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THAI INSPIRED SHRIMP SLAW

There’s so much I can say about this recipe! Bare with me, I’ll try to keep it simple. The “salad” itself is Thai inspired with the intention to add any more of your favorite Thai flavors into the mix. Like fresh mango! Or your favorite chopped nuts. As much as I love all the comfort foods, sweets, high carb foods like almost everyone else; I really do try to keep a balance here on the food blog. A little indulgence once in a while won’t hurt. It takes discipline with a sheer desire to want to feel good by way of adopting a healthy lifestyle. So when I share a super healthy recipe, I make sure I make it very flavorful so that you realize that healthy doesn’t have to be boring! This Thai Inspired Salad with Shrimp is the epitome of that… when something is vibrant in presentation in it’s natural state, healthy, flavorful who wouldn’t want to at least give it a try?!

I made this recipe with the intention to get people interested in giving an array of vegetables a try. Society today is starving of fresh veggies in their diet simply because people go so many years without it that when they eat it, it tastes bland and unsatisfying. Eating vegetables daily helps with regular bowel elimination, lowers blood pressure, lowers cholesterol, keeps the colon healthy, keeps the liver and gallbladder happy as well. You’ll find several different veggies prepped fine just like a coleslaw but tastier! It’s actually even better after a few hours or overnight in the fridge. Now here’s the best part about this recipe that I try to achieve with most of the stuff I make…

This salad is so multi-purpose, you can add a different citrus instead of lime. Use a different kinds of nuts or seeds. Add spices like ground ginger for a bigger kick. Throw in mango or papaya. Throw in some cubed avocado. Toss it with some of your favorite leaf lettuce. And you most certainly do not have to stick to shrimp. Use any of your favorite fish. I love any white or light fish baked or grilled with this. Right on top. Let the fish straight out of the oven warm up the veggies to get all the flavors marinating more. And if you’re not a seafood kind of person go for chicken, turkey, beef or any wild game. You do want YOU want.

Confession. I have made a hot dog… it was a turkey hot dog made of all white breast meat (that was my compromise) and topped it with this salad, with some pickles. It was THAT good. I kind of want to slather a good buffalo burger with it… spice meat with some traditional Thai spices. Go big, think creative, make the healthiest foods taste the best it ever could. It’s always possible. I’m a firm believer with the right preparation and the right spices you can make anyone enjoy their least favorite veggie. Okay, I’ll stop there. Seriously though, let me know how you chose to incorporate this recipe. I love all ideas. Enjoy!

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THAI INSPIRED SHRIMP SLAW
Servings
servings
Ingredients
DRESSING
SLAW
SHRIMP
Servings
servings
Ingredients
DRESSING
SLAW
SHRIMP
Instructions
  1. Place everything for the dressing into a blender and run it on high until everything is blended well.
  2. Toss all the veggies for the slaw with the dressing in a large bowl. Set aside.
  3. Mix all the spices together with the shrimp gently in a large bowl. Drizzle a large pan with olive oil over medium-high heat, toss the shrimp and let cook a few minutes until they’re pink and curled. Set aside to cool.
  4. Serve the slaw with shrimp on top.
Recipe Notes

This dish is great without shrimp but feel free to add any other seafood, poultry, or red meat.

SHRIMP FRIED RICE

Homemade fried rice is super easy and fairly healthy dish in moderation. I love to make it in large batches for a quick meal or paired with a ton of our favorite veggies and a protein. I use my favorite Turmeric Jasmine Rice to make it, it really adds more flavor than your standard fried rice flavor but feel free to use whatever kind of rice you like. And you’re certainly not limited to only using shrimp either. Use any kind of meat or fish that you love or simply add more of your favorite veggies. There really isn’t one that doesn’t go great with this.

 

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SHRIMP FRIED RICE
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servings
Ingredients
Servings
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Ingredients
Instructions
  1. In a large skillet drizzle the bottom with olive oil until covered. Over medium-high heat saute the asparagus, mushrooms, carrots, onion, peas, garlic and ginger until everything is almost softened after about 5 minutes.
  2. Add more oil to the pan if needed before tossing in the rice with the garlic powder, onion powder, and white pepper. Stir everything for about two minutes allowing everything to heat through.
  3. Move the rice towards the outer edges of the skillet creating a reservoir in the center. Add a little oil to the center and pour the whisked eggs. After about 30 seconds when the eggs gets a little opaque, use the spatula to scramble it up in with the rice.
  4. Lastly, add the shrimp, soy sauce and fish sauce. Toss everything until the shrimp is cooked to tender after about 2 - 3 minutes. Add more sauce to taste if neede

TERIYAKI CHICKEN & SHRIMP

Teriyaki bowls are one of my utmost favorite foods ever! But I have to admit I’m a bit of a snob when it comes to the teriyaki sauce. I’ve been to Japanese restaurants and steak houses where most teriyaki experiences are so disappointing. It’s either too salty, too sweet or has no flavor at all except for pure salt. But when I can find a place that does amazing teriyaki then I’m hooked! Whole Foods actually has a great Asian Express station where they make a couple different teriyaki bowls to choose from. It’s one of my top picks for a fairly quick lunch stop.

I’ve always wanted to know how to make teriyaki sauce but never looked into it because guess what?! I made an ass of myself by ASSuming that it’s probably very difficult to make. It’s one of those sauces that you buy in a bottle at the grocery store in hopes that it will taste great… and then you’re left highly disappointed with an undying hankering for TERIYAKI! AGH!

Well freakin’ fret no more!!! Teriyaki is not difficult to make. It’s the most easiest thing in the world that I’m kicking my butt a little for not looking into it sooner. I’m just glad these ill assumptions are done and gone, hahahaha and now I can enjoy homemade teriyaki bowls. It tastes fresh and it’s not sweetened with CORN SYRUP! Sure it’s a slight guilty pleasure but who says it’s bad for you in moderation? EXACTLY!

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TERIYAKI CHICKEN & SHRIMP
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Cut the chicken breast into one inch pieces and marinate them in a glass bowl, covered for at least an hour or two in the baking soda and two tablespoons of low sodium soy sauce.
  2. Coat a baking dish with cooking spray and layout the chicken evenly. Bake at 375 F degrees for about 20 minutes or until golden brown.
  3. In a small saucepan over low to medium heat combine the granulated sugar, brown sugar, soy sauce, vinegar, garlic, ginger, black pepper, cold water, and arrowroot powder. Let everything come to a light boil, stirring frequently and then lower the temperature to simmer until the teriyaki sauce thickens enough to coat a spoon.
  4. Drizzle the bottom of a saute pan with olive over medium-high heat and cook the bell pepper and onions until they're lightly caramelized. Then add the shrimp allowing a few minutes to cook them through.
  5. Turn the heat off, toss in the chicken with the shrimp and veggie mixture.
  6. Serve over rice. Drizzle the teriyaki sauce over the top.