It’s 2017 and we all have made the notorious “eat healthier” resolution. We are sitting at our desks eating small ice burg lettuce salads with low fat vinaigrettes. Then by that 3 o’clock hour, we have starved our bodies so much that we get home and go right for the queso and all the chips we can find. Then we get up the next day, pack our lettuce salad and repeat the vicious cycle. This grilled shrimp salad is the perfect recipe for the healthy eater who still wants to feel like they are eating something satisfying. I recommend making a large batch of this grilled shrimp salad so you can grab it throughout the week when you need a quick, healthy meal. You can eat it on its own, or put it on top of healthy greens of your choice. You won’t be disappointed.
You will need:
15-20 peeled and deveined shrimp (I thawed frozen shrimp)
1/2 jalapeño (customize to your desired heat level)
1/4 cup cilantro
1/4 cup red onion
1/2 cup cherry tomatoes
2 stalks of corn
1 tbsp oil
1 tsp garlic powder
First, oil and season your corn stalks. Place them in a hot pan on high heat. Cook the corn until it starts to brown, then cut the kernels from the stalk. Now, chop the onions, jalapeño, cilantro, tomatoes and avocado. Set aside a tablespoon of cilantro and jalapeño for later. Now mix together your chopped ingredients with the grilled corn kernels. Shrimp time! Grab the peeled and deveined shrimp and put them in a bowl with a tablespoon of oil, half a lime’s worth of juice, and the cilantro and jalapeño that you set aside earlier. Mix these ingredients together and cook your shrimp hot skillet. Cook for about three minutes on each side or until the shrimp is pink all the way through will slight golden brown. Mix together the shrimp with the rest of your ingredients and you have a delicious salad! Enjoy!