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Chipotle Shrimp Salad

This is a low calorie version of Rubio's mango avocado salad. With high volume and protein, this salad will help keep you full and makes meal prep so much easier!
Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 16 mins
Course Main Course
Cuisine Mexican
Servings 1 person
Calories 450 kcal

Equipment

  • Pan
  • knife
  • bowl

Ingredients
  

  • 225 grams Romaine Lettuce
  • 12 Shrimp
  • 3/4 cup Black Beans
  • 1 cup Fajita Veggies
  • 1/2 cup Canned Corn

Chipotle Sauce

  • 4 tbsp Cilantro
  • 60 grams Light Mayo
  • 120 grams Light Sour Cream
  • 7 grams Chipotle Pepper Sauce

Seasoning

  • Lemon Pepper
  • Tiger Hot Sauce
  • Red Pepper Flakes
  • Garlic Salt
  • Spray Butter

Instructions
 

  • De-thaw Shrimp if frozen.
  • Put Romaine lettuce in eating bowl.
  • Heat pan and spray with 0 cal spray.
  • Cook fajita veggies and corn together
  • Place veggies on lettuce.
  • Heat up your black beans on the pan.
  • Season with garlic salt.
  • Place black beans on top of the salad.
  • Place shrimp in pan and spray with 0 cal spray butter.
  • Season shrimp with as much seasoning wanted and drizzle hot sauce on top.
  • Once cooked, place Shrimp on top of salad.

Chipotle Sauce

  • Chop cilantro finely.
  • Combine all chipotle sauce ingredients together.
  • Use only 30 grams of chipotle sauce on your salad.
Keyword high volume, salad, shrimp