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  • Tahini Sriracha Dressing

Zoodle and Shrimp Salad with Tahini Sriracha

During weekends, I try to indulge on baking. On weekdays, however, I try to show a little more restraint. I’m trying to encourage my family to eat better by preparing healthier meals during the weekdays. I came up is this delightful Zoodle and Shrimp Salad with Tahini Sriracha Dressing. I used a portion of the dressing to marinate the shrimps – it was really amazing. I don’t have a grill so, this was cooked stove-top on a regular pan.

It’s been almost a month now since we’ve started, and I’ve tried to have more green, leafy vegetables and less of the simple carbs. Preparing healthier meals is definitely more challenging for Filipino dishes, which I’m more used to. The usual options for healthier meals can get boring really fast. Let’s face it, the very prospect of eating healthy invokes boring, but they don’t really have to be.

Here’s what I prepared for the salad: spiralized zucchini and carrots, added lettuce for more greens, cucumber for some crunch, sliced mangoes for sweetness, sprinkled toasted shredded coconut for texture, then added the tahini-sriracha dressing. I just topped it with the skewered shrimps, to give it a more fun, interesting way to present the meal. I get that not everyone would not have a spiralizer, you can julienne the zucchini and carrot as an alternative to that.

You can try the Tahini Sriracha dressing with just about any salad that you prefer, trade in your regular caesar salad dressing for this.

When you feel like trying this salad, the recipe is below. I’d like to hear from you, let me know how you like this dressing.

Zoodle Shrimp Salad with Tahini Sriracha Dressing

Zoodle and Shrimp Salad with Tahini Sriracha

Zoodle and Shrimp Salad with Tahini Sriracha

Ingredients

  • FOR THE DRESSING:
  • 1/3 cup tahini
  • 1/2 cup coconut milk
  • 1 tbsp lemon juice
  • 2 tsp honey
  • 1 - 2 tbsp sriracha, add a little at a time to make sure it's at your level of spice
  • a pinch of salt
  • a dash of pepper
  • FOR THE SHRIMPS:
  • 1 lb of shrimp, peeled an deveined
  • 1/3 cup tahini-sriracha dressing
  • Olive oil, for cooking
  • FOR THE SALAD:
  • 1 head romaine lettuce, chopped
  • 2 medium zucchini, spiralized / julienned (zoodles)
  • 1/2 carrot, spiralized / julienned
  • 1 - 2 ripe mangoes, sliced
  • 1 cucumber, sliced thinly - peeled or unpeeled
  • 1 tablespoon shredded coconut, toasted

Instructions

  1. Prepare the dressing: use a mason jar, combine everything, give it a good shake. Otherwise, use a bowl and whisk all the ingredients together. Set aside about 1/3 cup of the dressing.
  2. Prepare the shrimps: Put the shrimps on a skewer, about 3 per skewer, this is optional. Brush them with the dressing. If not using skewers, just put the shrimps in a bowl and marinate it with the dressing that was set aside. Let it sit for 10 minutes. Discard used marinade.
  3. Set pan/skillet over medium heat, add the olive oil. Place the shrimps, skewered or not in the skillet/pan. The shrimps are done cooking when they turn red/pink in colour.
  4. Prepare the salad: Place the lettuce, zoodles, carrots, cucumber and mangoes in a serving bowl. Add the dressing and give the salad toss for even coating. Sprinkle the shredded coconut.
https://thesweetedge.com/2016/06/08/tahini-sriracha-dressing/

2 Comments

  • comment-avatar
    Becca @ Fork in the Kitchen June 9, 2016 (1:31 pm)

    This sounds super tasty! I love the little bit of spice with the Sriracha! A great way to add more veggies to my weekly routine, too! 🙂

    • comment-avatar
      Elenore June 9, 2016 (1:38 pm)

      For sure! Truly is a burst of flavours and textures. Thanks for dropping by! 😀

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