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Rainbow Veggie Shrimp Bowl with Almond Butter Dressing

by Sarah Kesseli April 27, 2016

Rainbow Veggie Shrimp Bowl with Almond Butter Dressing

Veggie Shrimp Bowl

Description:

Lets add color to your dish tonight! Get all your vegetables in, giving it a bright nice erray of nutrition and flavor. Finish it with Sizzlefish protein packed wild caught gulf shrimp! This plate has all the texture, all the flavors, and all the nutrition you need. Drizzle the gluten free almond butter dressing over top or leave it on the side to dip into. 

Ingredients:

  • Salad
  • 2 - 4oz packages shrimp , thawed
  • 1 tbs ghee (or oil of choice)
  • 2 cups chopped purple cabbage
  • 2 cups chopped green cabbage
  • 1 cup chopped snow peas
  • 2 large carrots, grated
  • Dressing
  • ⅓ cup almond butter
  • ⅓ cup water
  • 1.5 tbs coconut aminos
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger
  • Black sesame seeds + lime wedges, optional

Preparation Instructions:

  1. Remove your shrimp from the package and pat dry
  2. Heat ghee in a skillet over medium heat
  3. Add shrimp to pan and cook for about 3-4 minutes or until pink
  4. Flip shrimp and cook additional 2 minutes or until fully cooked through
  5. Evenly divide chopped veggies between 2 dishes
  6. Place all dressing ingredients into a blender and mix until combined
  7. Place half of the shrimp on each plate
  8. Serve with almond butter dressing on top or the side

Almond Butter Shrimp Salad

Recipe Credits: Sarah @ Ingredients Of A Fit Chick

 



Sarah Kesseli
Sarah Kesseli

Author


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