Ingredients
1 lb raw shrimp (peeled, deveined)
1 ripe avocado
4 cups chopped romaine lettuce
1 cup corn kernels (fresh or frozen)
1/2 cup black beans (rinsed)
1/4 cup red onion (finely chopped)
1/4 cup cilantro (chopped)
1 tbsp lime juice
1 tsp ground cumin
1/2 tsp chili powder
1 tbsp olive oil (or avocado oil)
1/4 tsp salt
1/4 tsp black pepper
1/4 cup pepitas (toasted)
1 tomato (diced)
1 lime (for serving)
Instructions
Marinate shrimp: Combine shrimp with lime juice, cumin, chili powder, salt, and pepper. Let sit 5 minutes.
Cook shrimp: Heat oil in skillet over medium-high. Sauté shrimp 3-4 minutes per side until pink. Set aside.
Toast pepitas: In same skillet, toast pepitas 2-3 minutes until fragrant.
Assemble: In a large bowl, combine romaine, corn, black beans, avocado, red onion, tomato, and cilantro. Top with cooked shrimp and pepitas.
Serving: Serve with additional lime wedge for squeezing.
Notes
Store leftovers in airtight containers for up to 2 days. For extra crunch, add croutons or tortilla strips. Substitute avocado oil if avoiding olive oil.
Can substitute halal-friendly chili-lime seasoning.
- Prep Time: 15
- Cook Time: 8
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: Mexican-inspired
- Diet: Seafood
Nutrition
- Serving Size: 1 salad (1 serving)
- Calories: 380
- Sugar: 3g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 210mg