We just had a gorgeous weekend. The sun did not stop shining and it was hot, hot, hot! BBQ season is in full force and it’s my favourite time of the year. Not only do I love that smoky flavour in everything but grilling is quick & easy and requires very little clean-up.
This salad makes a great mid-week meal because it requires very little prep and shrimp only take a few minutes to grill on the BBQ. I actually forgot how much I love grilled shrimp!
For the shrimp
250g raw shrimp, peeled and deveined
1/2 Tbsp olive oil
1/4 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp Mrs. Dash southwest spice
S&P to taste
For the dressing
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1/2 Tbsp fresh lime juice, plus a bit of the zest
1/2 Tbsp fresh grated ginger
1-2 drops liquid stevia (could sub with 1/2 Tbsp honey)
S&P to taste
For the salad
4 cups mixed greens
1/2 cup carrot, grated or julienned
1/2 cup cucumber, diced
1/2 large avocado, sliced
Add the peeled and deveined shrimp to a bowl. Toss with the olive oil and spices. Cover and refrigerate overnight or for a couple of hours. This part isn’t absolutely necessary if you don’t have time but will enhance the flavours.To prepare the dressing, simply add all the ingredients to a mason jar, secure the lid and shake well. This can be made the night before and kept refrigerated.
When you’re ready to cook the shrimp, preheat the BBQ to 250-300F. You don’t want the heat too high. Add the shrimp to skewers and place on the preheated grill. Cook for 2-3 minutes a side flipping once.
Meanwhile, prep the salad and divide onto two plates.
Remove shrimp from grill and place on top of the salad. Drizzle with dressing. Enjoy!
Nutritional info per serving
330 Calories, 11g Carbs, 6g Fibre, 5g Net Carbs, 24g Fat, 19g Protein, 2g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.