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Make the low cal Thai peanut dressing by mixing the powdered peanut butter, zero cal sweetener, soy sauce, and rice vinegar until you get a thick consistency. Set aside.
Cook the shrimp on medium-high heat (6 out of 10) for 2-3 minutes per side.
In a large bowl, combine the romaine, red/purple cabbage, carrots, cucumber, red peppers, jalapenos, cilantro, green onion, minced garlic, and minced ginger.
Add the Thai peanut dressing and toss the salad.
Top the salad with the cooked shrimp and toss again to combine.