I saw this recipe from @calwillcookit and it looked just like the perfect fresh and detoxing recipe needed for lunches this week after 3 weeks of vacation in Asia! This could not have been easier to make and it was DELICIOUS! I made two adjustments here- first, he served them over rice, but I liked them on their own and was trying to do a grain detox, and second, I swapped the sour cream in the sauce for high protein cottage cheese to get more protein in these meals. Both suggestions I would do again so I'm writing them in the recipe below. Yum!
Ingredients:
For shrimp:
1 lb raw shrimp, deveined and shelled, thawed
2 tbsp taco seasoning mix (I used chili powder, cumin, smoked paprika, salt, pepper, garlic powder, onion powder, red chili flakes, and mexican oregano finely mixed)
2 tbsp EVOO
For salsa:
1 can black beans, rinsed
1 cup corn, charred (I used one can of corn because summer corn isn't good yet)
1 cup baby heirloom tomatoes, sliced
1/2 cup red onion, diced
1/2 cup poblano pepper, diced
1/2 bunch cilantro, finely chopped
juice 1 lime
salt to taste
pepper
garlic powder
1 tbsp red wine vinegar
For the creamy cilantro sauce:
1 cup cottage cheese
1 tbsp EVOO
2 cloves garlic
1/2 bunch cilantro
juice 1 lime
zest 1/2 lime
salt to taste
Directions:
1. Rinse and drain the shrimp, toss in seasonings, and cook 2-3 min per side in a med heat frying pan until cooked. Set aside.
2. To make the salsa, stir all ingredients and adjust for taste, set aside.
3. To make the sauce, blend all ingredients in an immersion blender and adjust for taste, using water if desired to get a saucier consistency.
4. Serve all together and enjoy!
