CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
Skip to content

Select The Person

1

2 people

20
2
2 People

INGREDIENTS

    Salad Ingredients

  • 0.5 head of Bibb lettuce, washed and dried
  • 0.5 carrot
  • 0.5 zucchini
  • 0.5 cup frozen edamame
  • 0.25 avocado thinly sliced
  • 0.13 cup cilantro
  • 0.13 cup roasted unsalted pistachios
  • 0.25 lime

    • Shrimp Ingredients

  • 0.5 pound of jumbo shrimp
  • 0.5 teaspoon freshly grated ginger
  • 0.5 grated or minced garlic clove
  • 0.5 teaspoon honey
  • 0.13 cup coconut aminos
  • 1 tablespoons rice wine vinegar
  • 1 tablespoons toasted sesame oil

INSTRUCTIONS

  • Clean and devein your shrimp and pat dry
  • In a mixing bowl, whisk together ginger, garlic, honey, coconut aminos, rice wine vinegar, and toasted sesame oil
  • Toss the shrimp in the marinade and set aside
  • Boil or steam frozen edamame for 3-5 minutes and set aside
  • Using a vegetable peeler, peel your carrot and zucchini into ribbons and set aside
  • In a cast iron skillet over medium-high heat, cook shrimp for 3-4 minutes per side
  • Remove from pan and set aside
  • Arrange your salad, beginning with Bibb lettuce, placing shrimp last
  • Garnish with cilantro, pistachios and squeezed lime juice
  • Drizzle with Green Goddess Dressing
Previous article Chopped Garlicky Kale Salad
Next article Poke Bowl

Leave a comment

Comments must be approved before appearing

* Required fields

{ } { }