From my newsletter this past week!
Blackened Shrimp Salad with Avocado & Lemon Herb Vinaigrette
Ingredients:
• 2 tsp extra virgin olive oil
• 2 tsp lemon juice
• ½ tsp Dijon mustard
• ⅛ tsp salt
• ⅛ tsp ground black pepper
• ¼ tsp dried basil
• 1 lb. raw, medium-sized, peeled, deveined shrimp
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp dried oregano
• ¼ tsp dried thyme
• ⅛ tsp garlic powder
• ⅛ tsp cayenne pepper
• ⅛ tsp ground black pepper
• 3 cups chopped romaine lettuce
• ½ cup thinly sliced cucumber
• ½ cup halved cherry tomatoes
• 3 oz. cubed avocado
• 2 scallions, sliced thin
Directions:
1. For the vinaigrette, in a small bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, pepper and basil. Set aside until ready to use.
2. Heat a large nonstick skillet to high. In a medium bowl, toss the shrimp with the paprika through the black pepper. Add the shrimp to the heated skillet and cook for 1 to 2 minutes per each side, until bright pink and cooked through.
3. While the shrimp cooks, divide the lettuce, cucumber, tomatoes, avocado and scallions equally onto plates. Drizzle each salad with about 2 teaspoons of vinaigrette and top with evenly-divided cooked shrimp. Makes 4 servings
If you’re following the same health and nutrition program I coach, each serving is a complete lean and green with 1 leanest, 3 Green, 2 Healthy fat, 3 Condiment (per serving)
Per serving: 310 cal, 13g fat, 14g carbs, 34g protein
If you’re not but would like to learn more, let’s chat! https://form.jotform.com/223644431205144
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