Crispy Elote Shrimp Salad Bowl Recipe
Cornmeal & Tajin Breaded Gulf White Tiger Shrimp, Baby Arugula tossed with Cumin & Lime Vinaigrette with Black Beans, Red Onions, Watermelon Radishes, Cherry Tomatoes, Sweet Corn Ribs, Peppers, Avocado Hummus, topped with Cotija Cheese & Crema Drizzle served In a Crispy Tortilla Bowl
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Shrimp
In a bowl, combine the cornmeal and Tajin seasoning. Dip each shrimp into the mixture, coating evenly. Set aside.
Cook the Shrimp
Heat a skillet over medium-high heat. Add oil and once hot, add the breaded shrimp. Cook for about 2-3 minutes on each side or until golden brown and cooked through. Remove from heat and set aside.
Prepare the Salad Base
In a large mixing bowl, toss together baby arugula, black beans, diced red onion, thinly sliced watermelon radishes, halved cherry tomatoes, diced sweet corn ribs, and diced bell pepper.
Make the Vinaigrette
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to taste. Pour over the salad mixture and toss until well combined.
Assemble the Bowl
In each crispy tortilla bowl, add a generous scoop of the salad mixture. Top with cooked shrimp, a dollop of avocado hummus, sprinkle with Cotija cheese, and drizzle with crema.
Serve
Serve immediately while the tortilla bowl is still crispy.