Spicy shrimp, corn and avocado cocktail salad

I am originally from California so I have a deep love of Mexican food, but here in Seattle it’s hard to find a decent place that serves good mexican. But we always have fresh seafood and I am always looking for ways to make my meals a little lighter. So I thought why not combine my love of mexican, spicy, and make a cute fun version of a shrimp cocktail. This is a fun meal to eat just for dinner or to serve as a light appetizer if you have a few guests over. Its super simple and quick to make!

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Ingredients: Serves about 4

  • 1/2 tsp chili powder
  • pinch of cayenne pepper (optional)
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp olive oil
  • 1/4 tsp of taco seasoning
  • 1/2 pound peeled and devained large shrimp
  • 1/2 diced avocado
  • 1/2 lime
  • 1 cup cooked corn (I used a frozen bag of colorful corn and cooked it according to the bag)

Directions:

  1. In a bowl mix together the chili powder, paprika, salt, pepper, and olive oil.
  2. Toss the shrimp into the spice mixture and make sure everything is coated.
  3. You can use a grill but I don’t have one so I heated up a grill pan on med-high heat and spray it with some cooking spray
  4. Place the shirmp on the grill pan and sear until are cooked through, about 2min per side. remove from the pan and let them cool down a little.
  5. In a bowl combine the corn, avocado, shrimp, taco seasoning, lime juice and toss together
  6. Divide the shrimp into cocktail glasses and garnish with a lime wedge!! I used these cute hybrid wine/martini glasses that I picked up at Home Goods

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Chickpea and Parsley salad

I find this salad to be so delicious and very satisfying. The garbanzo beans make the salad very filling, and the feta cheese coats everything to make a delicious dressing that combines everything together to make this Greek salad a perfect healthy treat!

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Chickpea, Feta and Parsley Salad

Serves about 4-5 as a side dish

  • 1 medium onion, diced
  • 3 cloves garlic
  • 1 1/2 tbs olive oil
  • a spoonful of red chili flakes
  • 1 (14oz) of garbanzo beans
  • 2 scallions, chopped
  • 1/2 cup chopped parsley
  • Juice of one lemon
  • 2oz (about a handful) of feta cheese
  • Salt and pepper

Heat 1 tablespoon of olive oil and cook the red onion till lightly golden. Add garlic and chili and cook till the garlic is fragrant, I like my food a little spicier so I added a little more. Set aside to cool so it doesn’t melt the feta when you mix it in.
Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.
Store in the fridge for a few hours before serving to let the salad marinate.

I hope that you find this version of a Greek salad as delicous as I do!!!

xoxo