Baja Shrimp Salad

Servings: 4
Calories: 404.4kcal/1692.0kJ (per serving)
Fat: 28.3g (per serving)
Carbs: 12.0g (per serving)
Protein: 29.5g (per serving)

About

This Baja shrimp salad is bright and citrusy! The crunchy and crisp romaine lettuce is delicious with the Old Bay seasoned shrimp, creamy avocado, cool cucumber and spicy jalapeños! The salad is tied together with a cilantro-lime dressing

Ingredients

14 ounce romaine lettuce
2 regular – approx 2" long jalapeno peppers, raw
8 ounce cucumber
6 ounce avocado
14 ounce shrimp
1 tablespoon avocado oil
1 ¼ teaspoon seasoning by old bay
2 tablespoon cilantro
¼ cup extra virgin olive oil
¼ cup lime juice, fresh
1 teaspoon coarse kosher salt by morton
1 teaspoon apple cider vinegar
1 clove garlic
2 ounce queso chihuahua (chihuahua cheese)

Instructions

Cut and wash romaine lettuce. Remove the membranes and seeds of the jalapeno and dice. Dice the cucumber and avocado. Set in the fridge until ready to use.
Heat a large nonstick saute pan over medium-high heat. Add in 1 tablespoon of avocado oil. Once the pan is very hot, add in half of the shrimp and half of the Old Bay seasoning.
Cook until the shrimp are no longer pink. Repeat with the other half of the shrimp. Add more oil if necessary.
Combine the rest of the ingredients to make the dressing and whisk well together.
To assemble the salad, divide the lettuce onto the plates.
Add the cucumbers, avocados and jalapeños in rows.
Top with shrimp and cheese. Drizzle dressing over the top. Serve immediately!