Spicy Shrimp and Poblano Salad

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5 from 1 vote

Spicy Shrimp and Poblano Salad

Prep Time15

Cook Time10

Total Time25

Course: Main Dish, Seafood, Soup and Salad

Cuisine: Keto, Low Carb, Mothers Day, Summer

Servings:

Calories: 363kcal

Ingredients

1 head romaine lettuce cleaned, trim off the dark green tops and reserve. Chop up the rest for the base of the salad
1/4 cup mayonnaise
1 clove garlic
1 serrano chile cut off the stem and remove the ribs and seeds. *
.75 pound shrimp cleaned and deveined
2 poblano peppers cut off the stem, slice lengthwise, remove the seeds and slice into strips
1 small zucchini top and bottom removed and cut crosswise in half then lengthwise into spears
1/2 teaspoon cumin
2 tablespoons oil
4 ounces feta cheese you could also use cotija if you can find it

Instructions

In a small food processor or blender cup add the lettuce tops, mayo, garlic, and serrano. Blend until smooth and season with salt to taste. Reserve in the fridge for later.
Preheat a large pan, preferably a cast iron over medium high heat. In a large bowl toss together the prepped poblanos, zucchini, shrimp, cumin, and oil. Season this with generously with salt and pepper. Add to the hot cast iron and cook stirring every so often until the shrimp are cooked through. About 4-5 minutes.
Remove the shrimp to a plate for later. Continue to cook the veggies until they are blackened in spots, another 4-5 minutes. When you are doing this do not mix them around too much, you want them to have contact with the pan to get some color on them.
Now place your lettuce in the bowl, toss with the cooked shrimp, the hot veggie mixture, and crumbled cheese. Serve with the creamy serrano sauce alongside for dressing the salad. Enjoy!

Notes

*Use jalapeno for a milder flavor

[nutrition-label]

Nutrition Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information. This is per serving, the recipe serves 2

Nutrition