Healthy Mexican Shrimp Salad

On Monday, my first day of healthy eating after a long stint of indulgent eating, which led to tight clothes and hating pictures,  I developed a mad craving for Mexican. As in I caught myself dreaming of guacamole, margaritas and chips at the early hour of 11 AM. Oops. Dreaming of high salt, calorie laden, yet delicious food is not the best way to start a week of healthy eating. Similar to what I did ten years ago when I initially lost 50 pounds, I am focused on eating healthy food Monday through Friday at lunch. Then Friday night through Sunday I can enjoy in moderation. This type of healthy eating has always helped me maintain or lose weight while also being moderate versus restrictive – a technique I try to avoid based on my history of disordered eating. Instead of pushing the cravings aside and ignoring them or restricting myself, I decided to do something better. Create a healthy alternative that would answer my craving and allow me a bit of Mexican flavor until I can sip a margarita this weekend.

Meet my new favorite salad – Grilled Mexican Shrimp Salad. This healthy Mexican salad packs the punch with flavorful tomatillos, tender charred shrimp and a tangy dressing. Thanks to the grill, it barely makes a mess in your kitchen and is quick and easy!

 

Grilled Mexican Shrimp Salad

Makes two salads

Ingredients

• Lettuce
• 12-14 large shrimp – peeled and deveined
• Thinly sliced white onion
• 2 tablespoons chopped cilantro
• 1/2 avocado, sliced
• 2 tablespoons Queso Fresco cheese crumbled
• 4 Campari tomatoes (or your favorite type of tomatoes), quartered
• 2 tomatillos, quartered
• Half jalapeno seeded, fire-roasted and thinly sliced
• One ear of corn, fire roasted and cut off the cob
• 2 teaspoons Chili powder
• 1 teaspoon Garlic powder
• 2 tablespoons Extra Virgin Olive Oil for brushing shrimp
• 3 tablespoons Extra Virgin Olive Oil for dressing
• Juice of 2 limes
• Juice of 1/2 orange
• 1 tablespoon baking soda
• Salt and pepper to taste

Directions

• Pre-heat grill to high heat
• Dry shrimp and place them in a bowl
• Season shrimp with salt and sprinkle with baking soda, let stand for 15 minutes
• While waiting for the grill to pre-heat and baking soda to set into the shrimp, toss lettuce with tomatoes, tomatillos, white onion, cilantro, avocado and cheese
• Pat dry shrimp and stick on skewers, tight together
• Season with salt, pepper, chili powder and garlic powder
• Brush shrimp with extra virgin olive oil
• Cook shrimp and corn on high direct heat for 3-5 minutes per side, just until they pass the translucent stage
• Quickly char jalapeno for 30 seconds to one minute
• Remove all items from heat
• Cut corn off the cob and sprinkle on top of salad
• Top salad with charred, sliced jalapeno, to taste
• In a separate bowl, whisk lime juice, orange juice, and 3 tablespoons extra virgin olive oil
• Dress salads with dressing then top each with 6-7  grilled shrimp
• Enjoy!