Tuesday, May 29, 2012

Fiesta Shrimp Wedge Salad

Party in my Mouth! This was an amazing idea!
A spicy kick, a light flair, and a healthy low fat feast! Gotta love simple good eats.... they ROCK!

Dairy, Gluten, and Oil Free!

Complexity Level: Easy
Servings: 2
Fiesta Shrimp Wedge Salad
What You Need:
1/4 head Iceberg Lettuce per serving
1 lb Shrimp, cooked and peeled (chilled)
1/2 tsp Cayenne Pepper
2 Roma Tomatoes
1/2 Red Onion
2 tbsp Minced Cilantro
1 tsp Salt
Juice of 2 Limes
Lemon/ Lime Zest

So simple and fresh you'll freak! To start, place the shrimp into a large bowl. Add the chopped tomato, cilantro, and onion. Next, add the lime juice, salt, cayenne pepper, tomatoes, and zest. Stir to toss the ingredients and evenly coat. Do a taste test -- does it need more alt? More cayenne pepper (I like it hot!).

Once you are satisfied with the mixture chill for 30 minutes. Cut your Head of lettuce into quarters, slicing a piece off the bottom so it stands upright on the plate. Spoon the shrimp mixture over the wedge of lettuce, assuring you get some of those tasty juices over it to act as a dressing. Although oil free, this makes for a fresh salad zing, giving the entire meal a light and delicate touch!

Thanks for stopping of for my healthy lunch!


  1. Oh wow, this wedge salad sounds awesome!

  2. Oh wow, this wedge salad sounds awesome!

    1. Thanks Peggy! It was super low fat and tasty!!! I hope you enjoy :) Thanks for stopping by!!


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