Mexican Shrimp Salad
Happy Monday Everyone! I'm not going to lie, today was one of those Mondays where a lot of things weren't going my way, but this salad that I mixed up for lunch was definitely a mood changer. This is super easy to throw together - the only time consuming factor is preparing the chopped ingredients and roasting the shrimp, but still can be done in under about 30 minutes. I shared this as part of our weekly meal prep with friends and they were also huge fans (as I'm told they didn't exactly save any for later!). Enjoy!
Note: This will serve approximately 4 people
1 tb olive oil
1 - 1 1/2 pounds shrimp, peeled and deveined (I also remove the tails)
2 avocados, cut into bite sized pieces
1 pint cherry tomatoes, sliced in half or in quarters
1 shallot, diced
2 limes, juiced
salt and pepper, to taste
dash of cumin
dash of smoked chipotle pepper
1/2 cup black beans, drained and rinsed
1/4 cup roasted corn (Trader Joe's sells frozen roasted corn you can defrost in the microwave)
1-2 tb cilantro, chopped (garnish, optional - I didn't have any on hand)
Preheat the oven to 425 degrees. Toss the shrimp with 1 tb olive oil, cumin, and smoked chipotle pepper. Spread on a baking sheet using a rack. Bake for 5-6 minutes or until opaque. Let the shrimp cool. In the meantime, add the shallot to the lime juice to marinate in a small bowl (only need 5-10 minutes). Add the avocados, tomatoes, black beans, and corn to a large bowl. Add in the shrimp when cooled, salt, pepper, and lime and shallot mixture. Stir in the cilantro if using, and toss all ingredients together. Let marinate in the fridge for at least an hour if you have the time.