First, make sure to take shells off of shrimp and devein them. (If needed.)
Slice cucumber, carrot, red pepper and red cabbage thin and add it all to a large mixing bowl. Add baby kale and peanuts as well.
In a small cup, combine all ingredients for the dressing and whisk until smooth.
Add dressing to the bowl with vegetables and mix well.
Divide salad among two plates.
In a small bowl, mix shrimp with honey, grated garlic, grated ginger, peanut oil, lemon juice and salt. Mix until shrimp are well coated. Let them marinade while you are pre-heating the skillet.
Pre-heat the skillet on medium-high until it is well heated through. Lower heat to medium.
Add shrimp and sear just until they turn pink, flip and sear until they turn pink on the other side. (It will take 3-5 minutes, depending on size of shrimp.) Be careful not to overcook them.
Top salads off with shrimp.
Serve right away.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you!