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Mexican Shrimp Mini Wedge Salad is perfect for sharing layered with spicy shrimp and drizzled in agave lime vinaigrette.
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Mexican Shrimp Mini Wedge Salad

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Mexican Shrimp Mini Wedge Salad is perfect for sharing layered with spicy shrimp and drizzled in agave lime vinaigrette.
Prep Time20 minutes
Cook Time5 minutes
Course: Dinner, Main Course, Salad
Cuisine: Mexican, Seafood
Keyword: Mexican Shrimp Salad, Mini Wedge Salad, Shrimp Salad, Spicy Shrimp Salad, Wedge Salad
Servings: 4

Ingredients

  • 1 pound shrimp - large 16/20 deveined, shell removed, tail on
  • 1 head iceberg lettuce Cut in mini wedges
  • 1/2 bunch cilantro 1 tbsp. reserved and chopped
  • 1 bunch radish thinly sliced
  • 1/2 red onion thinly sliced
  • 1 avocado thinly sliced
  • 1/2 cup cotija or queso fresco crumbled
  • 6 limes quartered
  • 1 1/2 tbsp. avocado oil
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. chipotle powder

Agave Lime Dressing

  • 1/2 cup fresh lime juice
  • 2 tsp. agave nectar
  • 1 tsp. Dijon mustard
  • 2 tbsp. avocado oil
  • 1/2 tsp. cracked black pepper
  • 1-2 pinch salt

Instructions

  • Place mini iceberg lettuce wedges on serving platter. Layer cilantro, red onion, radish, avocado and cotija cheese over top.
  • Combine shrimp with avocado oil, smoked paprika and chipotle powder. In a large sauté pan over high heat, sauté shrimp for 2-3 minutes, flipping once to ensure even cooking. Add juice of 1 lime. Remove from heat.
  • When ready to serve salad, place shrimp over top, drizzle salad with Agave Lime Dressing and chopped cilantro. Place lime wedges around edges.

Agave Lime Dressing

  • Combine lime juice, agave and Dijon mustard. Slowly whisk in avocado oil. Season with cracked black pepper and salt.