Satay Shrimp and Udon Salad
To keep the peanut dressing low fat, I’ve used PB2 powder in this Satay Shrimp and Udon Salad. You get all the peanut butter flavor without all the fat.
So, S and I are eating a low fat diet. This means *gasp* no PEANUT BUTTER! Sacrilege I know. So, what is one to do when they can’t have PB and want some Satay Shrimp and Udon Salad with Peanut Sauce??
Now, this isn’t meant to be a product post. Honestly. But, if you haven’t heard of PB2 powder, ya should. THIS is how one who doesn’t want to use their fat for peanut butter in a delicious shrimp dish like this can have that sauce infamous with satay dishes. Yes, that peanutty deliciousness comes in a SUPER low fat powder form.
I’ve baked with it in these PB&J Macaron, but I haven’t used it for anything else, until now. I really wanted that peanut flavor that is so prevalent with satay. It mean, it’s the quintessential dipping sauce for almost every satay recipe I’ve ever seen. How could I NOT make that sauce into a dressing for this salad?
Talk about eating a rainbow!! Just look at all those colors, and potential flavor party in your mouth!! Who says you can’t eat healthy and still have delicious flavor? NOT ME! That’s for sure. The satay marinade for these shrimp is the perfect mix of herbs and spices. The noodles hold the dressing perfectly and have that yummy udon taste. Then there’s the veggies! All that crunchy goodness! YUM!
Why, yes, yes I DID garnish with some black sesame seeds! Thank you for noticing! We eat with our eyes first, so I’m really learning how to plate dinner more appealing than just slopping it on a plate. We deserve a little fine dining at home, don’t we? Don’t we??
It’s funny, S was helping me skewer the shrimp for broiling, and, well, part of the marinade is turmeric. Well, those of us that KNOW know that turmeric has a tendency to, um, dye skin and nails? The next day he commented about how his fingers were yellow and he had no idea with happened and why were they yellow? Turmeric, honey. It’s part of henna and what dyes skin after the henna paste is removed. Oh. *snort* I probably won’t get help next time.
I don’t mind when the food is as scrumptious as this salad is! So, grab a fork or some chopsticks and DIG IN!
Satay Shrimp and Udon Salad
To keep the peanut dressing low fat, I've used PB2 powder in this Satay Shrimp and Udon Salad. You get all the peanut butter flavor without all the fat.
Ingredients
- 1 pound shrimp
For the marinade:
- 1/4 cup coconut milk
- 1 tablespoon lime juice
- 4 cloves minced garlic
- 1 tablespoon minced jalapeno
- 1 tablespoon brown sugar
- 1 tablespoon turmeric
- 1 teaspoon coriander
For the dressing:
- 1/2 cup fat free chicken broth
- 3 tablespoons PB2 powder
- 1 tablespoon salt
- 1 tablespoons lime juice
- 1 tablespoon Splenda
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
For the salad:
- 8 ounces udon noodles, cooked
- 2 cups shredded red cabbage
- 2 cups thinly sliced cucumbers, seeded
- 1 cup shredded carrots
- 1 cup matchstick red bell pepper
- 2 tablespoons black sesame seeds
Instructions
- Instructions
- Place the shrimp in a zip top plastic bag.
- Place the next seven ingredients (coconut milk through coriander) in a small bowl and stir with a whisk. Pour into the plastic bag with shrimp and marinate 30 minutes to four hours. Remove and discard the marinade.
- Preheat broiler on high. Divide the shrimp evenly on 4 skewers and broil 2 to 3 minutes on each side or until the shrimp are opaque and cooked through.
- Combine the next eight ingredients in a small bowl with stir with a whisk until well combined. Set aside.
- Combine the next five ingredients (udon through red pepper) in a large mixing bowl. Divide evenly between 4 plates. Top with one skewer of shrimp and drizzle with dressing. Garnish with the sesame seeds.
PEP Counts – Yields 4 servings:
|
Milk
|
Veg
|
Fruit
|
Bread
|
Meat
|
Fat
|
|
0
|
2
|
0
|
3.5
|
4
|
1.25
|
