Chimichurri Shrimp Salad
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (2)

Chimichurri Shrimp Salad

NUTRITION · PER SERVING25M COOK
CAL 33%·PRO 58%
CARBS 21G13% OF CAL
10G FIBER0G ADDED4G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 55G74% OF CAL
9G SAT46G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A restaurant-inspired shrimp salad topped with vibrant cilantro chimichurri dressing, avocado, and fresh vegetables. Healthy, flavorful, and ready in 25 minutes.

mainsaladshellfishgluten freepescatarian
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Nutrition & ingredients

Ingredients

serves 2
  • ½ pound raw shrimp ((fresh or frozen + thawed))
  • ½ tsp sweet paprika
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin
  • ⅛ tsp ground cayenne pepper ((optional))
  • ⅛ tsp salt
  • 2 tsp avocado oil (or olive oil)
  • 1 small lime (for squeezing over shrimp and salad + optional garnish)
  • 2-3 cups chopped romaine lettuce
  • 1 cup diced or sliced cucumber
  • ¼ cup thinly sliced red onion ((raw or pickled))
  • 1 small avocado
  • 2-4 TBSP crumbled feta cheese
  • ½ cup fresh chopped cilantro
  • ⅓ cup fresh chopped scallions (or green onion (white + green parts))
  • 2 fresh garlic cloves ((must be fresh – no jars or tubes))
  • 1 small red chili pepper ((optional) minced)
  • ¼-⅓ cup olive oil
  • 1 TBSP fresh squeezed lime juice
  • 1 TBSP red wine vinegar
  • ½ tsp coarse kosher salt
  • ¼-½ tsp dried oregano leaves
  • ⅛-¼ tsp black pepper
PREP
20M
SODIUM
941MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.