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Inspired by classic pad Thai flavors, this salad swaps out the noodles and loads up on crunchy veggies. Plump, juicy shrimp cook quickly, so dinner’s on the table in minutes.
Contains: crustacean shellfish, peanuts, fish.
What You Get
Peeled, deveined shrimp (see note below)
Pad Thai sauce
Crushed, roasted peanuts
What You'll Need
Salt and freshly ground pepper
Trim and core the cabbage, and slice about half of the head into thin strips (you should have about 6 cups; reserve the rest for another use). Slice the radishes and cucumber into thin rounds. Slice the bell pepper into thin strips. Pick the cilantro leaves and toss the stems.
Remove the shrimp from the packaging, pat dry with paper towels, and season with salt and pepper on both sides. In a frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the shrimp in a single layer, and sear until bright pink and tightly furled, 2 to 3 minutes per side. Transfer the shrimp to a plate.
In a large bowl, whisk together the pad Thai sauce, the juice of ½ lime, and 1 teaspoon sugar until combined. Add the sliced veggies and toss to combine.
Divide the salad between bowls and top with the seared shrimp. Scatter with the cilantro leaves, shower with the crushed peanuts, and serve. Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.