Chili Shrimp & Kale Salad with Tahini Dressing

This salad dish is so quick to put together, you can have a weeks worth of healthy lunches prepped in 10 minutes. Shrimp is one of our favorite lean proteins as it cooks in a matter of minutes. To make meal prep easier, we bought kale salad and broccoli slaw ready-to-serve. Having lunch prepped for the week will save you time, money and calories all week long.


Chili Shrimp & Kale Salad with Tahini Dressing

Servings: 4

Total time: 10 minutes



  • 1 head kale, washed and chopped

  • 4 cups veggie slaw (we used Mann’s pre-packaged broccoli slaw)

  • 20 medium sized shrimp, cleaned & peeled

  • 1 tbsp sesame oil

  • 2 tsp chili powder

  • 6 tbsp whole tahini + 6 tbsp water

  • Juice from 1 lemon

  • Salt & pepper to taste

  • 4 small 4” wheat pitas



  1. For the shrimp: Add shrimp to large saute with sesame oil and cook over medium heat for 2 minutes on each side. Add in chili powder and mix shrimp. Remove from pan and set shrimp aside in bowl to cool.

  2. For the dressing: Mix tahini, water, lemon juice and a pinch of salt & pepper together in a small bowl. Stir until fully incorporated

  3. In a salad bowl, combine 1 cup of chopped kale and 1 cup of vegetable slaw. Top with cooled shrimp and drizzle tahini dressing on top.

  4. Serve salad with wheat pita.


Nutritional Information (per serving):

358 calories, 26g protein, 28g carb, 13g fat


Recipe Creator: NYNG nutritionist Stefanie Mendez

Nick VanMeter