Shrimp salad with Brown Rice

Shrimp Salad

I love recipes with shrimp. :)  Shrimp is my favorite way to eat fish. This was a nice combination and easy to make as well. That makes it even better. It is nice to have options for light easy meals. You could put this mixture into taco  shells or tortillas, if you cut off the tails ahead of time. This would be a wonderful summer salad.


Ingredients: 4 servings
1 1/2 lb frozen cooked shrimp
1 T oil
1/3 C water
1/4 to 1/2 tsp chili powder
1 to 1/2 tsp sea salt
2 tsp fresh lime juice
1 avocado chopped up
2 roma tomatoes chopped
1/4 C purple onion chopped up
1 to 1 1/2 C chopped coleslaw or cut up cabbage
2-3 C cooked brown rice
top with lime juice and chili powder 


Directions:
1. Heat skillet with oil. pour in the shrimp and water and chili powder. Heat for just a couple minutes. Place lid on to let them heat up faster. Don't over cook they will become tough. Add salt after cooking then set aside with lid on the pan. 
2. In individual bowls place 1/2 C of brown rice, then place the shrimp on top 6-7 (you could cut off the tails ahead of time), then 1/4 C coleslaw or cut cabbage, then chopped up avocados, onion, and tomatoes on tossed on top. Sprinkle chili powder on top if desired, a little salt and fresh lime juice. Enjoy!