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Thursday, April 23, 2020

Southwest Shrimp Salad with Maxi Ranch

Hey there! Today I wanted to share with you a recipe I threw together quickly this week for lunch. Now, this was not a "side item" but a "main dish", but you could easily make this a side salad by not adding protein to it. This would make for a great side salad if you were having Taco Night and didn't want too many tacos. 😀



Here's What You'll Need:
1 large handful of spring mix
1/4 cup black beans
1/4 cup corn (I cut corn off the cob because we had it, but you could easily heat up frozen)
1/4 cup chopped cherry tomatoes
1/4 cup shredded Mexi cheese
6-7 shrimp
1 tbsp olive oil
Ranch Dressing (amount varies depending on preference)

Seasoning Mix:
1 tbsp chili powder
2 tsp cumin
1 tsp coriander
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp smoked paprika
1 tsp salt

1. Combine all seasonings in a small Tupperware with a lid. Put lid on, and give a good shake to mix. 

2. Prepare salad by putting spring mix on plate and then layering the next ingredients on top.

3. In a small skillet, heat olive oil over medium high heat. Add shrimp to a small bowl and add desired amount of seasoning mix (the seasoning mix is HOT, so be careful not to add too much!). Stir shrimp to coat with seasoning mix. Once olive oil has heated up in pan, add shrimp and cook until they have turned pink on one side, then flip. Set aside to cool.

4. Pour desired amount of Ranch dressing into a ramekin. Stir seasoning mix in a little bit at a time until you reach desired spiciness. 

5. Add shrimp to top of salad and top with dressing. Enjoy!! I left the rest of my seasoning mix in the Tupperware and put it back in my spice cabinet for the next time I make a recipe that needs a little kick.


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