Description
A zesty and healthy Southwestern Shrimp Salad packed with flavor and nutrients.
Ingredients
Scale
- 3 tablespoon olive oil
- 2 teaspoon chili powder
- 2 tablespoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 16 ounces shrimp peeled, deveined, tail-off
- 6 cups finely chopped romaine lettuce
- 15 ounce can black beans, drained and rinsed
- 2 cups frozen corn, cooked and cooled
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
- 2 cups fresh cilantro
- ½ cup plain Greek yogurt
- 1 jalapeno, stem and seeds removed
- 3 tablespoon lime juice
- 2 cloves garlic, minced
- ¼ cup olive oil
- 1 teaspoon honey
- ½ teaspoon salt
Instructions
- In a bowl, combine olive oil, chili powder, lime juice, garlic powder, cumin, and salt. Add shrimp and toss to coat.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through.
- In a large bowl, combine romaine lettuce, black beans, corn, cherry tomatoes, and avocado.
- In a blender, combine cilantro, Greek yogurt, jalapeno, lime juice, garlic, olive oil, honey, and salt. Blend until smooth.
- Add the cooked shrimp to the salad and drizzle with cilantro dressing. Toss gently to combine.
- Serve immediately and enjoy your Southwestern Shrimp Salad!
Notes
- Feel free to adjust the spice level by adding more or less jalapeno.
- This salad can be made ahead of time; just keep the dressing separate until serving.
- For a vegan option, substitute shrimp with grilled tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Southwestern Shrimp Salad, Healthy Salad, Shrimp Recipe, Zesty Salad