Ingredients:
Salad Ingredients:
- ½ pound raw shrimp, peeled and deveined
- 1 tablespoon vegetable oil or avocado oil
- ½ tablespoon Cajun seasoning
- 2 cups romaine lettuce, chopped
- 1 cup Roma tomatoes or cherry tomatoes, diced
- ⅓ cucumber, diced
- 1 avocado, diced
- ¼ red onion, finely diced
Lime Vinaigrette Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 ½ tablespoon lime juice
- ¼ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- Salt and pepper to taste
- Red chili flakes (optional), to taste
Step 1: Season the Shrimp
In a bowl, combine the shrimp, avocado oil, and Cajun seasoning. Toss until the shrimp is well coated.
Step 2: Prepare the Vinaigrette
In a small bowl, whisk together all the vinaigrette ingredients until well combined. Set aside.
Step 3: Cook the Shrimp
Preheat some avocado or vegetable oil in a pan over medium-high heat. Sear the shrimp for 3-4 minutes on each side or until fully cooked through. Adjust the heat as needed.
Step 4: Prepare the Vegetables
While the shrimp cooks, chop all vegetables and add them to a bowl. Pour the vinaigrette over the veggies and toss to combine.
Step 5: Assemble the Salad
Top the salad with the cooked shrimp and enjoy!
Notes:
- For an appetizer or side dish, you might omit the romaine lettuce, especially if serving as lettuce wraps.
- If serving as a main dish, I recommend pairing the salad with some bread or roasted sweet potatoes for a more filling meal.
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