Thai Shrimp Reset Bowl

Shopping List

For the Peanut Dressing:

• 2 Tbsp Peanut Butter
• 2 Tbsp Grape Seed Oil
• 1 Tbsp Honey
• ½ Tbsp Soy Sauce
• 3 tsp Rice Vinegar
• 2 tsp Sesame Oil

For the Shrimp:

• 1 lb Shrimp, peeled
• 1 Tbsp Honey
• 3 Cloves Garlic, mashed
• 1 Tbsp Ginger, grated
• 2 tsp Sesame Oil
• 1 tsp Kosher Salt

For the Salad:

• 1 package Baby Kale, chopped
• 1 Cup Carrots, sliced
• 1 Red Bell Pepper, diced
• 2 Cups Edamame, shelled and cooked
• ¼ Cup Peanuts, chopped
• ¼ Cup Scallions

Toppings:

• Wonton Strips
• Chopped Fresh Cilantro

Instructions

1. In a small bowl, whisk together all ingredients for the dressing until smooth and creamy. Set aside.
2. In a medium bowl, combine shrimp, honey, garlic, ginger and sesame oil and allow to marinate while you toss the salad.
3. In a large bowl, combine kale, carrots, bell pepper, edamame, peanuts and scallions. Toss with dressing, and set aside.
4. Preheat skillet to medium. Add shrimp, and saute for about 2 minutes on each side, or until shrimp is no longer translucent.
5. Divide salad mixture among plates and top each with shrimp -- plus wonton strips and cilantro, if using. Enjoy!