Ingredients for Chili Garlic Shrimp Salad
- 2 tbsp chili garlic sauce
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pound large raw shrimp, peeled and deveined
- 4 tbsp olive oil
- 1 1/2 cups frozen corn, thawed
- 2 regular tomatoes, chopped
- 1 cup cucumber, diced
- 1 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 large avocado, diced
- 5 ounces mixed salad greens
- 1/4 cup fresh mint leaves, chopped
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How to Make Chili Garlic Shrimp Salad
- In a large bowl, whisk together the chili-garlic sauce, cumin, salt, and black pepper.
- Add the shrimp to the bowl and toss to coat evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add half of the shrimp to the skillet and cook for 4-5 minutes per side, or until pink and cooked through.
- Transfer the cooked shrimp to a plate.
- Add the remaining 2 tablespoons of olive oil to the skillet.
- Add the remaining shrimp and cook for 4-5 minutes per side, or until pink and cooked through.
- Transfer the cooked shrimp to the plate with the first batch.
- In a large bowl, combine the cooked corn, tomatoes, and cucumber.
- In a medium bowl, whisk together the remaining 2 tablespoons of olive oil, 1/8 teaspoon of black pepper, sesame oil, soy sauce, and lime juice.
- Add the mixed greens, mint, and avocado to the large bowl with the corn, tomatoes, and cucumber.
- Add the cooked shrimp to the large bowl.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
11g
Fat
18g
Carbs
6g
