If you need a quick and easy light meal for summer, look no further! This Grilled Shrimp Salad recipe is simple, fast, and tastes amazing.
INGREDIENTS:
1 lb jumbo raw shrimp peeled and deveined
1 tablespoon taco seasoning
1 tablespoon olive oil
4 cups arugula or baby spinach
1 cup cherry tomatoes halved
1 mango cubed
1 avocado sliced or diced
Salad Dressing:
1 lime juiced
2 tablespoon olive oil
1 tablespoon honey
1 garlic clove minced
INSTRUCTIONS:
1.Place the shrimp in a mixing bowl together with the taco seasoning and oil. Stir well to evenly coat.
2.Preheat a large grill pan over medium heat. Grill the shrimp until nicely charred and opaque, around 1-2 minutes per side.
3.In a small jar, add all the dressing ingredients and shake to emulsify.
4.In a large salad bowl, add the arugula or spinach, tomatoes, mango, and avocado.
5.Top with the grilled shrimp and drizzle with the dressing.
6.Toss to combine and serve straight away!
Notes:
Season the shrimp with fajita, blackened, creole, or cajun seasoning if you don’t have taco seasoning on hand.
Like a little spice? Add 1/2 teaspoon of chili powder or cayenne powder to the seasoning.
Store any leftover grilled shrimp salad in the fridge for up to 3 days.
Do not reheat the shrimp. It’s best to eat any leftovers cold so the shrimp doesn’t become rubbery.
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