Thai Shrimp Salad + oo’mämē

This yummy Thai shrimp salad may look Instagram-worthy but don’t be fooled by its seeming complexity. Taste, yes!! It’s plenty complex. But meal prep?? Absolutely not. You are in charge and without turning on the stove, you can pull this together in short order, using all the ingredients that you like and can round up. Consider a bowl chockfull of crunchy raw vegetables – sliced cucumber, carrots, peppers and radishes, some cooked shrimp and a handful of herbs. Gorgeous, tasty, healthy and oh so colorful!!

Normally to get a dressing that is worthy of this gorgeous salad, you’d have to pull lots of ingredients together to add umami (savoriness), balance, and spice. That’s where our rock star oo’mämē comes to play.  All you need is a little peanut (or other nut) butter, soy sauce (or liquid aminos), rice vinegar or lime juice and oo’mämē. Collectively that is a marriage made in heaven, with each ingredient made so much better together - thanks to oo’mämē - than any would be on its own. That’s what we call perfect harmony. So happy together.

Chinese Shrimp Salad + oo’mämē

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Category

Dressings & Sauces, Mains, Salads, Keto

Normally to get a dressing that is worthy of this gorgeous salad, you’d have to pull lots of ingredients together to add umami, balance, and spice. That’s where our rock star oo’mämē comes to play. All you need is a little peanut  butter, soy sauce, lime juice and oo’mämē. Collectively that is a marriage made in heaven, with each ingredient made so much better together - thanks to oo’mämē - than any would be on its own. 

Author:

oo’mämē Kitchen

Ingredients

• oo'mämē Chinese Chile Crisp

• Cooked shrimp, tail on

• Small cucumbers, sliced

• Carrots, peeled and julienned

• Radishes, trimmed and sliced

• Scallions, sliced

• Red peppers, seeded and julienned

• Fresh herb sprigs – mint, cilantro, Thai basil 

• Suggested garnishes: chopped peanuts, microgreens

Dressing:

• 1/2 cup peanut (or other nut) butter

• 1/4 cup soy sauce

• 2 Tablespoons oo’mämē Chinese Chile Crisp, oil and crunchy bits

• 2 tablespoons rice vinegar or lime juice

Directions

1. Compose salad, arranging ingredients by color and shapes.

2. Make the dressing: whisk together all ingredients and combine well. Store any leftovers, refrigerated, in an airtight, non-reactive container.

3. Drizzle dressing over the salad and garnish with chopped peanuts and microgreens or sprouts.

Recipe Note

Pro Tip: We love this dressing on so much more than salad, so why not make extra and store, refrigerated, in an airtight, non-reactive container. It is wonderful as a dip, too!

Keto-Friendly.