Southwest Shrimp Salad – CE
Flour tortillas
  • Clean Eating
  • no cook, one pan, salad, seafood, skinny
Southwest Shrimp Salad – CE
Flour tortillas
  • Clean Eating
  • no cook, one pan, salad, seafood, skinny
Servings:

Ingredients

Prep
  • 1/2 bunch cilantro or parsley
  • 15 oz canned black beans
  • 2 lbs cooked peeled shrimp
  • 3 T taco seasoning
  • 2 T lime juice
  • 1 C frozen corn
  • 1 pint cherry tomatoes
  • 10 C salad greens
On Cooking Day
  • 1 C shredded Mexican cheese blend
  • 2 avocados
  • 12 flour tortillas optional
  • 1 C ranch dressing

Instructions

To Assemble
  1. Rough chop cilantro and drain/rinse black beans in a colander. Set aside.
  2. Toss Shrimp with lime juice and taco seasoning in a large bowl. Set aside.
  3. In a large bowl (glass if you have it) or individual mason jars, layer: Romaine, Black beans, Corn, Tomatoes, Cheese, Cilantro, Shrimp. Cover with lid or foil.
To Cook
  1. Chop 2 avocado and place on top of salads.
  2. Serve with ranch dressing and warm flour tortillas.

Ingredients

Prep
  • 1/2 bunch cilantro or parsley
  • 15 oz canned black beans
  • 2 lbs cooked peeled shrimp
  • 3 T taco seasoning
  • 2 T lime juice
  • 1 C frozen corn
  • 1 pint cherry tomatoes
  • 10 C salad greens
On Cooking Day
  • 1 C shredded Mexican cheese blend
  • 2 avocados
  • 12 flour tortillas optional
  • 1 C ranch dressing

Instructions

To Assemble
  1. Rough chop cilantro and drain/rinse black beans in a colander. Set aside.
  2. Toss Shrimp with lime juice and taco seasoning in a large bowl. Set aside.
  3. In a large bowl (glass if you have it) or individual mason jars, layer: Romaine, Black beans, Corn, Tomatoes, Cheese, Cilantro, Shrimp. Cover with lid or foil.
To Cook
  1. Chop 2 avocado and place on top of salads.
  2. Serve with ranch dressing and warm flour tortillas.

Serve with ranch dressing or salsa.

Omit shrimp use 2 cups cooked shredded chicken
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