Monday, August 5, 2013

Simple & Delicious: Shrimp Taco Salad

Shrimp + Lime + Cilantro = Summer Love

not awful for a phone pic, right? :/

Adapted from this recipe.

Salad:
1/2 head green cabbage, shredded
carrot, shredded, optional, for color
fresh cilantro, chopped
12 oz. pre-cooked shrimp, peeled, deveined, and tails removed
chili powder
cumin
salt & pepper
lime juice
avocado, optional

Dressing:
1/2 cup paleo mayonnaise or sour cream (primal option) I like it either way.
2 Tablespoons lime juice
1/2 Tablespoon chili powder

1/2 Tablespoon cumin
1 teaspoon sweetener, optional (honey, maple syrup, etc.)
1/2 teaspoon sea salt
1 Tablespoon apple cider vinegar


Directions:
Place cold shrimp in a bowl.
Season lightly with chili powder, cumin, salt & pepper, fresh cilantro, and lime juice to taste.
Stir to coat and let sit, chilled, while you prepare the rest.
Finely slice or shred the cabbage and carrot and place in a large bowl.
Or use bagged cole slaw.
Mix the dressing ingredients.
Pour over the cabbage mixture and stir to coat.
Add seasoned shrimp.
Add chopped avocado and additional cilantro if desired. (Yes, please.)

Serve and enjoy!

I happen to think some fresh chopped peach would taste delicious on top.

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