Thai Shrimp Reset Bowl

Thai Shrimp Reset Bowl by

Lindsay Moore


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


  • Wonton Strips
  • Chopped Fresh Cilantro



  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!