Low Carb Curry Shrimp and Cashew Hot Salad
How to Make It
Step
Recipe Steps steps 3 1 h 25 min
Step 1
Peel and devein the shrimp, and add the shrimp to a mixing bowl. To the mixing bowl, add chopped cashews, olive oil, salt, white pepper, curry powder, turmeric, onion powder, and garlic powder. Toss the mixing bowl until the shrimp and cashews are coated in oil and spices. It’s recommended you marinate the shrimp for at least 1 hour in your refrigerator, but you may continue directly onto the next step if you’re short on time.
Step 2
When you’re ready to cook, heat the second amount of olive oil in a non-stick pan over medium-high heat. Once the oil is hot, place the marinated shrimp and cashews in the pan. Let the shrimp cook on one side until they’re just golden. Then, flip the shrimp over and continue cooking to the same doneness on the second side. Gently toss the pan to keep the cashews from burning.
Step 3
Reduce the stove heat to a medium. Slice the bok choy and combine it with the shredded lettuce in the pan over the shrimp. Add salt, pepper, sesame seeds, chopped green onion, and the final amount of olive oil on top of the greens. Place a lid over your pan and let the greens cook down in the heat. After a few minutes, toss all the pan ingredients together and continue cooking until the bok choy and cabbage are wilted, bright green, and lightly fried in the oil. Serve the salad hot.
Ingredients
- Raw Shrimp – 10 large
- Cashews, raw – 0.75 oz
- Olive Or Extra Virgin Olive Oil – 0.5 tsp
- Salt – 0.25 tsp
- White pepper, ground – 0.25 tsp
- Curry powder – 0.5 tsp
- Turmeric, ground – 0.25 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.25 tsp
- Olive Or Extra Virgin Olive Oil – 0.5 tsp
- Bok choy – 3.5 oz
- Shredded lettuce – 4 oz
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Sesame seeds – 1 tsp, whole pieces
- Scallions – 0.5 oz
- Olive Or Extra Virgin Olive Oil – 0.5 tsp