DRESSING:
Combine peanut butter, coconut milk, coconut oil, lime juice, sesame oil, salt, pepper and honey in a food processor or blender. Blend/process until well mixed.
Add in siracha, (quantity to taste, I used 2 Tbsp because I like spicy).
If dressing is too thick, slowly stream in water as you blend/process.
Set aside.
SHRIMP:
Heat sauté/fry pan on medium heat. Add coconut oil.
When fully heated add garlic, ginger and jalapeño, sauté for 30 seconds to flavor the oil.
Add the shrimp, cook for about 3 minutes each side or until done, shrimp should be opaque.
Note* ginger mixture might stick to shrimp, this is perfectly fine.
Set aside.
SALAD:
Divide and arrange in two bowls all the vegetables.
Arrange shrimp on top.
Drizzle dressing over each salad.
Sprinkle with cilantro.
Sprinkle with dried coconut (optional)