1/2largered bell pepperseeded and cut into thin strips
1smallcucumberpeeled, seeded, and chopped
1/4cupchopped Thai basilor cilantro if you prefer
3tbspsalted roasted peanuts
Srirachaoptional, for garnish
Cook Shrimp: Spray a large skillet or indoor grill pan with cooking spray and heat over medium high heat. Season shrimp with chili powder and cook for 2-3 minutes per side until shrimp are pink and opaque. Take the shrimp off of the heat and place into a large mixing bowl to cool slightly while you prepare the dressing.
Prepare dressing: Start by microwaving the peanut butter in a small bowl for about 20 seconds. This is just to get the peanut butter to soften so it is easier to mix. Whisk in lime juice, apple cider vinegar, sesame oil, and ginger until smooth. Season with red pepper flakes, salt, and pepper to taste. Set aside while you prepare the salad.
Compose the salad: In the large mixing bowl with the shrimp, add green onion, coleslaw mix, bell pepper, cucumber, basil and peanuts. Toss together ingredients are distributed evenly throughout the salad.
Pour dressing over salad and toss together until everything is evenly coated.
Distribute onto 4 large dinner plates and garnish with extra basil or top with sriracha if desired.
This recipe is 4 servings. Serving size will vary depending on the size of the veggies and shrimp you use, but an approximate serving is about 2.5 cups of the mixed prepared salad.