Description
A refreshing and nutritious salad combining succulent shrimp, vibrant vegetables, and zesty dressing, perfect for warm days or lighter meals.
Ingredients
- 20-25 raw shrimp, washed and dried with tails removed
- 1 tbsp cilantro, finely chopped
- 3 garlic cloves, minced
- 2 limes (for juice)
- 1 bunch asparagus, about 1 pound
- 1 corn on the cob or 1/2 cup canned corn
- 1 avocado
- 5 oz mixed greens
- 8 oz sugar snap peas
- 1 endive (optional)
- 3 tbsp olive oil, divided
- Old Bay seasoning (to taste)
- Chili pepper (to taste)
- Salt & pepper (to taste)
Instructions
- Combine 1 1/2 tbsp of olive oil with the shrimp and sprinkle with Old Bay seasoning and chili pepper. Sauté over medium-high heat for about 3 minutes.
- Add minced garlic, flip the shrimp, and sauté for an additional 2-3 minutes.
- Turn off the heat and mix in cilantro and lime juice; cool before refrigerating for 1-2 hours.
- Slice off the woody ends of the asparagus. Heat the remaining 1 1/2 tbsp of olive oil in a pan and sauté asparagus for about 4-5 minutes. Refrigerate for 1-2 hours after cooking.
- Microwave corn on the cob with the husk for 4 minutes; cool for 1-2 hours before slicing kernels off. If using canned corn, drain and set aside.
- Slice the avocado and arrange the ingredients on a serving platter, starting with mixed greens, followed by snap peas and asparagus.
- Fan out avocado slices and place the chilled shrimp in the center of the platter. Add corn around the shrimp.
- Whisk lime juice, honey, olive oil, Dijon mustard, and soy sauce in a small container and drizzle over the salad before serving.
Notes
For best results, refrigerate shrimp and asparagus to meld flavors. Feel free to customize seasoning and toppings based on preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican