Tex-Mex Shrimp Salad Bowls
A bed of baby greens topped with spicy shrimp, cucumber, tomatoes, red onion, and Monterey Jack cheese. All topped with a Creamy Cilantro Dressing.
Ingredients
For the Tex-Mex Shrimp Salad Bowls:
- 1 pound large Gulf Shrimp, peeled and deveined
- 1 tbsp. extra virgin olive oil
- ½ tsp. each chili powder. garlic powder, kosher salt and ground cumin
- 4 cups baby lettuce
- 1 cup cucumber slices
- 1 cup grape tomatoes, halved
- ½ cup Monterey Jack cheese, cut in half inch cubes
- ½ cup red onion, sliced
- 1 lime, cut in wedges
For the Creamy Cilantro Dressing:
- 1 cup cilantro leaves
- 1 tbsp. minced jalapeno
- ½ cup mayonnaise
- 2 tbsp. whole milk buttermilk
- 1 tbsp. lime juice
Instructions
- Toss the shrimp with the spices and salt. Heat a grill pan on high heat and brush it with the oil. Grill the shrimp on both sides, until they're cooked through, for about five minutes. Remove to a plate and chill.
- Next make the Creamy Cilantro Dressing: Place the cilantro and jalapeno in a food processor and process until they're finally chopped. Or finely chop them by hand. Add the rest of the ingredients and process or stir unitl well blended.
- Divide the greens between four bowls. Top with the rest of the Shrimp Bowl ingredients. Serve along with the dressing.
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