Go Back
+ servings
Print Recipe
5 from 4 votes

Shrimp Stir-Fry Salad

This shrimp stir-fry salad is a quick and easy weeknight meal that's perfect for transitioning salad from summer to the fall and winter months.
Prep Time10 minutes
Cook Time10 minutes
Servings: 2


  • 2 Tablespoons olive or avocado oil divided
  • 1/3 cup red onion chopped
  • 3 cups broccoli slaw a mix of broccoli, cabbage and carrots
  • 3 cups broccoli florets bite-size
  • 1/2 teaspoon sea salt
  • 2 cloves garlic minced
  • 1/2 pound raw shrimp peeled and deveined
  • 1 teaspoon lime juice
  • green onions chopped, for garnish
  • cilantro chopped, for garnish
  • sriracha and/or red pepper flakes for garnish
  • Sesame Almond Dressing:2 Tablespoons almond butter
  • 2 Tablespoons water
  • 1 Tablespoon sesame oil
  • 1 Tablespoon tamari
  • 1 Tablespoon maple syrup or honey
  • 1 teaspoon lime juice
  • 1 teaspoon ginger minced
  • 1 clove minced garlic
  • 1 teaspoon sriracha or hot chili sauce
  • 1/4 teaspoon pepper


  • Make sesame almond dressing by adding all dressing ingredients into a mason jar. Place the lid on top and shake well to combine. Alternatively, you can add all the dressing ingredients into a bowl and whisk everything together. Set dressing aside at room temperature.
  • Heat 1 Tablespoon oil in a large skillet over medium-high heat. Sauté onion for 4-5 minutes or until soft and fragrant.
  • Add broccoli slaw and broccoli florets to the skillet and sauté for 5-7 minutes more, or until broccoli is bright green and tender, but not mushy. Season with sea salt and pepper while cooking.
  • Remove veggies from the skillet and set aside.
  • Lower heat on stove to medium and using the same skillet, add another tablespoon oil and minced garlic. Cook for 1 minute and then add shrimp and lime juice to the skillet. Cook, stirring for about 4-5 minutes or until pink and no longer translucent.
  • Grab two plates and add half the salad veggies to each. Top with a portion of the shrimp, using a slotted spoon/spatula so that the juice is left behind. Drizzle a healthy portion of the sesame dressing over each salad. Garnish with green onions and cilantro and serve the dish with red pepper flakes or sriracha if you want a little more spice.


 You may end up with a little leftover dressing. Just save it for another salad! 


Serving: 1salad with a portion of dressing | Calories: 402kcal | Carbohydrates: 22g | Protein: 23g | Fat: 22g | Fiber: 4g | Sugar: 12g