Shrimp Crunch Salad Recipe

Time30m

Serves4

Grilled shrimp, romaine, corn, pico de gallo, black beans, avocado, mozzarella cheese, tortilla strips, tossed in citrus dressing.

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Ingredients

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1
Prepare the Shrimp
Preheat the grill to medium-high heat. Season the shrimp with salt, pepper, and a drizzle of olive oil. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from the grill and set aside to cool.
2
Prepare the Vegetables
While the shrimp cools, rinse and chop the romaine lettuce into bite-sized pieces. If using fresh corn, cook it in boiling water for 3-5 minutes, then cool and cut off the kernels. If using canned corn, simply drain and rinse.
3
Assemble the Salad
In a large bowl, combine the chopped romaine, corn, pico de gallo, black beans, diced avocado, and shredded mozzarella cheese. Toss gently to mix the ingredients evenly.
4
Add the Shrimp
Slice the grilled shrimp into bite-sized pieces and add them to the salad mixture. Toss the salad again to incorporate the shrimp.
5
Dress the Salad
Drizzle your favorite citrus dressing over the salad and toss gently to coat all the ingredients evenly. Add salt and pepper to taste.
6
Serve
Top the salad with tortilla strips for crunch and serve immediately.