Acapulco
Elevate your salad game with the vibrant, flavor-packed 'Acapulco' recipe—a stunning shrimp salad that combines juicy, spiced shrimp with crisp romaine lettuce, sweet cherry tomatoes, refreshing cucumber, and creamy avocado. Perfect for weeknight dinners or casual entertaining, this dish is infused with smoky cumin, paprika, and zesty lime for a delicious Mexican-inspired twist. A drizzle of homemade honey-lime dressing ties everything together, enhancing the fresh vegetables and succulent shrimp. Quick and easy to make in just 25 minutes, this healthy, gluten-free recipe is a perfect balance of bold flavors and wholesome ingredients. Serve as a light main course or an impressive side dish, and let the vibrant flavors transport you straight to the sunny shores of Acapulco!
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Recipe Information
Ingredients
- 500 grams raw large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (sliced into half-moons)
- 0.5 medium red onion (thinly sliced)
- 1 large ripe avocado (diced)
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 0.25 teaspoon salt (for dressing)
- 0.25 teaspoon black pepper (for dressing)
Instructions
In a small bowl, combine cumin, paprika, garlic powder, salt, and pepper. Toss the shrimp with 2 tablespoons of olive oil, then sprinkle the spice mixture evenly over them. Mix well to coat.
Heat a large skillet over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside to cool slightly.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and avocado.
In a separate small bowl, whisk together lime juice, extra-virgin olive oil, honey, salt, and black pepper to create the dressing.
Add the cooked shrimp to the salad bowl and drizzle the lime dressing over the top. Gently toss to combine.
Sprinkle fresh cilantro over the salad as a garnish and serve immediately. Enjoy!
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 20.3 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3282 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
