Southwestern Shrimp Salad Recipe #376816
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.
by WBChica
15 min | 10 min prep
SERVES 1 , 1 Salad
For the Salad
- 1/2 cup baby romaine lettuce
- 1/2 cup fresh spinach
- 1 cup red cabbage, shredded
- 1 roma tomato, sliced
- 1-2 mushrooms, sliced
- 1/4 of a cucumber, sliced
- 1/4 cup sliced black olives
- 1/2 of an avocado, cut into thin slices
For the Shrimp
- 10-12 peeled shrimp, depending on size
- olive oil
- chili powder
- cayenne pepper
- taco seasoning
- lime juice
- garlic salt
For the Dressing
- 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
- Prepare the salad, in any order you like.
- Drizzle a frying pan with olive oil.
- 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!).
- 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.
- Top the previously prepared salad with the shrimp and then with your desired amount of dressing.
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5 stars