Spicy Shrimp Rainbow Salad
Fresh shrimp tossed in spicy bang bang sauce and served over arugula along with avocados, slivered almonds, grape tomatoes, and red onions. This dish is perfect year round and is Keto, Whole30, Paleo and Dairy Free.
Servings Prep Time
4-6servings 10minutes
Cook Time Passive Time
15minutes 25minutes
Servings Prep Time
4-6servings 10minutes
Cook Time Passive Time
15minutes 25minutes
Ingredients
Shrimp Salad
Homemade Sriracha Sauce (Makes 1 cup)
Bang Bang Sauce
Instructions
Spicy Shrimp Salad
  1. Clean the lettuce, clean and cut the grape tomatoes in half, slice the red onions, remove the pit in the avocado and slice.
  2. Add 1/2 cup of mayo to small bowl along with the sriracha sauce, coconut aminos, and garlic powder.
  3. Mix together with a spoon until combined.
  4. Heat a skillet over medium/high heat. Add in 1 tbsp of olive oil and the shrimp (The shrimp should sizzle when added to the pan). Cook 4 to 5 minutes or until pink or opaque . Toss the shrimp with the Bang Bang Sauce
  5. Add 6-8 cups of arugula and spinach mix in a serving dish. Assemble the salad by starting at the top with the grape tomatoes followed by red onions, spicy shrimp, sliced avocado, and slivered almonds. Sprinkle the shrimp with a little red pepper flakes.
Sriracha Sauce
  1. Add all of the ingredients to a blender or food processor. Blend together and once smooth add to a small saucepan. Heat over low medium heat for 4 minutes to allow the flavors to come together. Do not bring to a bowl, just warm. Add to a mason jar. Will stay good up to 4 weeks in the fridge.
Recipe Notes

I love making extra Bang Bang Sauce for additional dressing.

Click here for my 60 second Mayo recipe