Go Back
+ servings
Make-ahead Low Carb Asian Peanut Shrimp Bowls

Make-ahead Low Carb Asian Peanut Shrimp Bowls

Print Pin
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4
Calories: 295kcal
Author: Organize Yourself Skinny


  • 1 lb medium shrimp shelled and cleaned
  • 1 tablespoon olive oil
  • 1 12-ounce package shredded rainbow salad
  • 1 8-ounce bag "steam in bag" edamame, cooked and drained
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 garlic clove grated
  • 1 teaspoon sesame oil
  • 3-4 tablespoons creamy peanut butter melted
  • 1/2 tablespoon of honey
  • 1-2 tablespoons of water
  • salt and pepper to taste
  • sprinkle of peanuts.


  • In a medium pan, heat the olive oil until hot. Cook the shrimp until they are pink and opaque. This takes about 5-6 minutes. Set the shrimp aside.
  • In a medium bowl add the rainbow salad and edamame.
  • In a small bowl or mason jar mix together the soy sauce, rice vinegar, garlic, sesame oil, peanut butter, and salt and pepper. Give the dressing a good shake or wisk.
  • Place the shrimp over the salad and pour the dressing over top. Mix all ingredients together and serve.


Sugar: 9
Make-ahead instructions
This recipe can be made up to 4 days ahead of time. You can also keep the dressing on the side and stir it into the salad when you're ready to eat.


Serving: 1g | Calories: 295kcal | Carbohydrates: 18g | Protein: 38g | Fat: 14g | Fiber: 5g