Quick Dinners: Sriracha Shrimp Salad
Servings 2 dinner salads
Calories 550kcal
Ingredients
- 1/2 pound small peeled deveined and tail-off shrimp
- 1 tablespoon olive oil
- 1 tablespoon sriracha sauce
- 1 teaspoon jarred minced garlic
- 8 oz heart of romaine lettuce leaves
- 1/2 cup frozen corn kernels thawed
- 1/2 cup grape tomatoes halved
- 1 small avocado sliced
- 4 tablespoons Homemade Zesty Lime Jalapeno Ranch (or more to taste)
Instructions
- Heat olive oil in skillet over medium high heat
- Add shrimp and garlic and saute for 2-3 minutes on each side, cooking until no longer pink
- Add sriracha sauce and continue to saute until fully cooked, about 1-2 more minutes
- Set shrimp aside and let cool
- Chop romaine and divide between two bowls
- Top each half with corn, tomatoes, avocado and cooled shrimp
- Serve with dressing as desired
Nutrition
Calories: 550kcal | Carbohydrates: 26g | Protein: 28g | Fat: 39g | Saturated Fat: 5g | Cholesterol: 295mg | Sodium: 1401mg | Potassium: 1086mg | Fiber: 10g | Sugar: 3g | Vitamin A: 10335IU | Vitamin C: 33.7mg | Calcium: 223mg | Iron: 4.6mg