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Cilantro-Lime Shrimp Salad
Description
In the Instant Pot
Ingredients
- pound of shrimp (U-6 = colossal)
- head of Bibb lettuce
- cup baby kale (or any baby green)
- cup micro greens
- watermelon radish, thinly sliced using a mandolin
- cup Quick Pickled Onions
- baby English cucumbers, thinly sliced
- cup fresh mint leaves
- tablespoons lime juice (1/2 lime)
- minced garlic cloves
- cup chopped cilantro
- cup olive oil
- cup lime juice (1 lime)
- garlic clove
- teaspoons honey
- tablespoons raw almond butter
- tablespoon rice wine vinegar
- teaspoon sea salt
- teaspoon black pepper
- cup olive oil
Instructions
- Clean and devein shrimp (use water sparingly)
- Whisk together marinade and toss with shrimp
- Marinade for 10 minutes
- Using a high speed blender combine all Cilantro Lime Vinaigrette ingredients and blend until creamy, adding olive oil last and gradually to emulsify
- In a cast iron skillet over medium-high heat, cook marinated shrimp for 4 minutes each side
- Transfer to platter and let rest while you assemble salad, beginning with Bibb lettuce
- Garnish with fresh mint leaves, fresh cilantro and 1/2 sliced avocado
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