I love the Peanut dipping sauce served alongside spring rolls in Asian restaurants so much, it needs to make an appearance on other dishes. And in the summa-summa-summertime, I am always looking for ways to make salads interesting. This Sriracha Lime Shrimp Salad with Asian Peanut Dressing is light, fresh and flavorful, exactly what I want for dinner during a Texas summer.
1 head romaine lettuce, sliced
4 oz. sliced red and green cabbage blend
1 cup shredded carrots
¼ red onion, thinly sliced
Asian Peanut Sauce – see recipe
Toss together romaine lettuce, sliced cabbage, shredded carrots and red onion. Pour Asian Peanut Sauce over the top and toss to combine. (Note: this intentionally makes a lightly dressed salad. If you like more dressing on your salad, you might want to make 1.5x or 2x the dressing.)
Peel and devein shrimp, place in a medium bowl and season with salt and pepper. Whisk together canola oil, honey simple syrup, chopped cilantro, sriracha, lime zest and juice (or pulse through a food processor) and pour over shrimp, coating evenly. Preheat grill pan (I love my red Le Creuset Double Burner Grill Pan) on medium low. Grill shrimp 3 minutes per side, until cooked.
Top salad with grilled shrimp, chopped cilantro and chopped peanuts. Enjoy!