Gluten Free gluten-free dinner gluten-free seafood High Protein Paleo Shrimp shrimp veggie bowl sizzlefish sizzlefish shrimp sizzlefish wild gulf shrimp veggie bowl veggies wild caught wild-caught shrimp

Rainbow Veggie Shrimp Bowl with Almond Butter Dressing

Rainbow Veggie Shrimp Bowl with Almond Butter Dressing

Sarah @ Ingredients Of A Fit Chick

Servings

2

Prep Time

15 minutes

Cook Time

6 minutes

Calories

550

Cuisine

American

Category

Entree

 

Let's add color to your dish tonight! Get all your vegetables in, giving it a bright, nice array of nutrition and flavor. Finish it with Sizzlefish protein-packed wild-caught gulf shrimp! This plate has all the texture, all the flavors, and all the nutrition you need. Drizzle the gluten-free almond butter dressing over top or leave it on the side to dip into.

Ingredients

    Salad

    • 2 - 4oz packages shrimp, thawed
    • 1 tbs ghee (or oil of choice)
    • 2 cups chopped purple cabbage
    • 2 cups chopped green cabbage
    • 1 cup chopped snow peas
    • 2 large carrots, grated

    Dressing

    • ⅓ cup almond butter
    • ⅓ cup water
    • 1.5 tbs coconut aminos
    • 1 tsp minced garlic
    • 1 tsp minced fresh ginger
    • Black sesame seeds + lime wedges, optional

    Directions

    1. Remove your shrimp from the package and pat them dry

    2. Heat ghee in a skillet over medium heat

    3. Add shrimp to the pan and cook for about 3-4 minutes or until pink

    4. Flip shrimp and cook for an additional 2 minutes or until fully cooked through

    5. Evenly divide chopped veggies between 2 dishes

    6. Place all dressing ingredients into a blender and mix until combined

    7. Place half of the shrimp on each plate

    8. Serve with almond butter dressing on top or the side
    More from: Gluten Free gluten-free dinner gluten-free seafood High Protein Paleo Shrimp shrimp veggie bowl sizzlefish sizzlefish shrimp sizzlefish wild gulf shrimp veggie bowl veggies wild caught wild-caught shrimp
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