Okay, so let's start the week off right!
Like so many of the things we make, you can easily make changes here to suit your tastes. Switch up the protein if you prefer steak or chicken. Have some avocado and tortilla chips lying around? By all means, add them in.
Mexican Shrimp Salad
Serves: 1 Time: Less than 20 minutes Difficulty: Pretty darn hard to mess up
- 5 shrimp, peeled and de-veined
- 2 c. greens
- 5 cherry tomatoes, diced
- 1/8 small onion, diced
- 1/2 jalapeno, diced
- handful of cilantro, chopped
- 1 lime, juiced
- 1 T. agave nectar
- splash white wine vinegar
- 1 T. cumin
- 1 T. chili powder
- olive oil
Mix together the tomatoes, onion, jalapeno, and cilantro. Add half of the lime juice and season lightly with salt and pepper.
In a small bowl, whisk together the vinegar, agave, and other half of the lime juice. Slowly whisk in 1 T. of olive oil and season with salt and pepper.
Season the shrimp with the chili powder and cumin. Heat a pan and coat it with oil or non-stick cooking spray. Add the shrimp and cook for approximately two minutes on the first side and 1-2 minutes on the second. They should just start to curl and turn pink.
Plate the greens and drizzle with the vinaigrette. Add the tomato mixture (pico de gallo) in the center and arrange the shrimp around the salad.