Broiled Shrimp & Spicy Poblano Salad

Ellen Whiteman

Broiled Shrimp & Spicy Poblano Salad is a delicious Mexican-inspired seafood salad with broiled shrimp and a spicy poblano dressing. It is served with garlic-flavored couscous, black beans, plum tomatoes, cilantro, and lime juice. This dish is perfect for pescatarians and those who enjoy spicy and flavorful salads.

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🐟 Pescatarian
Mexican
Spicy
Seafood
Salad
Broiled

20 mins

8 mins

Nutritional Value

null

Ingredients

Total: 16Serves: 4
1 pound Shrimp
Olive oil-flavored cooking spray
2 teaspoons Minced garlic
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Ground cumin
2 tablespoons Olive oil
1 package Garlic-flavored couscous
Notes:

uncooked

1 can Black beans
Notes:

rinsed and drained

1 Poblano chile
Notes:

seeded and finely chopped

8 ounces Plum tomatoes
Notes:

chopped

1/4 cup Cilantro
Notes:

chopped

1/4 cup Lime juice
Notes:

fresh

1 teaspoon Salt-free Mexican seasoning
1/4 teaspoon Salt
1/4 teaspoon Black pepper

Instructions

Step 1 : Shrimp

Preheat broiler. Coat a baking sheet with cooking spray. Combine shrimp and remaining 5 ingredients, stirring to coat; place shrimp on baking sheet. Broil 6 to 8 minutes or until shrimp turn pink. Spoon shrimp over Spicy Poblano Salad.

Step 2 : Poblano Salad

Prepare couscous according to package directions, omitting oil. Spread couscous on a baking sheet; cool 10 minutes. Combine black beans and remaining 7 ingredients in a medium bowl. Add couscous; toss gently.

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