We get it, you refuse to try kale. And if you have tried kale you can't stand it. You think it's too bitter, too crunchy, too intimidating...what if I told you I could completely change the way you look at kale? Real talk. This salad is amazing. The amazing dressing coats every kale leaf and stem with goodness and the shrimp adds flavor and texture and will keep you full. This Asian-inspired salad is definitely going to be one of my go-tos, because I keep most of the ingredients around and it only takes about 15 minutes of prep.
- 8-9 large shrimp (frozen is fine)
- 3 handfuls of chopped kale
- 3 tbsp. Chilli sauce
- 3 Key limes
- 1 tbsp garlic
- 2 tbsp honey (ginger honey works well if you can find it)
- 2 tbsp mirin (rice wine vinegar)
- 2 tbsp peanut oil
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- If you have frozen shrimp, go ahead and defrost it. Run it under cold water until the shrimp become soft.
- Marinate them! In a bowl, combine the juice of 3 key limes (or 1 regular-sized lime), a tablespoon of garlic, and 3 tablespoons of chilli sauce with the shrimp. Coat them well and set aside.
- In a small bowl, whisk together the honey, mirin, peanut oil, soy sauce, sesame oil, and sesame seeds. The dressing should be fairly syrupy and a dark brown. You can tweak the proportions of soy sauce or honey for saltier or sweeter dressing. Refrigerate if desired.
- Put the shrimp in a skillet or wok on medium heat. Let them cook until the liquid starts to bubble, but not stick. Flip them over and stir occasionally. Cook for no more than 8 minutes, you don't want them to be chewy.
- Immediately place the shrimp in the fridge so they can cool down.
- In a really big bowl, toss the kale with the dressing. Coat with coconut flakes or your favorite nuts if you have them for some texture.
- Place the shrimp on the salad and serve! Sweet, spicy, sesame-y and smooth.