Thai Shrimp Salad

Name: Thai Shrimp Salad
Prep time: 20 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Made with 1 pound of fresh shrimp placed in a wok sprayed with avocado oil. Then add 1/8 cup of organic gluten-free Coco amino’s soy sauce, 1 tablespoon of organic garlic powder, half a teaspoon of organic curry powder, half a teaspoon of black pepper & mix in with the shrimp. Cook the shrimp for about four minutes on medium high heat. Then add 1 organic diced red pepper, handful of fresh cilantro, 1 1/2 cups of organic shredded cabbage, 1 cup of organic, shredded purple cabbage, & a half a cup of sliced organic scallions. Mix all ingredients & evenly coat with sauce at bottom of wok. Cover & continue to cook for another 4-5 minutes on medium heat, stirring often. Once shrimp are cooked thoroughly remove & garnish with dried parsley, organic slivered, almonds, & I also used fresh red & green hot peppers from my garden. Enjoy💛