Easy Recipesのインスタグラム(cookinwithmima) - 4月18日 11時14分

SHRIMP TACO SALAD .
Serves: 2
.
INGREDIENTS
1 tsp olive oil
½ lb large shrimp, peeled and deveined
½ tsp garlic powder
½ tsp chili powder
¼ tsp black pepper
.
DRESSING
¼ cup olive oil
1 Tbsp soy sauce
1 Tbsp agave
1 tsp lime juice
1 garlic clove, minced
¼ tsp black pepper
Pinch of red pepper flakes
.
SALAD
2 cups leafy romaine, chopped
½ cup black beans, drained
½ cup corn kernels, removed from cob
1 cup halved grape tomatoes
1 avocado, pitted, peeled and cubed
½ red onion, diced
Crumbled queso fresco
Blue corn tortilla chips
Lime wedges
Garnish: freshly chopped cilantro
.
METHOD
In a small bowl, whisk together all ingredients except for the olive oil for the dressing. Slowly drizzle in olive oil while whisking the mixture, until well-combined.
Set aside.
In a medium bowl, combine garlic powder, chili powder, and black pepper. Add shrimp and toss to combine.
In a medium skillet, heat 1 tsp olive oil over medium-high heat. Cook shrimp, approximately 1 to 2 minutes per side, until cooked through and pink. Remove from heat.
To assemble the salad, add lettuce, black beans, corn, and tomatoes to a large bowl.
Toss to combine. Divide salad between two bowls or plates evenly. Top each plate with half the shrimp, half the cubed avocado and drizzle over the dressing as desired.
Serve with blue corn tortillas and garnish with freshly chopped cilantro, queso fresco, and lime wedges.

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