Summer Heat Taco shrimp salad board. Great recipe for Summer Heat Taco shrimp salad board. This dish is fun to make, serve and eat. Fried shrimp tossed in taco seasoning served over spinach with a yogurt jalapeño dressing and a mango and pineapple salsa.
Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque. A convenient bag of salad greens cuts down on prep time, so I can have this meal ready in half an hour. You can cook Summer Heat Taco shrimp salad board using 19 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Summer Heat Taco shrimp salad board
- You need of Salad Board.
- It's 9 of shrimp, defrosted.
- It's 1 packet of taco seasoning.
- Prepare 2 handfuls of spinach, roughly chopped.
- It's 1 handful of cherry tomatoes, halved.
- Prepare 2 tsp of vegetable oil for frying.
- You need of Salsa.
- It's 1/4 cup of mango, juices reserved.
- Prepare 1/4 cup of pineapple, juices reserved.
- It's 1 handful of cilantro, finely chopped (reserve 1 tsp for sprinkling over finished dish).
- It's 1/2 of jalapeño fined minced.
- It's 1 of shallot, finely minced.
- You need 1 tsp of fish sauce.
- It's of Salt and pepper.
- Prepare of Yogurt dressing.
- You need 3/4 cup of plain yogurt.
- Prepare 1/2 of jalapeño.
- You need of Juice from mango and pineapple.
- Prepare of Salt and pepper.
I created this main-dish salad to satisfy our family's love of shrimp. It has lots of contrasting textures, including firm taco-seasoned shrimp, crispy tortilla strips and hearty black beans. Why not try this delicious colourful salad, a perfect healthy and delicious lunch! #healthylunch #saladrecipes #foodie http A yummy and #healthy idea for #dinnertime, a Summer Heat Taco shrimp salad board! #homerecipes #teatime #dinnerideas #cookpad http. The Shrimp Salad Tacos recipe out of our category Shrimp!
Summer Heat Taco shrimp salad board step by step
- Make the salsa first; You can use fresh or canned fruit. Optional: fry/grill some of the pineapple for a deeper flavour. Combine ingredients and let sit in the fridge for at least 30 mins..
- Make the dressing: drain salsa, reserving juices. Combine ingredients..
- Assemble the board: smear yogurt dressing on board, top with chopped spinach and tomatoes and half the salsa..
- Pat shrimp dry and cover with seasoning. Heat oil in nonstick pan; Fry on high heat for 1-2 mins per side. Set on paper towel..
- Add shrimp to board, top with remaining salsa and some cilantro if desired. Enjoy!.
Distribute salad on the taco shells. Heat the oil in a skillet over medium-high heat. Toss in the shrimp and immediately season with the taco seasoning. Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing.
