Friday, August 10, 2012

Asian Shrimp Salad

A healthy lunch, and quick and easy to boot!

  • 1 pound large shrimp, shelled and de-veined
  • 1 Tbs. coconut oil
  • 1 Tbs. Adams Reserve Asian spice rub
  • roasted red pepper strips (to taste)
  • 6-8 oz. baby spinach
  • 2-3 Tbs. Canyon Foods sweet chile lime sauce
  1. Heat the coconut oil in a large pan over medium heat until hot.  Add the shrimp and Asian spice rub and cook, turning, for 3-4 minutes, or until just cooked.
  2. In a salad bowl combine the spinach and roasted red pepper strips.  Add the cooked shrimp and drizzle with the sweet chile lime sauce.
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