To satisfy a hungry crowd, serve this tart shrimp salad, courtesy of Joanna Rockwell of San Diego, California, with white or brown rice in place of lettuce.



Ingredient Checklist


Instructions Checklist
  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.

  • To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.

  • In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.

Reviews (1)

52 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 19
  • 2 star values: 13
  • 1 star values: 3
Rating: 5 stars
Loved this recipe! I made some adjustments to the dressing since it was a little too tangy for my taste. I added 1 TBSPGreek yogurt and 1 tsp Dijon mustard and it was perfect. I also threw on some feta, a sliced avocado and Marzano tomatoes. Absolutely delicious and super fresh