Happy Wednesday guys! Recipe of the day is Spicy Mexican Shrimp Salad – loaded shrimp salad with beans, corn, cucumber, red peppers, tomatoes, onions, lots of coriander and fresh lime juice.
It seems I’ve been sharing quite a few salad recipes lately but honestly this is what we’ve been eating. As I mentioned, the weather is untypically hot here and I can’t get myself to actually cook. It’s really that hot.
This Spicy Mexican Shrimp Salad barely requires any cooking and is ready in no time. All you have to cook is the shrimp which takes 3 minutes, or you can opt out for pre-cooked shrimps. The rest of the ingredients are tinned or veggies that you simply need to cut. The dressing consists of a good amount of olive oil, salt to taste and of course fresh lime juice. Coriander is a must and I wouldn’t recommend substituting it for any other herbs.
As a serving suggestion, I love having this salad with a bowl of tortilla chips. It is just delicious. I use the salad as a salsa to dip in m the corn tortilla chips and it’s the tastiest thing ever. 🙂
Apart from having it on its own, this salad is amazing in a wrap. If wished, you can add some cheese and even sour cream for a delicious lunch, almost like a burrito.
As always, if you don’t fancy the spiciness that the chilli adds, feel free to skip it. To me though, it gives so much flavour and to be honest, it’s just one tiny chilli to a huge bowl of salad so you can barely taste it.
On the other hand, if you’re not a seafood lover, sub the shrimp for grilled chicken, it’ll work just fine and it’ll be as delicious. 🙂
What you need:
- Jumbo shrimp
- Pinto beans
- Sweetcorn
- Cherry tomatoes
- Cucumber
- Red peppers
- Avocadoes
- Chilli pepper
- Coriander
- Spring onion
- Lime
- Olive oil
- Salt
Here’s how to make this refreshing Spicy Mexican Salad
Ingredients:
- 300g jumbo shrimps, cooked
- 150g pinto beans, tinned
- 200g sweetcorn, tinned
- 3 red peppers, roasted and slices
- 2 avocados, cut in pieces
- 10 cherry tomatoes, sliced
- 2 sprigs of spring onion, chopped
- 1 red chilli, chopped
- A bunch of fresh coriander, chopped
- 1 lime, juice only
- 3tbsp olive oil
- Salt to taste
Preparation:
- In a bowl, combine all the salad ingredients.
- Add the olive oil, lime juice and salt and mix well.
- Serve with a bowl of tortilla chips on the side.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming next week. I’ve planned lots of new Autumn recipes to test in September which I can’t wait to share with you so make sure to come back. Also, did I mention that I’m super excited about Autumn. 🙂 Lots of new recipes to come and if you don’t follow me on Instagram, please do. I now post daily food reels of what we eat, so if you’re looking for quick, easy and tasty seasonal recipes check out my Instagram.
Meanwhile, have a super tasty Wednesday. xx
