Kristy Cook
“”Oh my gosh!! I made these for my son’s birthday party and I apparently didn’t make enough. They were gone in minutes, seriously. So yummy!
Ingredients:
For the Shrimp:
500g (17.6 oz) shrimp (fresh or frozen)
1 packet taco seasoning
1/3 cup olive oil
Juice of 1 lime (about 2 tablespoons)
For the Salad:
8-9 lettuce leaves
200g (7 oz) cherry tomatoes, small dice
1/2 small onion, finely chopped
1/2 cup sweet corn
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons fresh chopped parsley
Salt and pepper to taste
For the Avocado Mash:
2 avocados
Juice of 1/2 lime
Salt to taste
For the Sour Cream Sauce:
1 jar (170g/6 oz) sour cream or 3/4 cup Greek yogurt
Zest and juice of 1/2 lime
1/2 teaspoon sugar
Instructions:
Prepare the Shrimp:
In a bowl, combine the shrimp, olive oil, taco seasoning, and lime juice. Let marinate for 30 minutes.
In a large skillet over medium heat, sauté the shrimp for a few minutes on each side until cooked through.
Add the remaining marinade from the bowl to the skillet and stir until the shrimp are coated in the sauce.
Make the Salad:
In a bowl, combine the cherry tomatoes, onions, sweet corn, parsley, olive oil, garlic powder, salt, and pepper. Mix well.
Prepare the Avocado Mash:
In a medium bowl, mash the avocados with the lime juice and salt to taste. Keep the texture slightly chunky.
Make the Sour Cream Sauce:
Whisk together the sour cream (or Greek yogurt), lime zest, lime juice, and sugar. Adjust seasoning as needed.
Assemble the Salad:
Wash and pat dry the lettuce leaves.
Spread a spoonful of avocado mash on each lettuce leaf.
Top with the cherry tomato salad, shrimp, and a dollop of sour cream sauce.
Garnish with lemon zest, ground pepper, and cilantro or parsley.
Serve and Enjoy!
