The trick is to always keep a well-stocked pantry, freezer and fridge- I like to always keep a big bag of frozen salad shrimp (already cooked and ready to go) for those nights when a quick meal is needed. These defrost quickly under cold running water, or you can defrost in the refrigerator overnight. Among the canned items I keep, I usually have those yummy little canned mandarin oranges- perfect for fruit salads, eating as a snack, or topping an Asian style salad. Lastly, you KNOW this girl always has an assortment of fresh veggies on hand :) I am always ready for quick salad nights!
You can check out my recipe, but feel free to sub in whatever veggies you like or have available. Basically, this salad is providing you with tons of filling fiber from the fruit and veggies, lean protein from the shrimp, and healthy, mono-unsaturated fat from the peanuts and peanut butter- lot's of good stuff in very little time! This recipe makes 2 large salads.
Super Simple Shrimp Salad
1 head romaine lettuce, chopped
2 cups baby spinach
1/2 cup baby carrots, cut into strips
1/3 yellow pepper, thinly sliced
1 can mandarin oranges, drained
1/8 red onion, thinly sliced
2 Tb peanuts, chopped
1.5 cups frozen salad shrimp, thawed
Peanut ginger dressing (recipe below)
Assemble your salads by layering ingredients between two plates. Top with desired salad dressing.
1 Tb creamy peanut butter
1 tsp sesame, peanut or olive oil
3 Tb orange juice (or can use water)
2 Tb rice vinegar (or use white wine vinegar)
1/2 tsp dried ginger (or 2 tsp fresh, finely grated)
1 tsp low-sodium soy sauce
1/2 tsp sriracha sauce (optional)
Whisk ingredients together and pour over salad. Enjoy!