Shrimp Salad with Honeydew & Feta
Gluten Free: undefined
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
9 oz jumbo shrimp, peeled and deveined
Pinch of cayenne
2 Tbsp olive oil
2 Tbsp onion, finely chopped
1 tsp lime zest
4 tsp lime juice
Sea salt & pepper, to taste
4 cups lettuce (romaine, butter, endive), torn into bite-sized pieces
1 cup honeydew melon, cut into 1/4-inch cubes
2 oz. feta cheese, crumbled
2 Tbsp mint, thinly sliced
1 Tbsp + 1 tsp cracked coriander seeds
Directions
Lightly season shrimp with salt and cayenne.
In a medium skillet, heat 1 Tbsp olive oil over medium-high heat until simmering hot. Add shrimp. Cook on one side until pink, about 1 minute. Flip.
Add onions, lime zest and 1 tsp lime juice. Increase heat to medium and cook until just opaque throughout, about 1 more minute.
Prepare dressing In a large bowl: whisk remaining oil and lime juice. Season with salt and pepper, to taste.
Toss lettuce and melon in the bowl with dressing.
Divide salad into 2 equal servings. Top each with shrimp, feta cheese, mint and coriander.