Roasted Shrimp Thai Kale Salad
This Roasted Shrimp Thai Kale salad is light and refreshing, yet filling and big enough to serve a crowd. Lots of crunch and color and tossed with a homemade sesame dressing and topped with chili roasted shrimp. Recipe at KathleensCravings.com #thaisalad #kalesalad #shrimpsalad #saladdressingrecipe
Servings Prep Time
6-8servings 20minutes
Cook Time Passive Time
5minutes 0minutes
Servings Prep Time
6-8servings 20minutes
Cook Time Passive Time
5minutes 0minutes
Ingredients
Salad Ingredients
Sesame Dressing
Roasted Chili Shrimp
Instructions
Roasted Chili Shrimp
  1. Preheat the oven to 400° F.
  2. Pat dry the thawed shrimp. In a medium bowl toss the shrimp with the spices. Use as little or as much black pepper as you’d like. I do a few good cranks. On a sheet pan, drizzle the olive oil then add the shrimp in an even layer. Roast in the preheated oven for 5 to 6 minutes until the shrimp are cooked. They will be opaque.
Sesame Dressing
  1. In a food processor or blender (or you can whisk it together or shake it up in a mason jar), blend all dressing ingredients until smooth.
Assemble the salad
  1. In a VERY large bowl, toss together the salad ingredients with the dressing. Then either toss in the shrimp or serve on the side. Enjoy!
Recipe Notes

This salad is best served and eaten immediately.

Once dressed, the ingredients start to lose their crunch. If making ahead or for meal prep, hold off on tossing with the dressing until just before serving.