Cilantro Lime Shrimp Salad
It’s summer and it’s hot! And when it is hot the last thing you want to do is cook in the oven. This recipe is easy to make and won’t turn your entire house into a hot box. You can also take advantage of the fresh, local veggies available to make the salad portion of this recipe.
I only used the veggies I had in the house for this salad, however feel free to add whatever other items you like in your salad to this dish (peppers, carrots, etc). The main reason why I decided to make this was because my cilantro in my garden needed to be picked and used. Make sure to use fresh cilantro with this recipe, dried cilantro will not provide the same taste.
Total prep and cooking time: approximately 30 minutes
1 lb of shrimp, peeled and deveined
1/8 C + 2 tbsp extra-virgin olive oil
2 tbsp. lime juice
1 tsp ground cumin
1 bulb of garlic, minced
Salt and Pepper to taste
1/8 c freshly chopped cilantro
1 bag of salad mix
3-4 cut tomatoes
1-2 mini cucumbers sliced
In medium-sized bowl, whisk together 1/8 C of olive oil, lime juice and cumin. Add shrimp and toss to combine. Cover and refrigerate for a minimum of 15 minutes, however you can let it marinate for up to 4 hours.
In a large skillet over a medium heat, throw in 2 tbsp of olive oil and garlic. Let garlic turn lightly brown only takes about 1 minute. Then add the shrimp and mix from the refrigerator. Add salt, pepper and half of the cilantro to the skillet. Cook shrimp until it is pink and opaque (2-3 minutes per side).
In a large bowl, mix together bag of salad mix, tomatoes, cucumbers and rest of fresh cilantro.
Place desired amount of salad mix on plate and add shrimp (include the oil mixture from the skillet, this is your dressing) onto your plate.