Kids in the Sink

Cilantro Lime Shrimp Salad

on February 1, 2012

Sometimes, when it’s the end of the pay period, you are left with a random assortment of ingredients in your kitchen. Sometimes, on first glance, they don’t seem to go together and you wonder what you will eat for dinner. And sometimes, you decide to get all Chopped (great show!) and create something wonderful out of nothing.

That is what we did with this salad. It should really maybe be called Day-Before-Payday-Salad. That didn’t really sound like a name that would draw you in, so we went with Cilantro Lime Shrimp Salad. This salad has a sort of dressing with a mayonnaise base. Don’t let that scare you. Ranch has a mayonnaise base too, and it’s creamy and smooth.

Now since this was totally thrown together last minutes, we didn’t expect it to be quite so tasty. But we were pleasantly surprised because it was super delicious! These items were staples in Melissa’s kitchen but feel free to add or subtract whatever you have on hand in your kitchen and adjust to your own tastes. It can be prepared in such a short time too, which makes it great for a last minute dinner idea on a busy night. Get inspired by this recipe and let us know how it goes!

-Heather and Melissa

Cilantro Lime Shrimp Salad

Ingredients:

½ lb. shrimp
¼ tsp garlic powder
½ tsp Old Bay seasoning
1 tbsp olive oil
⅓ head green cabbage, large veins removed and torn into small “cups”
½ avocado, cubed
1 cup corn
1 cup black beans, drained

Mayonnaise:
1 clove garlic, minced
¼ cup mayo
½ tbsp dried cilantro
Dash of cayenne pepper
Juice of 2 limes

Directions:

  1. Heat oil in skillet over medium heat.
  2. Toss shrimp in garlic powder and Old Bay seasoning and add to pan. Saute until cooked through and set aside to cool.
  3. In a small bowl, combine the garlic, mayo, dried cilantro, cayenne, and lime juice. Whisk until smooth and set aside.
  4. When shrimp is cooled to room temperature, toss in the cilantro lime mayo until coated.
  5. Top cabbage leaves with shrimp, corn, black beans, and avocado. Enjoy!

*If you are like us, sometimes you need some direction as to how to go about eating certain dishes. Sometimes, things don’t really scream hands only! Or use utensils! Sometimes, things are ambiguous. We used a fork to scoop up the shrimp mixture onto small cabbage leaves and then ate each one taco/wrap style with our hands. It was only slightly messy and all the way good.

Source: Kids in the Sink original, with inspiration for the mayo by Annie’s Eats

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