Southwestern Shrimp Salad Bowl


1 lb Louisiana Shrimp, peeled and deveined
¼ c fresh lime juice
2 Tbsp olive oil
1 tsp ground cumin
1 Tbsp minced garlic
2 tsp cane syrup
2 tsp chipotle hot sauce
2 ears corn, cooked and kernels removed
4 c romaine lettuce, chopped
½ c chopped green onions
¼ c chopped fresh cilantro
1 cup cherry tomatoes, quarted
1 avocado, diced
Lime wedges (optional)
Fresh herb sprigs, for garnish

Bring saute pan to medium-high heat and coat with cooking spray.
Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside.
Saute shrimp for 5 minutes, stirring often until opaque. Remove from heat; cool slightly.
Transfer shrimp to a large bowl. Add corn, green onions, cilantro, and cherry tomatoes, and avocado to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
Divide lettuce evenly into 4 shallow bowls; top each serving with 1 cup shrimp mixture. Garnish with fresh lime wedge or fresh herb sprigs and serve.

277 calories. 13g fat (2g saturated fat, 145mg cholesterol.) 786mg sodium. 25g carbohydrates (7g fiber, 7g sugar.) 19g protein.

Lower fat: Recipe is lower in fat as is, and contains 8g of heart-healthy monounsaturated fats.
Lower carbohydrate: Substitute 2 cups of diced cucumber for corn, and use zero calorie sweetener for cane syrup. 226 calories. 12g fat (2g saturated fat, 145mg cholesterol.) 655mg sodium. 13g carbohydrates (6g fiber, 3g sugar.) 18g protein.
Lower sodium: Substituting crawfish reduces sodium to 300mg.
Dairy-free: Recipe is considered dairy-free as is.
Gluten-free: Recipe is considered gluten-free as is.

May 26, 2022

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