18 Mexican Style Shrimp Salad Recipe Discover Culinary Perfection!

Published on: May 6, 2024

If you're looking for a refreshing and flavorful dish to add to your summer menu, look no further than our Mexican style shrimp salad recipe. This dish is bursting with bold and zesty flavors, making it the perfect option for a light and satisfying meal. Plus, it's easy to make and can be customized to your liking. Let's dive into the details of this delicious recipe.

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This Mexican-inspired beer can chicken recipe is a perfect combination of flavors. The chicken is marinated in a mixture of spices, lime juice, and beer before being grilled to perfection. Serve it over a bed of grilled corn, black beans, and avocado for a refreshing and satisfying meal.
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This beer can chicken recipe adds a spicy kick to your traditional salad. The chicken is coated in a mixture of blackening seasoning, beer, and lime juice before being grilled to perfection. Serve it over a bed of lettuce, tomatoes, and avocado for a flavorful and satisfying meal.

Ingredients:

  • Mexican style shrimp: 1 pound, peeled and deveined
  • Salad greens: 4 cups, chopped
  • Cherry tomatoes: 1 cup, halved
  • Avocado: 1 large, diced
  • Corn: 1 cup, canned or fresh
  • Black beans: 1 cup, canned and drained
  • Red onion: 1/4 cup, thinly sliced
  • Cilantro: 1/4 cup, chopped
  • Tortilla strips: 1/2 cup
  • Lime: 1, juiced
  • Olive oil: 1/4 cup
  • Garlic: 2 cloves, minced
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Salt: 1/2 teaspoon

Instructions:

  1. In a large bowl, mix together the shrimp, lime juice, olive oil, minced garlic, cumin, chili powder, and salt. Let the shrimp marinate for 10-15 minutes.
  2. In a separate bowl, combine the salad greens, cherry tomatoes, avocado, corn, black beans, red onion, and cilantro.
  3. Heat a skillet over medium-high heat and add the marinated shrimp. Cook for 2-3 minutes on each side until they are pink and cooked through.
  4. Remove the shrimp from the skillet and let them cool for a few minutes.
  5. In the same skillet, add the tortilla strips and cook until they are crispy, about 2-3 minutes.
  6. Add the cooked shrimp to the salad mixture and toss to combine.
  7. Drizzle the dressing over the salad and toss again.
  8. Serve the salad in bowls and top with the crispy tortilla strips.

Customizations:

This Mexican style shrimp salad recipe is versatile and can be customized to suit your taste preferences. Here are a few ideas for personalizing the dish:

  • For a spicier salad, add diced jalapenos or a sprinkle of cayenne pepper to the shrimp marinade.
  • For a heartier meal, add cooked quinoa or brown rice to the salad.
  • Swap out the black beans for pinto beans or kidney beans.
  • Add a dollop of sour cream or a sprinkle of Mexican cheese on top of the salad.

Health Benefits:

This Mexican style shrimp salad is not only delicious, but it's also packed with nutrients. Shrimp is a great source of protein and contains omega-3 fatty acids, which are important for heart health. The salad greens, cherry tomatoes, and avocado provide a variety of vitamins and minerals, while the black beans offer fiber and plant-based protein. Plus, the dressing is made with heart-healthy olive oil. It's a well-rounded and nutritious meal.

Now that you have the recipe, it's time to try it out for yourself. This Mexican style shrimp salad is perfect for a quick weeknight dinner or for entertaining guests on a warm summer day. Enjoy!

18 mexican style shrimp salad recipe Discover culinary perfection!

Mexican Shrimp Salad

yield: 3 total time: 15 minutes
4.3 Stars (27 reviews)
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Ingredients

  • 1 pound shrimp peeled and deveined
  • 2 tablespoons salted butter melted
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder EACH:, AND sugar
  • 1 tablespoon hot sauce Mexican, sriracha or Louisiana works too will work too but use less for less heat!
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons lemon juice EACH:, AND olive oil
  • 1/4 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • salt
  • pepper
  • 2 Hass avocados large, diced
  • 8 ounces cherry tomatoes cut in half
  • 1/2 red onion minced
  • 1/4 cup chopped cilantro
  • 1 jalapeño seeds and ribs removed and finely minced 

Nutrition

  • Calories : 480 calories
  • Carbohydrate : 23 grams
  • Cholesterol : 250 milligrams
  • Fat : 31 grams
  • Fiber : 12 grams
  • Protein : 35 grams
  • SaturatedFat : 8 grams
  • Sodium : 680 milligrams
  • Sugar : 5 grams
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