SALADS
Southwest Shrimp Salad
A bold and zesty salad loaded with blackened shrimp, crisp romaine, black beans, sweet corn, creamy avocado, pico-style vegetables, and crunchy tortilla strips. A creamy chipotle lime dressing brings everything together.
Instructions
-
Pat the shrimp dry. Toss with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice.
-
Heat a skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side, or until pink, opaque, and cooked through. Remove from the heat.
-
In a small bowl, whisk together the Greek yogurt or sour cream, mayonnaise, chipotle in adobo, lime juice, honey, garlic powder, and salt. Add water 1 teaspoon at a time until the dressing reaches your preferred consistency.
-
Add the romaine, tomatoes, corn, black beans, red onion, avocado, cilantro, pepitas, and tortilla strips to a large salad bowl.
-
Arrange the cooked shrimp over the salad.
-
Drizzle with chipotle lime dressing and toss gently to combine.
-
Finish with extra cilantro, pepitas, and a squeeze of fresh lime. Serve immediately.
Simple tip.
For extra flavor, char the corn in a hot dry skillet for a few minutes until some of the kernels are lightly browned before adding it to the salad.
Make it your own.
Add shredded cabbage, jalapeño, extra pico de gallo, or a sprinkle of cheese. Adjust the chipotle in the dressing depending on how smoky and spicy you want it.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
540
PROTEIN
32 g
CARBOHYDRATES
36 g
FAT
28 g
FIBER
9 g
SERVING SIZE
½ recipe
