½ cup PB2 + ⅓ cup water (or ¼ cup + 1 tbs regular peanut butter)
2 tbs soy sauce
2 tsp agave or honey
Juice of 1 lime
dash of pepper
Salad Fixings
1 head of napa cabbage, finely chopped
1 red bell pepper, chopped
2 medium carrots, sliced into matchsticks
3 green onion, finely chopped
¼ cup chopped fresh cilantro
Instructions
Preheat oven to 400 degrees.
Place shrimp on a plate lined with paper towel. Pat the shrimp dry with another paper towel. Sprinkle salt and pepper on shrimp and add them to a large bowl. Add in the chili garlic sauce and olive oil. Toss to evenly coat.
Spread the shrimp out on a large lined baking sheet. Bake in the oven for about 5 minutes until the shrimp are pink and cooked through. Set shrimp aside.
Combine all peanut sauce ingredients in a small dish. Using a fork, quickly stir until the mixture is creamy. Set aside.
Place equal amounts of cabbage, bell pepper, carrots, and green onion into 4 bowls. Top each bowl with 7-8 shrimp and 2 tbs of peanut sauce. Top each bowl with a sprinkle of fresh cilantro.
Notes
Serving size: 1 bowl Nutrition Information (per serving) from Caloriecount.about.com Calories: 263 Fat: 5.2g Carb: 23.5g Fiber: 6.9g Protein: 32.6g Sugar 12g Sodium: 1515mg Weight Watchers Points (calculated on member website) WW: 6 Points Plus
Recipe by Destination Delish at https://www.destinationdelish.com/asian-shrimp-and-rainbow-slaw-bowls/