BetterMealRecipes

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: Approximately 30 minutes

Ingredients

For the Grilled Lime Shrimp:

1 pound (450 g) large shrimp, peeled and deveined

2 tablespoons olive oil

Juice and zest of 2 limes

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

For the Pineapple Salsa:

1 cup fresh pineapple, diced

1/2 red bell pepper, finely chopped

1/4 cup red onion, finely chopped

1 jalapeño, seeded and minced (optional, for extra heat)

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For the Salad:

6 cups mixed salad greens (e.g., lettuce, spinach, arugula)

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup sliced red onion

1/4 cup crumbled feta or goat cheese (optional)

1/4 cup sliced almonds or chopped nuts (optional)

Your favorite salad dressing (vinaigrette, lime dressing, or honey mustard work well)

Instructions

Prepare the Grilled Lime Shrimp:

Marinate Shrimp: In a bowl, combine olive oil, lime juice, lime zest, minced garlic, ground cumin, smoked paprika, chili powder, salt, and pepper. Add the shrimp and toss to coat. Let marinate for at least 15 minutes.

Preheat Grill: Preheat your grill to medium-high heat.

Grill Shrimp: Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water first). Grill the shrimp for about 2-3 minutes per side, or until they are opaque and cooked through. Remove from the grill and set aside.

Prepare the Pineapple Salsa:

Mix Salsa Ingredients: In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), and fresh cilantro. Stir in the lime juice and season with salt to taste. Mix well and set aside.

Assemble the Salad:

Prepare Salad Base: In a large salad bowl, toss the mixed greens with a light drizzle of your chosen salad dressing.

Add Toppings: Top the greens with avocado slices, cherry tomatoes, red onion, and crumbled feta or goat cheese (if using).

Add Shrimp and Salsa: Arrange the grilled shrimp on top of the salad and spoon the pineapple salsa over the shrimp and greens.

Optional: Sprinkle with sliced almonds or chopped nuts for added crunch.

Serve:

Plate the Salad: Serve the salad immediately, with extra lime wedges and dressing on the side if desired.

Tips:

Marinating Time: Even a short marinating time will add flavor to the shrimp, but if you have more time, let them marinate longer.

Grilling: Ensure your grill is hot for a good sear on the shrimp.

Salsa Variations: You can add other fruits or vegetables to the salsa based on your preference.

Enjoy your Grilled Lime Shrimp Salad with Pineapple Salsa—a refreshing and vibrant dish that combines zesty shrimp with a sweet and tangy salsa

Ingredients:

• For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
• For the filling:
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup key lime juice (fresh or bottled)
  • 1 tablespoon key lime zest
• For the topping:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Prepare the crust: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then let it cool completely.
3. Make the filling: In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Gradually add the key lime juice and zest, mixing until well combined. Pour the filling into the cooled crust.
4. Bake the pie: Bake the pie for 15 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
5. Prepare the topping: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
6. Serve: Garnish with additional lime zest if desired. Slice and serve chilled.

Nutritional Information (per serving):

• Calories: 450
• Total Fat: 28g
  • Saturated Fat: 16g
• Cholesterol: 160mg
• Sodium: 180mg
• Total Carbohydrates: 45g
  • Dietary Fiber: 1g
  • Sugars: 35g
• Protein: 6g