This shrimp salad is the perfect meal to start off 2021. Just because it's "healthy" doesn't mean it needs to lack flavor. First, the shrimp is marinated in a delicious cilantro lime dressing and then cooked up and tossed with the best Tex-Mex flavors.
I know for a fact that my love of "lunch" is an unpopular opinion. People go absolutely bonkers for breakfast, even going as far as having breakfast for dinner. For me, I love a good lunch. I'm not very hungry in the morning, which probably contributes to me being famished come noon. It's hard to dislike any food when you are ravenous. Not only do I love an afternoon meal but I love lunch food. Sign me up any day for a tuna sandwich on rye. I'm quickly realizing that I have the eating style of an elderly grandma given that I just love a good soup, salad, and sandwich combo.
Let's be honest here, you can eat this meal for lunch or dinner but it makes for the best mid day meal. I'm obsessed with all the flavors in this salad. You have a great crunch from the corn and celery, combined with creaminess from avocado and black beans. Not to mention, the shrimp is marinated in the delicious mixture of cilantro and lime. Do you know why this makes for the perfect lunch? Sure it's great to top on a salad or even scoop up with some tortilla chips, but the reason I love this meal so much is because it's even better the next day. Meal prep is obviously a hot trend but my favorite kind of meal prepping is making meals that get better each day. The flavors need time to meld and mix and together. My mouth is watering just thinking about this meal!
Ingredients:
1 pound raw shrimp, peeled and deveined
1/2 cup + 2 tbsps extra virgin olive oil
1/4 cup + 2 tbsp diced cilantro
2 limes juiced
1/2 tsp kosher salt
dash of hot sauce (optional)
2 cups corn
2 stalks celery diced
1 cup cherry tomatoes, sliced in half
1 medium cucumber diced
1/2 cup finely diced red onion
1 14 oz can black beans (rinsed)
1 avocado diced
In a food processor or blender combine 1/2 cup olive oil, 1/4 cup cilantro, lime juice, salt and hot sauce if using. Blend together and toss shrimp with half of the dressing mixture. Place the remaining dressing aside and let shrimp marinate for 30 minutes. Heat 2 tbsp olive oil in a non stick skillet and cook shrimp until they are evenly cooked through and fully pink on all sides. About 5 - 7 minutes. In a large bowl combine shrimp with corn, celery, onion, tomatoes, cucumber, black beans, and avocado. Toss with additional salad dressing and serve with extra cilantro. Store in the fridge until ready to eat.
*note if you are eating the next day and want to keep the avocado vibrant and green, add to the salad when you are ready to serve.
1 pound raw shrimp, peeled and deveined
1/2 cup + 2 tbsps extra virgin olive oil
1/4 cup + 2 tbsp diced cilantro
2 limes juiced
1/2 tsp kosher salt
dash of hot sauce (optional)
2 cups corn
2 stalks celery diced
1 cup cherry tomatoes, sliced in half
1 medium cucumber diced
1/2 cup finely diced red onion
1 14 oz can black beans (rinsed)
1 avocado diced
In a food processor or blender combine 1/2 cup olive oil, 1/4 cup cilantro, lime juice, salt and hot sauce if using. Blend together and toss shrimp with half of the dressing mixture. Place the remaining dressing aside and let shrimp marinate for 30 minutes. Heat 2 tbsp olive oil in a non stick skillet and cook shrimp until they are evenly cooked through and fully pink on all sides. About 5 - 7 minutes. In a large bowl combine shrimp with corn, celery, onion, tomatoes, cucumber, black beans, and avocado. Toss with additional salad dressing and serve with extra cilantro. Store in the fridge until ready to eat.
*note if you are eating the next day and want to keep the avocado vibrant and green, add to the salad when you are ready to serve.
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