Adobo Shrimp Salad
Total Time: 00h 50m
Hands-on Time: 00h 20m
Makes: 4 servings
There's something about succulent seasoned shrimp over a bed of crispy greens that screams summertime -- and this recipe is no exception. Chopped sweet pepper, tomato and avocado add substance and vegetal flavor to this salad while the shrimp gets a Southwestern kick from Frontier's Adobo Seasoning.
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Ingredients
- 1/2 pound thawed frozen shrimp, pre-cooked, peeled and de-veined
- 1 teaspoon Frontier Co-op® Adobo Seasoning
- 1/2 teaspoon Frontier Co-op® Paprika
- 1/4 teaspoon Frontier Co-op® Cayenne Chili Pepper Powder
- 1 teaspoon canola oil
- 1/3 cup lime juice
- 4 teaspoons olive oil
- 4 teaspoons apple cider vinegar
- 1 teaspoon Frontier Co-op® Cane Sugar
- 3 cups iceberg lettuce, cut into bite-sized pieces
- 2 cups spinach, stems removed and cut into bite-size pieces
- 1 diced avocado
- 1 chopped tomato
- 1/2 diced yellow bell pepper
Directions
- To prepare the shrimp: mix shrimp, 1 teaspoon Adobo Seasoning, paprika, cayenne and canola oil in a zipper storage bag. Shake to coat and place in refrigerator to marinate for 30 minutes.
- After 30 minutes, heat a skillet over medium high and add contents of zipper storage bag. Cook shrimp until warmed through, about 3 to 5 minutes.
- In a medium bowl, whisk together lime juice, olive oil, apple cider vinegar, ½ teaspoon Adobo Seasoning and cane sugar until sugar is dissolved and liquids are combined.
- To assemble salad, toss lettuce with spinach in a salad bowl. Top with avocado, tomato and yellow bell pepper. Evenly place shrimp on top of vegetables, and then drizzle entire salad with lime dressing.
