You ever see something amazing on Instagram and think, “Ohhh, that looks so good! I’m going to make something like that”..without even trying the original recipe in the first place? Yeah, me too! Haha!
So I saw this amazing chipotle shrimp and strawberry salad by Maggie Jeninga @mfreshkitchen and decided that I wanted to make something similar. So here is my go with my own little spin on it (but I will totally have to try her recipe now that this experiment is out of my system). Hmm, I’m going to call this…
“Southwestern Shrimp Mango Madness”.

This salad has Romaine lettuce, black beans, corn, pico de gallo, mango, avocado, black olives and shrimp. Sadly there is no “recipe”. I just added about how much lettuce I wanted (based on hunger) to a bowl. Then, I rinsed both black beans and sweet corn and set them aside. You can make your own pico, but if you are in a rush or simply don’t feel like making anything just buy some pre-made. I cut up a half of a small avocado, sliced a few olives, and added some mango. About 3 tablespoons of each topping.
Then, I drizzled the shrimp with some olive oil and added some “homemade” taco seasoning.
Taco Seasoning
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon oregano
1/8 teaspoon cayenne pepper
Mix all ingredients together and store in an airtight container.
Yield: 48 servings (serving size: ¼ teaspoon)
The George Foreman grill made a comeback today for this very special occasion. I couldn’t tell you the last time I used that thing. I have a love for kitchen appliances and somehow it has been overlooked for a while. Anywho, I added a little dash of salt and pepper and squeezed some lime on it and Voila!
Southwestern Shrimp Mango Madness.

You can use any meat you would like. I am so sometimey with meat. Most of the time veggies are enough unless I really have a taste for meat. Experiment with the veggies you like, and fruit, that you like. You can even add rice or quinoa of you prefer. I really like these in the summer. They are full of goodies and are a light option especially on hot days. I won’t generally add a dressing for something like this. The pico, mango, & avocado end up vibing with the squeeze of lime and provide a fresh bite for me. If that is not your thing, just add a dressing of your choosing. I WILL say this is a very low sodium dish the way it is prepared.
Well, that’s all for now. I’ll be sure to try the chipotle shrimp and strawberry salad by Maggie Jeninga and share the deats.
Be inspired. Eat a salad.


