A refreshing salad for the hot summer days! This is spicy Mexican shrimp salad loaded with minced onions, herby cilantro, ripe tomatoes, and of course, a deliciously seasoned shrimp!
INGREDIENTS:
Shrimp:
1 pound shrimp, peeled and deveined
2 tablespoons salted butter, melted
1 teaspoon lemon zest
½ teaspoon garlic powder
1 tablespoon Mexican hot sauce (sriracha or Louisiana works too will work too but use less for less heat!)
⅛ – ¼ teaspoon red pepper flakes
dressing + salad:
3 tablespoons Each: lemon juice and olive oil
¼ teaspoon ground cumin + pinch of cayenne pepper (⅛ – ¼ deepening on what you can handle)
salt and pepper
2 large Hass avocados, diced
1 (8-ounce) container cherry or grape tomatoes, cut in half
1/2 red onion, minced
¼ cup chopped cilantro
1 jalapeño, seeds and ribs removed and finely minced
INSTRUCTIONS:
Shrimp: Add the lemon zest, garlic powder, sugar, hot sauce, and red pepper flakes to a medium bowl and stir to combine. Add the shrimp and stir so that they are evenly coated in the marinade. Allow the shrimp to marinate at room temperature for 5-10 minutes or if you have time, cover and refrigerate for 3-4 hours. If you are going for the 10-minute option, you could chop the veggies while the shrimp marinates.
Saute: When ready to cook, heat the butter in a large skillet over medium-high heat. When the butter is melted, add the shrimp and allow them to cook for roughly 1 minute, flipping it halfway through until they form into a ‘c’ shape. Remove from heat and set aside.
Dressing: Add the lemon juice, olive oil, ground cumin, and a ⅛ teaspoon of cayenne with a big pinch of salt and pepper to a mason jar. Screw on the cap and give it a few good shakes until the dressing combines. Taste and adjust with additional salt, pepper, cayenne or cumin as desired.
Salad: Add the avocados, tomatoes, red onions, cilantro, and jalapeños to a large bowl, along with the cooked shrimp. Drizzle the dressing over the top and toss to combine. Taste and adjust with additional seasonings as desired… Enjoy!