This is such a super yummy recipe and I’m so excited to post it today. The theme of the week for Foodie Friday is “green foods” in honor of St. Patrick’s Day on Monday. I took that to mean salad and got to work recreating the Sweet Baja Shrimp salad I am always getting at Costa Vida
. They actually have a recipe posted on their website but I just winged it and only added what I really love. I usually get fajita vegetables and cheesy sauce and little tortilla strips on top, but I’m not trying to go broke here! When I recreate a recipe I like to make it and make it cheap so it’s not more cost effective to go out.
The first thing I did was mix up some guacamole. I make the best guac and I have a secret recipe that I’ll share. It’s a packet of McCormick guacamole mix and two avocados. Seriously, better than any pre-made guacamole you’ll buy and better than most of the complicated recipes out there. A bonus is the whole thing will only cost you a couple bucks!The next thing I did was mix half a chopped yellow pepper, half a chopped red pepper, and half a chopped mango. If you wanted to go the extra mile, you could probably add some spices, cilantro, lime juice, etc. but I was trying to get it done and keep it easy so I stopped at just chopping and mixing.
I bought fresh salad shrimp from the meat counter. I mixed butter, agave nectar, salt and pepper and threw the shrimp in. These came fresh and were pre-cooked so I only needed to toss them a few times until they were heated up. You could also buy fresh full sized shrimp and cook them, but those were $11.99/pound and these were $4.99/pound. Like I said, I’m not trying to go broke here!
The rest is super easy. I put romaine lettuce in the bowl, and topped with the shrimp. Then, I added my peppers and mangos to the top. I added a huge dallop of guacamole, and topped the whole thing with some crumbled cotija cheese. I had bought some southwest ranch to use on this, but after taking a bite, I decided it was perfect as is. Some of the butter from the shrimp leaked into the salad and between that and the guac, I had the perfect, creamy dressing.Not too shabby for a re-creation! I hope you’ll try this sometime and let me know what you think. Here’s the official recipe below:Mexican Shrimp SaladIngredients: 1/2 red pepper1/2 yellow pepper1 mango1 pound of pre-cooked salad shrimp1 bag of romaine lettuce2 avocados1 packet of McCormick guacamole seasoning1 small block of cotija cheesebutteragave nectarsalt, pepper to tasteDirections:Dice the red and yellow pepper halves and dice half a mango. Mix together and set aside. Mix two avocados with the McCormick seasoning packet and set aside. Toss the shrimp in a pan with butter, agave nectar, salt and pepper. Fill a bowl with romaine lettuce, add the shrimp, mango and pepper mixture, and guacamole. Put some crumbled cotija cheese on top. Enjoy! Serves about 4 people.Check out the other “green” foods bloggers have come up with below!