Spicy Shrimp Super Salad

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This Spicy Shrimp Super Salad recipe evolved in my head slowly, over time. And once it came together I couldn’t wait to share it! It’s inspired by deconstructed shrimp tacos, as you’ll notice by the flavor profile and the slaw-like salad base. But as I researched different ingredients, I realized that I could pack quite a punch in the nutrition category while adding both flavor and texture and make this into a Super Salad!

The mircrogreens alone (which are young plants, harvested at 7-14 days) add a ton of vitamins and nutrients with just a little sprinkle.

This salad will taste great fresh, but it makes for a very nice meal prep, as well. The base of the salad is a little denser than your usual leafy greens, and they take well to soaking in the dressing. Instead of wilting, they’ll just take on more flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Dressing:

  • 1 clove garlic, minced
  • 1/2 jalapeno pepper, cored and deseeded, minced
  • 1/2 cup fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper


Salad:

  • 1/2 head Endive lettuce, chopped
  • 1/2 head purple cabbage, chopped
  • 3 cups massaged and shredded kale
  • 1/2 cup microgreens
  • 1/3 cup cilantro leaves, finely chopped
  • 1 lb. cleaned, uncooked large shrimp
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • salt and pepper
  • cooking fat/oil of choice (I used coconut oil)

Instructions

Combine all ingredients for dressing in a bowl, mix vigorously and set aside so that the flavors can meld together.

Chop up first 5 ingredients through cilantro and mix together in a large bowl.

Warm a large pan over medium-high heat. Prep shrimp by sprinkling chili powder, cumin, garlic powder, paprika, salt and pepper evenly over shrimp, covering both sides.

Add just enough of your cooking fat/oil to the warmed pan to coat it, then add the shrimp. You will likely have to do this in 2-3 batches, depending upon the size of your shrimp. Cook shrimp for 6-8 minutes, flipping occasionally. Properly cooked shrimp are just opaque and have just begun to curl in on themselves.

Roughly chop shrimp and add to the salad bowl. Drizzle dressing over to taste and toss salad to coat.

Inspired? Check out our round-up of delicious and healthy paleo salad recipes!

Spicy Shrimp Super Salad

Spicy Shrimp Super Salad

Ingredients

Dressing:

  • 1 clove garlic, minced
  • 1/2 jalapeno pepper, cored and deseeded, minced
  • 1/2 cup fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper

Salad:

  • 1/2 head Endive lettuce, chopped
  • 1/2 head purple cabbage, chopped
  • 3 cups massaged and shredded kale
  • 1/2 cup microgreens
  • 1/3 cup cilantro leaves, finely chopped
  • 1 lb. cleaned, uncooked large shrimp
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • salt and pepper
  • cooking fat/oil of choice (I used coconut oil)

Instructions

    1. Combine all ingredients for dressing in a bowl, mix vigorously and set aside so that the flavors can meld together.
    2. Chop up first 5 ingredients through cilantro and mix together in a large bowl.
    3. Warm a large pan over medium-high heat. Prep shrimp by sprinkling chili powder, cumin, garlic powder, paprika, salt and pepper evenly over shrimp, covering both sides.
    4. Add just enough of your cooking fat/oil to the warmed pan to coat it, then add the shrimp. You will likely have to do this in 2-3 batches, depending upon the size of your shrimp. Cook shrimp for 6-8 minutes, flipping occasionally. Properly cooked shrimp are just opaque and have just begun to curl in on themselves.
    5. Roughly chop shrimp and add to the salad bowl. Drizzle dressing over to taste and toss salad to coat.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 239mgSodium: 1281mgCarbohydrates: 21gFiber: 6gSugar: 7gProtein: 31g

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