INGREDIENTS:
- 1 lb Extra Small 61/90 Count Peeled & Deveined Tail-Off Shrimp
- 2 cups of chopped lettuce (or 1 bag of chopped lettuce)
- 2 sliced avocados
- 10 cherry tomatoes cut into halves
- ½ cup of diced red onions
- ½ cup of sunflower seeds
- Dressing
- 3 tablespoons of olive oil
- 3 tablespoons of lime juice
- ½ teaspoon of salt
- ½ teaspoon of pepper
COOKING DIRECTIONS:
- Put a skillet over medium heat. Cook shrimp in the skillet, about one minute for each side, until they turn pink. Set aside to cool.
- For the dressing, take the bowl that you’ll make the salad in and combine the olive oil, lime juice, salt and pepper and whisk.
- Add shrimp to the bowl, then add the lettuce, avocados, cherry tomatoes, red onions and sunflower seeds. Toss salad.
- Serve and enjoy!
If you’re looking for more inspiration, try some of our other Shrimp Recipes. Whatever is on your menu, Biloxi Shrimp Co. can ship the delicious, wild-caught shrimp you need right away. Browse from our selections of wild-caught Gulf Coast shrimp, place your order and get ready to enjoy delicious fresh shrimp with family and friends today!