Cilantro Lime Shrimp Salad With Couscous
Cilantro Lime shrimp salad with couscous and caramelized pineapple over a bed of baby spinach and arugula
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.