November 21st, 2024
Recipes
Lime Crema Shrimp Salad
Valentina P
- Difficulty
•
- Time 20"
A crisp, refreshing salad topped with warm seasoned shrimp and a creamy-tangy Lime Crema sauce. Made with romaine, avocado, cucumber, and optional feta.
How To MakeDiet Type: Classic
Shopping List
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For the Shrimp
- 8 ounces tail-off shrimp, cleaned and deveined
- 1 tablespoon olive oil
- paprika, to taste
- cilantro, to taste For the Salad
- 1 small romaine heart, chopped
- 1/2 large avocado, sliced
- 1 cup cucumber, sliced
- 33333333/100000000 cup feta cheese, crumbled (optional)
- 2 radishes, thinly sliced For the Lime Crema
- 4 ounces sour cream (dairy or non-dairy)
- 1/4 cup cilantro, chopped (leaves only)
- 2 tablespoons grapeseed or avocado oil
- 1/2 lime, juiced
- 1 garlic clove, minced
- 1/8 teaspoon salt
Instructions
- Step 1: Stir together all of the Lime Crema ingredients in a small bowl until smooth. Refrigerate until ready to use.
- Step 2: Chop the romaine into bite-sized pieces and toss with a little splash of olive oil. Top with the sliced cucumber, radishes, avocado, and optional feta.
- Step 3: Stir together the shrimp, olive oil, and paprika. Season with salt, pepper, and a little cilantro. Stir everything together until the shrimp is well coated.
- Step 4: Heat a lightly oiled skillet over medium-high heat. Add the shrimp to the hot pan. Cook for 2 minutes on one side, then flip and cook for another 1 to 2 minutes. The shrimp will be ready when it is opaque. Transfer the warm shrimp to the salad.
- Serve: Dollop the Lime Crema over the salad, to taste. Enjoy. Any additional Lime Crema can be refrigerated 4 to 5 days.
Recipe Notes
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What you should eat next
Lime Crema Shrimp Salad
PT20M 8 ounces tail-off shrimp, cleaned and deveined 1 tablespoon olive oil paprika, to taste cilantro, to taste 1 small romaine heart, chopped 1/2 large avocado, sliced 1 cup cucumber, sliced 33333333/100000000 cup feta cheese, crumbled (optional) 2 radishes, thinly sliced 4 ounces sour cream (dairy or non-dairy) 1/4 cup cilantro, chopped (leaves only) 2 tablespoons grapeseed or avocado oil 1/2 lime, juiced 1 garlic clove, minced 1/8 teaspoon salt Gluten Free Paleo Low-Carb 2 Servings
Ingredients:
