Cilantro Shrimp Salad

23 May

Now making their debut on Eat Cake for Breakfast- vegetables!

That’s right, we’re not all cookies and cupcakes around here. No sir. We’d like to be, but vegetables are requisite once in a while.

Or so say the experts.


In other news– it’s almost summer! You heard it here first.

Pretend you haven’t been wearing your white jeans for months and dig them out of storage (or your laundry bin). Kick on the A/C and if you live anywhere below Pennsylvania, kiss your straight hair goodbye until September.

Ok I lied- October.


It’s not the heat that’ll kill you, it’s the humidity (…groan).

It’s actually been a pretty humid week here, considering it’s May, and this salad was a breath of fresh air. From my air conditioner. Inside my apartment.

But really, it’s light, colorful, full of flavor, and really just a bunch of stuff chopped up and tossed together (read: foolproof- my specialty).



Cilantro Shrimp Salad

Yield 2-3 servings


2 avocados

2 medium tomatoes

16 oz can black beans

1 cob corn

2 tbsp olive oil

1 cup loosely packed cilantro, unchopped

1 lime

1 clove garlic

3/4- 1 lb shrimp, uncooked and deveined


Dice avocado and tomato to desired size and add to large bowl. Slice corn from cob and add to bowl as well. Open the black beans and drain/rinse before adding to bowl (totally optional, but I didn’t want the juice to overwhelm the other flavors).

In food processor or blender, add roughly a cup of unchopped cilantro. Blend/chop and slowly pour in olive oil and the juice of half a lime. Add salt/pepper to taste.

Dice your garlic and mix with raw shrimp. Add salt/pepper and cook over grill/grill pan (or any ol’ pan will do) until just pink and cooked through. Remove from heat and add juice of the other half lime.

Pour shrimp and cilantro dressing into bowl and mix until evenly coated.


30 mins


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