This Applebees copycat has juicy, warm shrimp, a spicy, chili-lime vinaigrette and a rich peanut sauce over crisp romaine and veggies. A great change-up from your regular lunch salad and 21 Day Fix approved!
Ahh, salad. It’s the word that potential “dieters” dread most, isn’t it? The word that is used to talk oneself out of eating well, as in “I REALLY need to lose a few pounds, but I just can’t take eating salad every day!” Of course this is said with the puckered face of the truly disgusted and/or truly terrified. I get it. Now it’s time to get over it.
As many fixers (myself included) find it simplest when planning out their day to have a salad for lunch, it can be all too easy to get stuck in a rut. Such was the position I found myself in when I decided to “fixify” one of my favorite restaurant meals, the Applebee’s Thai Shrimp Salad.
OMG, do I love this dish. Now here is a salad that will make you smile when you say the word salad. Between the ginger-y shrimp (in my version anyway,) the sweet and spicy vinaigrette, crunchy veggies and the peanut sauce, it’s kind of ridiculous.
I also want to mention that I did change up a few things from the Applebee’s version to make this more fix-friendly. Bye bye unnecessary fried wonton strips! See ya later you blue container-stealing sliced almonds! Though obviously, if you have some blue to use and want to add them, go for it! I swapped frozen, thawed tiny lima beans (and yes they’re actually called that on the package) for the edamame here because my local grocery store only ever has them still in their annoying little shells and frankly, I’m not shelling edamame. I’m just not, and you can’t make me. Plus, the lima beans are cheaper and I’m definitely into that.
This salad is easily prepped ahead and I highly recommend it 🙂 I hope you guys like this one as much as I do!
Chile-Lime Vinaigrette (makes multiple servings)
- 3 Tbs lime juice
- 1 Tbs low-sodium soy sauce
- 2 1/2 Tbs olive oil
- 1 Tbs raw sugar (honey would work great, too!)
- 3/4 tsp chile-garlic paste or Sambal Oelek chile paste (both widely available, found in the Asian section of your grocery store)
- 2 tsp creamy peanut butter
- 2 tsp water
- 1 tsp soy sauce
- 3/4 cup raw, peeled and deveined medium shrimp (measure after cooking for proper portion)
- olive oil cooking spray
- salt, pepper, ground ginger and ground garlic, to taste
- 1/4 cup frozen tiny lima beans or edamame
- 1 cup of your greens of choice (I used romaine because it's what I had on hand)
- 1/4 cup thinly sliced sweet bell pepper
- 1/4 cup shredded carrots - about 1 medium
- 2 tbs chile-lime vinaigrette
- entire recipe of the peanut sauce
- 1/4 cup cilantro (unless you're a hater, then just leave it out or sub some fresh basil for it, YUM!)
- Preheat your oven to 400 degrees. Spray a baking sheet with cooking spray.
- Stir together the peanut sauce ingredients in a small bowl until smooth. Do the same with the vinaigrette ingredients, using a whisk until the dressing has fully emulsified. Taste the vinaigrette. Not spicy enough for ya? Add more chile-garlic paste until it's where you want it.
- Season your shrimp on both sides with salt, pepper, ginger and garlic and place on your prepared baking sheet. Bake approximately 4 minutes, until pink and firm. Do not overbake! Nobody, but nobody likes overcooked shrimp!
- Assemble your salad by mixing together the greens, sweet bell peppers, shredded carrots and lima beans or edamame. Toss with 2 tablespoons of the chile-lime vinaigrette. Top with the warm shrimp, drizzle with the peanut sauce, garnish with cilantro and try not to eat too fast, it's terrible for the digestion!
21 Day Fix Container equivalents: 1 Red, 1 1/2 Green, 1/2 Yellow, 1 Orange, 2 teaspoons
Weight Watchers Freestyle Points: 5
Nutrition Information:Yield: 1 Serving Size: entire recipe
Amount Per Serving: Calories: 291Total Fat: 15g