Keto Tea Leaf Salad with Shrimp

Ingredients

• 1/2 cup Lahpet (Fermented Tea Leaves)
• about 450 g Shrimp (peeled and deveined)
• 2 cups Shredded Cabbage
• 1 cup Cherry Tomatoes (halved)
• 1/4 cup Fried Garlic Chips
• 2 tablespoons Toasted Sesame Seeds
• 1/4 cup Peanut-free Crispy Chickpeas
• 3 tablespoons Lime Juice
• 1 tablespoon Fish Sauce
• 2 tablespoons Olive Oil
• 1/4 teaspoon Chili Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g shrimp with 1 tablespoon of olive oil. Let the shrimp marinate for 10 minutes.
2. 2Heat a grill or a 30.48 cm skillet over medium-high heat to 204.4°C (200°C). Add the marinated about 450 g shrimp in a single layer. Cook for 3-4 minutes per side, until the shrimp are pink and opaque and reach an internal temperature of 63°C. Remove the shrimp from the heat and set aside.
3. 3In a large bowl, add the 1/2 cup Lahpet (Fermented Tea Leaves), 2 cups Shredded Cabbage, 1 cup Cherry Tomatoes (halved), 1/4 cup Fried Garlic Chips, 2 tablespoons Toasted Sesame Seeds, and 1/4 cup Peanut-free Crispy Chickpeas.
4. 4In a small bowl, whisk together the 3 tablespoons Lime Juice, 1 tablespoon Fish Sauce, the remaining 2 tablespoons Olive Oil, and 1/4 teaspoon Chili Flakes until well combined.
5. 5Pour the dressing over the ingredients in the large bowl. Toss everything gently to coat evenly.
6. 6Arrange the dressed salad on serving plates. Top the salad with the cooked about 450 g shrimp and serve immediately.

Substitutions

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