Deconstructed Taco Salad Shrimp Bowl | Anything But Ramen

Anything But Ramen

Name: Deconstructed Taco Salad Shrimp Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: American
Ingredients: Spicely Organics Garlic Powder, Organic; Spicely Organics Chili Powder, Organic; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Prymat Seasoning, Cabbage Dish; Belfiore Cheese Crumbled Feta Cheese; Maldon Salt; Jacobs Farm Organic Padron Pepper; Wr Cdsl Shrimp; LAV Juice Glass; Organic Minced Garlic; Josie's Organic Cilantro; Large Haas Avocados; Crystal Geyser Alpine Spring Water, Natural; Organic Red Romaine Lettuce

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Deconstructed Taco Salad Shrimp Bowl

Serves 115 mins prep10 mins cook

In honor of #tacotuesday I made my own deconstructed taco salad SHRIMP BOWL 🌱🌮✨ This was SO easy since I just used whatever I had in my fridge 💃🏼 Not to mention also beyond delicious & fresh 🤤 I also blended up a dairy free avocado dressing on top 🙌🏻🥑 Hope you’re having the best Tuesday friends! 💛

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

tbsp garlic powder

tbsp chili powder

head purple cabbage

oz feta

tsp salt

pepper

shrimp

fl oz lime juice

clove garlic clove

bunch cilantro

haas avocado

Crystal Geyser Alpine Spring Water, Natural

cup water

head romaine lettuce

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Instructions

Defrost frozen shrimp in a bowl of cold water for 15-20 minutes. Meanwhile, chop Romaine and cabbage. Remove shells from shrimp, season with chili powder, garlic powder, salt & pepper. Heat skillet over low-medium heat with olive oil, add shrimp and cook on each side for 2-3 minutes. Add shrimp and crumbled feta to the bowl. Blend all ingredients for the dressing (1/2 avocado, 1/4 cup water, 1 tablespoon olive oil, juice from 1 lime, 1 garlic clove, cilantro—optional, salt & pepper) and add on top of the salad.

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