CopyCat Applebee’s Thai Shrimp Salad
Ingredients
Pan-fried Shrimp:
1 teaspoon minced garlic
8 ounces raw shrimp peeled & deveined
½ teaspoon butter
2 tablespoons olive oil
½ teaspoon chili powder
¼ teaspoon cayenne
Salad:
½ head Napa or Savoy cabbage chopped
2 cups fresh spinach coarsely chopped
1 cup shredded red cabbage
2 medium carrots peeled and shredded
½ cup shelled edamame
3 green onions thinly sliced
¼ cup sliced almonds toasted
Wonton Strips
¼ cup chopped cilantro reserve some uncut for garnish
Chili Lime Vinaigrette:
Juice of 2 limes
Zest of 1 lime
2 tablespoon olive oil
2 tablespoon honey
1 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
¼ – ½ teaspoon Gochujang paste Depending on how spicy you like things
Sweet & Spicy Peanut Sauce:
¼ cup creamy peanut butter
¼ cup canned coconut milk
1 tablespoon fish sauce We recommend “Red Boat” fish sauce
1 – 2 tablespoons fresh lime juice
1 tablespoon honey or coconut or agave nectar
1 clove minced garlic
½ – 1 teaspoon grated fresh ginger
½ – 1 teaspoon Gochujang paste
Directions
In a large self-sealing plastic bag, combine shrimp, minced garlic, chili powder, and cayenne. Toss until shrimp are evenly coated with the spice mix.
Heat a large, heavy skillet over medium high heat. Melt olive oil and butter and swirl to coat the bottom the the skillet. Add shrimp in a single layer.
Pan-fry about 2 minutes, then turn and fry until shrimp become pink all the way through and slightly firm, about 2-3 minutes. Carefully remove shrimp from skillet and set aside.
Assemble Salad:
Layer or toss cabbages, spinach, carrots, edamame, green onions, and sliced almonds, wonton strips, and cilantro in bowl.
Drizzle with Chili-Lime Vinaigrette and Sweet & Spicy Peanut Sauce.
Garnish with additional cilantro and wonton strips.
Serve with additional Vinaigrette and Peanut Sauce.
Chili-Lime Vinaigrette:
Combine all ingredients in a jar and shake to combine.
Sweet & Spicy Thai Peanut Sauce:
Combine all ingredients and whisk or blend until smooth.