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!
Spicy Thai Shrimp Salad
Container equivalents: 1 RED 1-1/2 GREEN 1/2 YELLOW 1 ORANGE 2 TEASPOONS
Tip! When I make this, I always just bake up an entire bag of frozen, thawed shrimp. That way, I can divide them into the portions I need and either put them in the freezer or in the fridge if I’m going to be using them over the next couple of days.