Shrimp Salad with Cilantro-Lime Vinaigrette

Shrimp Salad with Cilantro-Lime Vinaigrette

Photo by M. R.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    tablespoons extra-virgin olive oil

  • 1

    pound medium shrimp, peeled and deveined

  • Coarse salt and ground pepper

  • ½

    small white onion, diced small

  • 2

    garlic cloves, minced

  • ½

    teaspoon ground cumin

  • ¼

    teaspoon cayenne pepper

  • ¼

    cup fresh lime juice (from 2 limes)

  • ¼

    cup packed fresh cilantro leaves, chopped, plus leaves for serving

  • 1

    head Bibb or Boston lettuce, leaves separated

  • 2

    medium carrots, peeled and shredded

Directions

In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate. To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine. In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among four plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.


Nutrition

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