Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy frozen raw shrimp already peeled if you'd like.

Set prepped shrimp in the fridge, covered while you make your salad.

Chop/shred your romaine and cabbage. Thin small pieces are best here since we're going for that chopped salad vibe! Grab your matchstick carrots and give them a rough chop as well. Trim the edges then slice radish into matchsticks and chop your cucumber in to bite-sized pieces. Slice sweet mini peppers, discarding the stem. Combine all your veggies in a large bowl and set aside.

Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Season with turmeric and sea salt. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. Add garlic towards the end and cook until fragrant. Lastly, add ginger and lemongrass and stir to coat/season the shrimp. Once it's all hot and ready, remove from heat.

Place your shrimp on a clean cutting board and chop into smaller pieces, much like you were coarsely chopping an onion. This is optional but will give you a little shrimpy goodness in every bite!

For the dressing, whisk together Sambal Oelek chili paste with oil, vinegar,and a pinch of salt, to taste. You can also add fresh squeezed lime juice to the dressing if you have any handy - delish!

Pour half the dressing over your salad and toss/stir until evenly distributed. Drizzle on extra as desired.

Add your shrimp and garnish with fresh chopped herbs of your choice, cashews , and shredded coconut.