A refreshing chopped salad with succulent cumin lime shrimp, perfect for a light and flavorful meal. The combination of fresh vegetables, tangy dressing, and seasoned shrimp creates a delightful and healthy dish.
Ingredients: 1 lb large shrimp, peeled and deveined. 2 tsp ground cumin. 2 tbsp olive oil. 1 lime, juiced and zested. Salt and pepper to taste. 4 cups mixed greens e.g., lettuce, spinach, arugula. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/2 red bell pepper, diced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 2 tbsp balsamic vinaigrette dressing.
Instructions: In a bowl, combine the shrimp, ground cumin, olive oil, lime juice, lime zest, salt, and pepper. Toss to coat the shrimp evenly. Let it marinate for 15-20 minutes. While the shrimp is marinating, prepare the salad. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion. Heat a skillet or grill pan over medium-high heat. Cook the marinated shrimp for 2-3 minutes per side or until they turn pink and opaque. Arrange the cooked shrimp on top of the prepared salad. Sprinkle crumbled feta cheese and Kalamata olives over the salad. Drizzle balsamic vinaigrette dressing over the salad just before serving. Toss the salad gently to combine all the ingredients. Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 6 minutes
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