Shrimp Chili Lime Taco Salad
Ingredients
The shrimp and marinade
-
1
pound
large shrimp, peeled and deveined
-
2
tablespoons
lime juice, divided
-
2
tablespoons
extra-virgin olive oil
-
2
teaspoons
garlic powder
-
2
teaspoons
chili powder
-
½
teaspoon
salt, divided
The salad
-
4
cups
shredded purple cabbage
-
8
cups
mixed greens
-
1
medium
ripe avocado, peeled, pitted, and mashed
Instructions
- Combine shrimp, 1 tablespoon lime juice, olive oil, garlic powder, chili powder, and ½ teaspoon salt in a large bowl and marinate for 15 minutes.
- In another bowl, mix cabbage with the remaining lime juice and salt, then toss to coat and set aside.
- Heat a large nonstick skillet over medium-high heat and cook the shrimp until they turn pink, about 2-3 minutes, flipping once.
- Divide the mixed greens among four plates and top with avocado, cabbage mixture, and shrimp. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
298
Total fat
15g
Total carbohydrates
12g
Total protein
28g
Sodium
1015mg
Cholesterol
mg
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