Addictively Good Thai Chili-Lime Shrimp & Bell Pepper Wok-Fried Salad
A vibrant, healthy salad featuring succulent shrimp and crisp bell peppers tossed in a zesty Thai chili-lime dressing, wok-fried for a quick, flavorful weeknight dinner. This easy meal prep dish is packed with bold flavors and is perfect for a satisfying, low-carb lunch or dinner.
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 2 tbsp avocado oil divided, for cooking
- 1 cup red bell pepper thinly sliced
- 1 cup yellow bell pepper thinly sliced
- 4 cups mixed greens such as romaine, spinach, and arugula
- 1/4 cup fresh cilantro roughly chopped
- 2 tbsp fresh lime juice about 1 large lime
- 1 tbsp fish sauce or soy sauce for a vegetarian option
- 1 tsp Thai chili sauce such as Sriracha, adjust to taste
- 1 tsp fresh ginger grated
- 1 tsp honey or maple syrup for vegan
- 1/4 cup roasted peanuts crushed, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store the greens separately from the warm shrimp and pepper mixture to prevent wilting. Make-Ahead Tip: Prepare the dressing and chop all vegetables up to 24 hours in advance. Cook the shrimp and peppers just before serving. Variations: Substitute chicken or tofu for the shrimp. Add sliced cucumber or shredded carrots for extra crunch. For a vegan version, use tofu and replace fish sauce with soy sauce or coconut aminos, and use maple syrup instead of honey. Serving Suggestion: Serve as a light main course or as a side dish. For a heartier meal, add a side of quinoa or rice noodles.