SERVINGS: 2 PREPPING TIME: 15 min COOKING TIME: 10 min | INGREDIENTS: 1 cup cooked quinoa 1 lb shrimp, peeled and deveined 4 cups mixed greens 1 mango 1/2 red bell pepper 1/2 small red onion 1 jalapeño pepper 1 lime 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint 1 tsp paprika 3 garlic cloves S&P olive oil |
DIRECTIONS
In a bowl, toss the shrimp with olive oil, paprika, minced garlic, salt, and pepper until well-coated. Cover and set aside to marinate.
Prep the veggies by dicing the mango and red bell pepper. Chop red onion and jalapeño finely.
In a large bowl combine diced mango, diced red bell pepper, finely chopped red onion, chopped jalapeño pepper, chopped cilantro, and chopped mint. Juice the lime into the bowl, add a splash of olive oil and salt to taste. Toss gently to mix.
Heat a splash of olive oil in a skillet over medium-high heat. Add the seasoned shrimp. Cook for about 2 minutes per side until the shrimp are pink and cooked through. Remove from heat.
To serve, add half of the mixed greens to a plate or a bowl. Add half of the cooked quinoa, mango salsa and top with shrimp. Garnish with some additional cilantro. Enjoy!
NOTES:
This salad provides a refreshing combination of flavors with juicy shrimp, nutritious quinoa, and the vibrant mango salsa. The shrimp adds a protein boost, while the mango and quinoa provide healthy fats and fiber. It's a delicious and satisfying lunch option.