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Summer Shrimp Bowl

Ensalada veraniega de cangrejo


  • 6 medium shrimp
  • 4 cup fresh leafy greens
  • ½ cut Italian dressing
  • 2 tablespoons sesame oil
  • 2 tsp sesame seeds
  • ½ tablespoon cornstarch
  • Salt and pepper to taste
  • 1 sweet baked potato


Place shrimp on a plate lined with a layer of paper towel. Pat dry. Place in a large bowl and cover with ½ of the salad dressing. Let stand for 10 minutes. Drain well. In a clean bowl, toss marinated shrimp gently with cornstarch and salt. Bring the pan with sesame oil to high heat for about 5 minutes. Add shrimp and stir for 5 minutes. Serve over fresh greens and mix with the rest of the dressing. Garnish with sesame seeds.

Cut sweet potato into cubes and bake. In a bowl place greens, sweet potato, shrimp, and the rest of the ingredients. Sprinkle with sesame seeds.

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