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Spicy Shrimp and Avocado Salad
A light and refreshing salad with sauteed jalapenos, lots of cilantro and creamy avocados.
red pepper flakes
shrimp, peeled and deveined
fresh chopped lettuce
avocado, peeled, pitted and sliced
halved cherry tomatoes
sliced red onion
Whisk together the garlic, cumin, chili flakes, salt and pepper, lime juice and olive oil. Stir in the shrimp and set aside for 30 minutes.
Arrange the lettuce avocado, tomato and red onion in a bowl. Top with a squeeze of fresh lime juice, a drizzle of olive oil and a sprinkle of salt and pepper.
Heat a large skillet over high heat and pour the shrimp and marinade into the skillet. Add in the sliced jalapeno and cook until the shrimp is pink and cooked through, 2-3 minutes.
Divide the salad onto 4 plates and top each with the shrimp and jalapenos and dress with the juices from the pan. Top with fresh queso fresco and serve.