Avocado & Tomato Salad Topped with Grilled Shrimp

Avocado & Tomato Salad Topped with Grilled Shrimp

  Ready in : 45 mins

If you have around 45 minutes to spend in the kitchen, Avocado & Tomato Salad Topped with Grilled Shrimp might be a super gluten free, dairy free, and pescatarian recipe to try. This recipe serves 2. One serving contains 487 calories, 94g of protein, and 4g of fat. For $9.75 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. It works well as a pricey main course. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of garlic powder, shrimp, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 83%, this dish is outstanding.

Ingredients

avocado

avocado

4 strips

corn tortillas

corn tortillas

2 servings

cilantro

cilantro

2 servings

garlic powder

garlic powder

2 servings

limes

limes

2

plum tomatoes

plum tomatoes

2

salt & pepper

salt & pepper

2 servings

shrimp

shrimp

2 lbs

Cooking in Steps

  1. 1
    Place the corn tortillas on a baking sheet (or straight onto the rack like I did haha) and bake for about 8-10 mins in a 375 degree oven or until golden and crisp.For the salad, mix together the avocado, tomato, juice of a lime, cilantro, a few sprinkles of garlic powder, salt and pepper.Rinse the shrimp, pat dry and season with salt and pepper. Grill 2-3 mins per side on a hot grill.

    salt and pepper

    salt and pepper

    corn tortilla

    corn tortilla

    garlic powder

    garlic powder

    sprinkles

    sprinkles

    cilantro

    cilantro

    avocado

    avocado

    shrimp

    shrimp

    tomato

    tomato

    juice

    juice

    lime

    lime

    baking sheet
    baking sheet
    oven
    oven
    grill
    grill
  2. 2
    Layer it up... corn tortilla, salad and those gorgeous shrimp. Finish it off with a squeeze of fresh lime juice!*****Now for the salad. We had this for lunch the following day. You can heat the shrimp up a bit in a hot pan or serve cold in this salad. The base is baby arugula, topped with half a sliced avocado, the grilled shrimp, plum tomato and a slice of turkey bacon (my fav, Applegate brand turkey bacon! No nitrates or nitrites added). Dressed super simply with lime juice and a drizzle of olive oil.

    grilled shrimp

    grilled shrimp

    corn tortilla

    corn tortilla

    baby arugula

    baby arugula

    turkey bacon

    turkey bacon

    plum tomato

    plum tomato

    lime juice

    lime juice

    olive oil

    olive oil

    avocado

    avocado

    shrimp

    shrimp

    frying pan
    frying pan