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CILANTRO LIME SHRIMP SALAD WITH COUSCOUS

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Cilantro Lime Shrim Salad with Couscous

Cilantro lime shrimp salad with couscous over a bed of arugula and baby spinach. You can put this together in no time and it is very enjoyable. Topped with some caramelized pineapple chunks . And the simple creamy dressing undeniably plays a pivotal role in making this salad a trend at home.

THE GREENS

Keeping it pure and simple with some baby spinach and arugula, equal parts . The mild spinach balances the spicy nature of the arugula which I absolute love. Feel free to go with either more spinach or arugula.

You can also use a spring mix. If you love kale , go for it , but personally its a little too robust for the salad I’m going for. A dash of radicchio might not be a bad idea. Add some color and a little bitterness to complement the sweetness of the caramelized pineapple.

baby spinach and arugula salad

Couscous is my go to for salad add ons. Its so effortless to make and literally goes with most salads I make. Be it worm or cold. And you can flavor it however you like or simply cook according to the package directions.

For this recipe you’ll need my cilantro lime marinade which you can find here . Make a big batch, I promise you’ll find a reason to use it. Don’t let that cilantro go to waste.

Bring this cilantro lime shrimp salad with couscous bowl to life. One of those speedy lunches that gives you a reason to enjoy a salad every day.

Cilantro Lime Shrim Salad with Couscous

Cilantro Lime Shrimp Salad With Couscous

Cilantro Lime shrimp salad with couscous and caramelized pineapple over a bed of baby spinach and arugula
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Prep Time 5 minutes
Cook Time 15 minutes
Course Salad
Servings 2

Equipment

  • sauce pot
  • Skillet

Ingredients
  

  • ~ 1/2 lb large Shrimp (peeled and de-veined with tail on) ~12-16 pieces
  • 3 Tbsp Cilantro Lime marinade
  • 1 Tbsp canola oil
  • 2 pinches of kosher salt
  • 1 tsp essiespice mango chili medley ( or any hot sauce)
  • 4 cups spinach and arugula mix
  • 1 cup cooked couscous (cook according to package directions)
  • 1 cup fresh pineapple cubes
  • 1/2 Tbsp ghee or butter

DRESSING

  • 2.5 Tbsp lemon juice
  • 1/3 cup avocado oil
  • 1 Tbsp yellow mustard
  • 1 Tbps vegenaise (Or Mayo/ Greek yogurt)
  • 1 Tbsp Raw Honey
  • a pinch kosher salt/black pepper

Instructions
 

  • Heat skillet and melt ghee . Add in pineapple cubes and cook until they are just brown. About 5 minutes. Remove and set aside.
  • In a bowl large enough for mixing, add shrimp, cilantro lime dressing , mango chili medley and salt, Stir well to fully coat shrimp.
  • Clean skillet or use another skillet (if possible cast iron skillet). Heat skillet and add canola oil. Place shrimp in a single layer, not overly crowded. Cook for 2-3 minutes on each side . Remove from skillet to prevent overcooking.
  • To build salad, start with a bed of greens, then add in couscous ( mixed with about half a tablespoon of the cilantro lime marinade), caramelized pineapple and top off with pan grilled shrimp. Add dressing and enjoy.

Salad Dressing

  • Combine all salad ingredients in bowl or (protein shaker bottle if you have one). Whisk or shake vigorously until smooth.