Shrimp Salad with Homemade Nachos

Ingredients

• Shrimp8 medium (160 g)
• Corn1/2 unidad (125 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Corn Tortilla1 medium (30 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Shell the corn and boil for 10-12 minutes. Once ready, remove and stop cooking process with cold water. Drain and set aside.

2. 2

   Step 2

   Then clean the shrimps, remove the tail and the black line at the back.

3. 3

   Step 3

   Heat a pan over medium heat. In the meantime, cut the bell pepper into thin strips. You can use green, red or any bell pepper you have.

4. 4

   Step 4

   Once heated, pour half the oil, spread and add the shrimps and bell pepper. Add salt and pepper.

5. 5

   Step 5

   Stir-fry over medium heat for 3-5 minutes. Turn off and set aside.

6. 6

   Step 6

   In the meantime, cut the tomato and the lettuce leaves.

7. 7

   Step 7

   For the nachos: Cut the corn tortilla into 6 pieces and toast in a pan or the air fryer for some minutes until crunchy.

8. 8

   Step 8

   Mix the shrimps, lettuce, tomato, bell pepper and corn in a bowl.

9. 9

   Step 9

   Season with the remaining olive oil, lemon juice and salt and pepper to taste. Serve with the homemade nachos.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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