By Maisie St.+James
Rinse the shrimp under cold water. Peel and de-vein if necessary. Pat dry with paper towels.
In a medium skillet over medium heat, add 1/2 tablespoon of olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side, until pink and opaque. Remove from heat and set aside.
In a small bowl, whisk together 1 tablespoon of lime juice, 1 tablespoon of chopped cilantro, 1/2 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to make the dressing. Adjust seasoning if necessary.
In a large salad bowl, add 2 cups of mixed greens and the sliced 1/2 avocado.
Add the cooked shrimp to the salad bowl.
Drizzle the lime-cilantro dressing over the salad and toss gently to combine everything well.
Serve immediately as a light lunch or appetizer.
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This Salad Seafood Gluten-Free Lunch recipe is ready in 20 minutes and features Shrimp, Mixed greens, Lime juice and other delicious ingredients. Contains 320 calories total.
Rinse the shrimp under cold water. Peel and de-vein if necessary. Pat dry with paper towels.
In a medium skillet over medium heat, add 1/2 tablespoon of olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side, until pink and opaque. Remove from heat and set aside.
In a small bowl, whisk together 1 tablespoon of lime juice, 1 tablespoon of chopped cilantro, 1/2 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to make the dressing. Adjust seasoning if necessary.
In a large salad bowl, add 2 cups of mixed greens and the sliced 1/2 avocado.
Add the cooked shrimp to the salad bowl.
Drizzle the lime-cilantro dressing over the salad and toss gently to combine everything well.
Serve immediately as a light lunch or appetizer.
Calories per Serving: 320
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