Mexican Shrimp Salad

Ingredients

• Shrimp1 cup (120 g)
• Corn1/2 count (125 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Cilantro1 tablespoon (3 g)
• Cabbage1 cup (90 g)
• Lemon Juice2 tablespoon (30 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water and boil for 12-15 minutes. Once ready, drain and stop cooking with cold water.

2. 2

   Step 2

   Meanwhile, clean the shrimp and set aside.

3. 3

   Step 3

   Separately, cut the cabbage into thin strips and chop the remaining vegetables.

4. 4

   Step 4

   Place a pan over high heat. Once heated, add the oil, spread and add the shrimp and garlic.

5. 5

   Step 5

   Serve the cabbage with the vegetables and top with the shrimp.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mexican Shrimp Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.