Spicy Shrimp Salad
Course: SaladsCuisine: Seafood2
servings2
minutes2-4
minutesIngredients
Salad mix (we used sliced red onions, green leaf lettuce, arugula, and spinach)
½ cup Cherry tomatoes, sliced in half
½ lb uncooked large shrimp, raw
1 tsp avocado oil
½ tsp garlic salt
½ tsp black pepper
Directions
Heat cast iron skillet to medium heat on stove.
In a small bowl mix garlic salt, black pepper, avocado oil, and mango coconut tequila sauce until combined. Lightly glaze both sides of the shrimp.
Carefully add the shrimp to the skillet. Cook shrimp about 1-2 minutes per side until shrimp slightly shrinks and turns pink.
Spread mixed greens onto a plate. Top with tomatoes and cooked shrimp.
Serve with your favorite salad dressing, diced mangos, pepitas, lime wedges, or throw it into a tortilla for a grilled seafood wrap.
Did you make this recipe?
Tag @fischerandwieser on Instagram and hashtag it with #fwrecipe
Like this recipe?
Follow @fischerwieser on Pinterest
