Taco-Spiced Shrimp Salad
with Lush Avocado Dressing
Cooking time
10 minutes
Servings
2/4
Calories
400 /serving
Taco-Spiced Shrimp Salad
with Lush Avocado Dressing
Think fast! In 10 minutes, this shrimp salad is ready to share a Mexican moment at your table. There’s a subtle smokiness to the spicing, playing off the natural sweetness of pink pan-cooked shrimp. They’re floating gracefully above a salad of curly leaf lettuce, bright cherry tomatoes and shredded cabbage, softened with a quick sprinkle of vinegar. Our avocado purée lends its lushness to the dressing for full-bodied paleo pleasure.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 150g Shredded cabbage
- 280g Cherry tomatoes
- 1 Head of curly leaf lettuce
- 15ml Apple cider vinegar
- 57g Avocado purée
- 9g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Shrimp, Sulphites
You will need:
Salt & pepper (S&P)
Oil
Large pan (non-stick if possible)
Total Fat
24 g
Saturated Fat
3 g
Sodium
1140 mg
Total Carb
21 g
Sugars
8 g
Protein
28 g
Fibre
8 g
Preparation
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the dressing
Meanwhile, in a large bowl, combine the avocado purée, vinegar, 1 tbsp water (double for 4 portions) and S&P.
Make the salad
Roughly chop the lettuce. Halve the tomatoes (if desired). To the bowl of dressing, add the cabbage and a pinch of salt; toss well. Add the lettuce and tomatoes; toss well.
Plate your dish
Divide the salad between your plates. Top with the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
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