10ouncesraw shrimppeeled, deveined, tails off (thaw if using frozen)
1/4teaspoonancho chili powder
for the bowls
2cupschopped romaine lettuce
1cupchopped or shredded red cabbage
make the salsa
In a small bowl, combine the lime and lemon juices, agave syrup, ginger, and a big pinch of salt. Stir well and set aside. Add the remaining salsa ingredients to a medium bowl and toss with the lime dressing and 1/2 teaspoon salt. Cover and refrigerate for at least two hours.
marinate and cook the shrimp
Toss the shrimp with some olive oil and the spices and salt to thoroughly coat. Heat 1 tablespoon of olive oil a large saute pan over medium. Add the shrimp to the pan when the oil beings to shimmer. Sear the shrimp on both sides until pink and plump.
Line two pasta bowls with equal amounts of the romaine and red cabbage. Spoon couscous over each, followed by a layer of salsa. Divide the shrimp between the two bowls and layer over the salsa. Finally, top both bowls with a generous helping of salsa.
Spicy Shrimp with Sweet and Zesty Mango Salsa Cinco De Mayo Bowls was originally published on https://soupaddict.com/shrimp-salsa-cinco-de-mayo-bowl/