Shrimp Pad Thai Salad

Low Sodium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Gluten-Free Asian Seafood Dinner Salad

Shrimp Pad Thai Salad

Low Sodium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Gluten-Free Asian Seafood Dinner Salad
4 servings
Prep time: 40 minutes
Total time: 40 minutes

Description

Transform pad thai into a lower-carb, creative salad by swapping sliced cabbage “noodles” for the rice noodles. Look for convenient cooked and peeled shrimp to make this dish even simpler.

Directions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add eggs and cook, lifting the edges as they set to let uncooked egg run underneath. Flip and continue cooking until set, about 3 minutes. Transfer to a cutting board to cool.
  2. Combine lime juice, fish sauce, ketchup, brown sugar and crushed red pepper (if using) in a small bowl. Whisk in the remaining 2 tablespoons oil. Place cabbage in a large bowl and toss with half the dressing.
  3. Divide the cabbage among 4 plates. Slice the egg and arrange on top of the cabbage along with shrimp, carrot, mint and/or basil, peanuts and scallions. Drizzle with the remaining dressing.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories406 cal
  • Total Fat24.5 g
  • Saturated Fat4.8 g
  • Cholesterol0 mg
  • Sodium536 mg
  • Carbohydrate Total16.3 g
  • Protein34 g
  • Phosphorus428 mg
  • Potassium830 mg
  • Fiber5 g
  • Calcium171 mg

Ingredients

  • 3 tablespoons unrefined or roasted peanut oil, divided
  • 4 large eggs, lightly beaten
  • ¼ cup lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon ketchup
  • 2 teaspoons brown sugar
  • ¼ teaspoon crushed red pepper (optional)
  • 8 cups thinly sliced napa cabbage (from 1 head)
  • 16 peeled cooked shrimp (21-25 count), tails left on if desired
  • 1 cup grated carrot
  • ½ cup thinly sliced fresh mint and/or basil
  • ½ cup roasted peanuts, coarsely chopped
  • 2 scallions, sliced

Ingredients

  • 3 tablespoons unrefined or roasted peanut oil, divided
  • 4 large eggs, lightly beaten
  • ¼ cup lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon ketchup
  • 2 teaspoons brown sugar
  • ¼ teaspoon crushed red pepper (optional)
  • 8 cups thinly sliced napa cabbage (from 1 head)
  • 16 peeled cooked shrimp (21-25 count), tails left on if desired
  • 1 cup grated carrot
  • ½ cup thinly sliced fresh mint and/or basil
  • ½ cup roasted peanuts, coarsely chopped
  • 2 scallions, sliced
  • 3 tablespoons unrefined or roasted peanut oil, divided
  • 4 large eggs, lightly beaten
  • ¼ cup lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon ketchup
  • 2 teaspoons brown sugar
  • ¼ teaspoon crushed red pepper (optional)
  • 8 cups thinly sliced napa cabbage (from 1 head)
  • 16 peeled cooked shrimp (21-25 count), tails left on if desired
  • 1 cup grated carrot
  • ½ cup thinly sliced fresh mint and/or basil
  • ½ cup roasted peanuts, coarsely chopped
  • 2 scallions, sliced

Description

Transform pad thai into a lower-carb, creative salad by swapping sliced cabbage “noodles” for the rice noodles. Look for convenient cooked and peeled shrimp to make this dish even simpler.

Directions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add eggs and cook, lifting the edges as they set to let uncooked egg run underneath. Flip and continue cooking until set, about 3 minutes. Transfer to a cutting board to cool.
  2. Combine lime juice, fish sauce, ketchup, brown sugar and crushed red pepper (if using) in a small bowl. Whisk in the remaining 2 tablespoons oil. Place cabbage in a large bowl and toss with half the dressing.
  3. Divide the cabbage among 4 plates. Slice the egg and arrange on top of the cabbage along with shrimp, carrot, mint and/or basil, peanuts and scallions. Drizzle with the remaining dressing.
© Meredith Operations Corporation. All rights reserved. Used with permission.