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Nouri Shify

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Chili Lime Shrimp Salad 🔥🥑🍤🌶

Because you're gonna require several QUICK, EASY, fresh meals that are straight 🔥 fire, to keep in your arsenal this Summer!
You've got just a few minutes?...You've got enough time make this!

I used my large cast iron pan for those nice charred edges on the shrimp! I bet they'd turn our awesome with a few minutes on the grill, if you don't want to heat up your kitchen.

makes 4 servings

Ingredients:
1 lb. raw shrimp, peeled and deveined
6-8 small red chilies
1 Tablespoon avocado oil, or olive oil
8 cups mixed baby organic greens
1 large avocado, chopped and drizzled with fresh lime juice to prevent browning
1 English cucumber, chopped
1 cup cherry tomatoes, halved
1 small red onion, sliced

For the dressing & marinade:
4 Tbsps olive oil, or avocado oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
2 small limes, juiced
1 tsp raw honey
sea salt and fresh ground black pepper, to taste (about an 1/8 teaspoon each)

Instructions:
Start by whisking all the dressing/marinade ingredients in a small bowl.

Add 1/3 of the mixture over your raw shrimp and gently stir to coat.
Marinate for at least 15 minutes if time allows.
Set aside the remaining, untouched, unused dressing to toss later with salad.

Heat 1 Tablespoon oil in a large non-stick pan (I used cast iron for that nice blacked flavor and color) over medium heat and once hot, and pan is evenly coated with oil; add in your marinated shrimp, and chilies in a single layer.
Saute shrimp and chilies for just 3-4 minutes, or until opaque in color.

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- More healthy fats⁠
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How do you like your eggs??.
This plate brought back some nostalgia to my Persian breakfasts.

The fresh herbs, the walnuts, the feta, it just blends so well together and taste like childhood.
This lineup hits the spot. These eggs come out extra creamy without any cheese and the fresh herbs add a ton of delicious flavor. Even if you keep out the herbs, you gotta try eggs this way. Two secrets: First: low and slow - I cant emphasize this enough. And two: turn off the heat and remove just a tad before they are done as the eggs continue cooking in their own heat.
Here is how I made everything:
1.Crack your eggs in a bowl. Then season with salt and pepper or whatever else you’d like and give it a good whisk. I like extra fresh ground pepper, but you do you.
2.Get a pan on low-medium heat, bring the pan up away from the heat, immediately add cooking oil/butter of choice, put the pan on the stove, and put it on low heat.
3.Add in the eggs and gently stir in the eggs back and forth using a spatula. Slowly. On low heat. Patience is key!
4.Turn off the heat when the eggs look just about done, as the eggs will continue to cook in their own heat after.
5. Eat as is or with anything else you’d like. I put a good dose of fresh herbs (parsley, cilantro, dill, and some mint). Use whatever you like.
6. Added a nice block of feta with some roasted walnuts, some more fresh herbs, and about a third of an avocado.
7.Added some Persian cucumbers and cherry tomatoes for a little extra middle eastern vibe.
8.Topped it all with Aleppo pepper flakes for a little heat. . I absolutely love these flavors - a great way to kick off the morning and keeps you full for a while! . Make it a great Thursday 👊🏼👊🏼

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