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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20 mins
8 mins
Nutritional Value
Ingredients
uncooked
rinsed and drained
seeded and finely chopped
chopped
chopped
fresh
Instructions
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.
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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