January’s Recipe: Avocado, Shrimp and Corn Salad with Cilantro-Lime Dressing
Image Source: https://www.safeway.com/meal-plans-recipes/shop/3055
6 servings - Cook and Prep Time 45 minutes
Ingredients
1 1/2 pint grape tomatoes
1 1/2 heads of romaine lettuce
1 1/2 small bunches of cilantro
3 avocados
3 limes
2 1/4 lbs raw peeled shrimp, fresh or frozen
6 garlic cloves
3 tsp chili powder
2 1/4 tsp salt
2 1/4 tsp black pepper
3 cups frozen corn
1 1/2 tbsp virgin coconut oil
6 tbsp extra virgin olive oil
Directions
1. Wash and dry produce.
2. If using frozen shrimp, place them in a colander and run under cold water to thaw the slightly and remove and ice crystals, then set the colander aside, allowing the shrimp to drain. (If using fresh shrimp, skip this step.
3. Trim off and discard the root end of the lettuce and remove any blemished leaves; quarter the lettuce lengthwise, the chop crosswise into 1-inch pieces. Transfer to a large bowl.
4. Halve the grape tomatoes lengthwise; transfer to a small bowl.
5. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and medium dice the avocado. Transfer to a medium bowl.
6. Place the shrimp on a clean towel or paper towels and pat dry, then transfer to a medium bowl.
7. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body. Discard the stems and finely chop the leaves. Add half of the cilantro to the shrimp and transfer the other half to a small bowl. The small bowl will be used to make the dressing.
8. Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add the garlic to the bowl with the shrimp.
9. Preheat a skillet over medium heat.
10. While the skillet heats up, juice the limes; add half of the lime juice to the bowl with the shrimp and the other half to the bowl with the cilantro.
11. Season the shrimp with chili powder, 3/4 tsp of salt, and 3/4 tsp black pepper.
12. Once the skillet is heated, coat the bottom of the pan with coconut oil.
13. Add the corn to the skillet and season with 3/4 tsp salt and 3/4 tsp black pepper. Cook, stirring occasionally, until the corn is lightly browned and tender. This should take two to four minutes. Once done, transfer to a small bowl.
14. For the Dressing: Add olive oil, 3/4 tsp salt, and 3/4 tsp pepper to the small bowl with the cilantro and lime juice. Whisk together and set aside.
15. Once the corn has been transferred, add more coconut oil to the skillet, followed by the shrimp. Cook until they are pink and opaque, 1 to 2 minutes per side. Once done, remove the skillet from the heat.
16. To serve, arrange a bed of the chopped romaine in your choice of dish, top with the tomatoes, avocado, corn, and shrimp, and drizzle with the dressing.
Eat and Enjoy!
Recipe Sourced from Meal Lime
