Southwestern Shrimp Salad - cooking recipe
Ingredients
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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 mushroom, 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
Preparation
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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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