Mexican Shrimp Salad
Chili-spiced shrimp with black bean and corn salsa and sliced avocado, all served on a bed of greens that's been tossed in a cilantro lime dressing.
- 3/4 pound peeled and deveined shrimp
- 1 tablespoon + 1 teaspoon olive oil divided use
- 2 tablespoons lime juice divided use
- 1/2 teaspoon honey
- salt and pepper to taste
- 1 teaspoon chili powder
- 1/2 cup cooked black beans
- 1/2 cup corn kernels
- 1 cup diced tomato
- 1/3 cup chopped cilantro divided use
- 1/2 avocado thinly sliced
- 4 cups mixed greens
For the black bean salsa:
In a small bowl combine the black beans, corn, tomato, remaining cilantro and remaining tablespoon of lime juice. Season with salt and mix together.
Heat the remaining teaspoon of olive in a large pan over high heat. Sprinkle the shrimp with chili powder and salt and pepper to taste. Place the shrimp in the pan and cook for 2-3 minutes on each side or until shrimp are pink and opaque.
Calories: 447kcal | Carbohydrates: 32g | Protein: 42g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 428mg | Sodium: 1452mg | Potassium: 971mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1600IU | Vitamin C: 47.6mg | Calcium: 312mg | Iron: 6.9mg