Description
A refreshing salad with crunchy vegetables and succulent shrimp, perfect for a light meal.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups mixed greens
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the shrimp with lime juice, olive oil, garlic powder, salt, and pepper. Marinate for 15 minutes.
- While the shrimp is marinating, prepare the vegetables.
- After marinating, heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through.
- In a large serving bowl, combine mixed greens, cucumber, bell peppers, red onion, and cilantro.
- Add the cooked shrimp on top of the salad.
- Toss gently and serve immediately.
Notes
- For added crunch, you can include nuts or seeds.
- This salad can be served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg