Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a small bowl, mix
Garlic Chipotle Salsa (15 g)
,
Water (15 mL)
,
Chili Powder (3 g)
,
Ground Cumin (as needed)
,
McCormick® Garlic Powder (as needed)
,
Onion Powder (as needed)
, and
Ground Turmeric (as needed)
. Stir well to combine.
Step 3
Coat
Cooked Shrimp (240 mL)
in the seasoned mixture, then spray baking pan with
Coconut Oil Cooking Spray (as needed)
and spread shrimps in a single layer, cook for approximately 7 minutes.
Step 4
While shrimps cook, add
Salad Greens (300 g)
to two large salad bowls, then top each bowl evenly with the
Roma Tomatoes (2)
and
Avocado (1)
.
Step 5
Add 2 tablespoons
Shredded Mexican Cheese Blend (30 g)
, 2 tablespoons
Sour Cream (60 g)
and 2 tablespoons
Salsa (65 g)
to each bowl.
Step 6
Top with a serving of
Multigrain Tortilla Chips (to taste)
or
Blue Corn Tortilla Chips (to taste)
in each bowl.
Step 7
Allow shrimps to cool a few minutes, then top the loaded salads with shrimps. Add
Sriracha (to taste)
sauce if you prefer a little kick. Serve and enjoy!
