Southwestern Grilled Shrimp Salad
Ingredients
- 1½ pounds peeled and deveined large raw shrimp
- 3½ Tbsp extra-virgin olive oil
- 2 tsp organic taco seasoning
- ¼ tsp kosher salt
- 6 cups chopped romaine lettuce
- 1 small jicama or Granny Smith apple, peeled and cut into matchsticks
- 1½ Tbsp lime juice
- 1 Tbsp honey
- ¼ cup crumbled cotija cheese, queso fresco, or feta cheese
- 2 tsp balsamic or red wine vinegar
Instructions
- Combine the shrimp, 1 Tbsp of the oil, the taco seasoning, and 1⁄8 tsp of the salt in a large bowl. Heat a grill or grill pan to medium-high and cook the shrimp for 2 to 3 minutes per side or until opaque throughout.
- Place the lettuce and apple in a large bowl. Whisk together the remaining 21⁄2 Tbsp oil, the lime juice, honey, vinegar, and remaining 1⁄8 tsp salt. Pour over the lettuce mixture and toss well to coat the greens.
- Divide the salad evenly among four plates, and top evenly with the shrimp. Sprinkle each salad with 1 Tbsp of the cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
324
|
324
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 37 | 37 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 493 | 493 |
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