You know those days when you get home and you’re tired and it’s hot and you don’t really want to cook but you’re too lazy to go out? Well, that’s how this “accidental” dinner came about.
It all started with the shrimp. I thought I’d BBQ it, but didn’t feel like starting the grill. So then I figured I’d just bake in the oven–always good and so easy. Then I spotted the corn on the cob in the fridge and decided to have that with the shrimp. But then I knew I had some leftover spinach that I really needed to use and…oh…the peppers. (Remember all those peppers). Before I knew it I was eating the best spicy shrimp and corn salad.
So next time you have one of those days, but want to end with a quick and delicious dinner–this blog’s for you!
- 6-8 shrimp
- 8 cherry tomatoes, cut in half
- 1/8 red onion, sliced thin
- 1 fresh corn on the cob
- 1 large jalapeno, sliced
- plateful of spinach
- 1 lime
- 1 sliced jalapeno
- olive oil, only enough to coat shrimp
- 2 cloves garlic, chopped
- fajita seasoning
- s & p to taste
- 2 tsp sriracha
- 1 tsp olive oil
- 1 lime, juiced
- Spicy Stir Fry Chicken With Broccolini & Baby Bok Choy
- A Savory Chicken Vegetable Soup That’s Big On Taste and Small on Calories
Categories: Fish, Vegetables
Tags: corn and shrimp salad, jalepeno shrimp salad, shrimp salad
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