Roasted Garlic Baja Shrimp Salad makes shrimp really shine when prepared with a simple vinaigrette and chunky tomato, garlic and avocado.
Roasted Garlic Baja Shrimp Salad
by Sue Lau | Palatable Pastime
This salad is very Mexican with California style. It’s really quick to put together and surprisingly delicious. You can serve as a salad on extra greens, or with corn chips as a salsa cruda.
This can be put together in just a few minutes if your garlic is already roasted. If you need a recipe for that, don’t panic. I have one right here:
Oven Roasted Garlic
The shrimp I used is the salad shrimp that is sold frozen in small bags for just a few dollars. You might not, at first thought, think there is a whole lot that can be done with those, but they can be very versatile.
In all, this made a delicious dinner for two as a seafood salad that I would imagine costing quite a bit more, so do give this a try.
I hope you enjoy!
~Sue
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Roasted Garlic Baja Shrimp Salad
Ingredients
- 4 ounces frozen salad shrimp (thawed and drained of liquid)
- 1/2 cup diced roma or fresh red tomato
- 1/2 cup diced fresh yellow tomato
- 1/2 cup diced fresh orange tomato
- 1/2 cup roasted garlic cloves
- 1 ripe avocado (diced)
- 1/2-1 fresh jalapeno (seeds removed and sliced - optional)
- Zest from 1 fresh lemon
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- salt and black pepper to taste
- 1/4 teaspoon toasted cumin seed
- 2 leaves Boston lettuce (optional)
- crackers or chips (optional)
Instructions
- Place shrimp, tomato, garlic, avocado and jalapeno in a small bowl and mix gently with lemon zest, lemon juice, olive oil, salt, black pepper, and cumin seed.
- Place salad in bowls on a leaf of Boston lettuce, if desired.
- Serve as a salad with crackers or toasts or with tortilla chips as a salsa cruda.
Notes
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