Southwestern Shrimp Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I made up this recipe one night, and really liked it so thought I would share. I made it for just myself so if you are making it for more than one person I would adjust the measurements. Speaking of the measurements, I apologize if they are off a bit. It's one of those things you have to adjust the amounts of ingredients to suit your individual taste. I just threw together without measuring anything, but the measurements I provided are my best guess for the best taste. Also, I believe this would be good as a coleslaw type dish if you just omit the baby romaine and spinach and add a little more dressing. Ingredients:
1/2 cup baby romaine lettuce |
1/2 cup fresh spinach |
1 cup red cabbage, shredded |
1 roma tomato, sliced |
1 -2 mushroom, sliced |
1/4 of a cucumber, sliced |
1/4 cup sliced black olives |
1/2 of an avocado, cut into thin slices |
10 -12 peeled shrimp, depending on size |
olive oil |
chili powder |
cayenne pepper |
taco seasoning |
lime juice |
garlic salt |
2 tablespoons light sour cream |
1 tablespoon light mayonnaise |
to taste taco seasoning |
chili powder |
cayenne pepper |
lime juice |
garlic powder, and or garlic salt |
Directions:
1. Prepare the salad, in any order you like.
2. Drizzle a frying pan with olive oil.
3. Cook the shrimp over medium heat, seasoning it with mostly taco seasoning, and a few dashes of Chili Powder and garlic salt. Allow the cook to shrimp evenly, periodically drizzling with lime juice, and a small dash of cayenne pepper. (That cayenne pepper can be powerful!).
4. While the shrimp are cooking, prepare the dressing. Whisk the sour cream, light mayo and taco seasoning in a small bowl. Sprinkle with the seasonings and lime juice to taste. If you prefer a creamier dressing, use less lime juice.
5. Top the previously prepared salad with the shrimp and then with your desired amount of dressing.
|
|