Taste of Home
Shrimp Salad with Cilantro Dressing
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
Ingredients
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3 tablespoons olive oil
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2 tablespoons lime juice
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1 to 2 teaspoons dried cilantro flakes
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1 small garlic clove, minced
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3/4 teaspoon sugar
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1/4 teaspoon salt
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1/8 teaspoon pepper
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SALAD:
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1 teaspoon olive oil
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1/2 pound uncooked large shrimp, peeled and deveined
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1/4 teaspoon chili powder
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1/8 teaspoon salt
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1/8 teaspoon ground cumin
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1 small garlic clove, minced
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5 cups chopped hearts of romaine
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1 cup fresh or frozen corn, thawed
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1 cup frozen peas, thawed
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1/2 cup chopped sweet red pepper
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1 medium ripe avocado, peeled and thinly sliced
Directions
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1.
In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat.
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2.
In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.
Nutrition Facts
1 serving: 305 calories, 20g fat (3g saturated fat), 69mg cholesterol, 359mg sodium, 22g carbohydrate (6g sugars, 8g fiber), 15g protein.
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