves 1 green onion For shrimp marinade: 2 tbsp soy sauce 1 tbsp honey 1 tsp garlic powder 1/2 tsp chili flakes Olive oil For dressing: 1 tbsp mayo 1 tsp sesame oil 1/2 tsp sriracha 1/2 tsp rice vinegar
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DIRECTIONS
To marinate the shrimp, combine deveined and peeled shrimp in a bowl with 2 tbsp soy sauce, 1 tbsp honey, garlic powder and chili flakes. Mix well, cover and set aside to marinade while you prep the vegetables.
Roughly chop the lettuce leaves. Using a vegetable peeler, ribbon the carrot. Thinly slice the cucumbers and chop the avocado. Quarter the boiled eggs.
For the dressing, combine mayo, sriracha, sesame oil and rice vinegar. Mix well until smooth and set aside.
Over medium-high heat a splash of olive oil in a skillet. When the oil starts to smoke, add shrimp in a single layer. Cook the shrimp for 4 minutes flipping halfway. Remove from heat and set aside.
Place the lettuce on a large platter. Arrange a row of avocado, then edamame, then carrots, followed by the eggs and finally, add a row of cucumbers. Add cooked shrimp on top of the salad and finish with thinly sliced green onions. Serve immediately with the dressing on the side. Enjoy!