Mexican Shrimp Salad Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 small onion, halved and thinly sliced
- 1/4 cup minced fresh cilantro
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons canola oil
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 pound uncooked medium shrimp, peeled and deveined
- 6 cups torn leaf lettuce
- 1/2 cup fat-free ranch salad dressing
Instructions
- In a large resealable plastic bag, combine the first nine ingredients; add shrimp. Seal bag and turn to coat. Cover and refrigerate for 30 minutes.
- Thread shrimp onto four metal or soaked wooden skewers; discard onion mixture. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink.
- Divide lettuce among four plates; top with shrimp. Serve immediately with dressing.
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