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Shrimp Fajita Salad
with bell peppers / corn / avocados

Active: 30 minTotal: 30 min

We've featured this shrimp fajita salad in the past (most recently in 2017) and it always gets great reviews from our community for coming together quickly and offering great color and texture. Adding crumbled tortilla chips at the end is totally optional, but we highly recommend it!

Tags

Ingredients

Servings:
4
Metric
Creamy Paprika Dressing:
  • Garlic - 1 clove, chopped
  • Vinegar, red wine - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)
  • Paprika, smoked - 1/2 tsp
  • Oil, cooking - 2 Tbsp
Shrimp Fajita Salad:
  • Shrimp - 1 lb, shelled and deveined
  • Garlic powder - 1/2 tsp
  • Paprika, smoked - 1/2 tsp
  • Coriander, ground - 1/4 tsp
  • Cumin - 1/4 tsp
  • Shallots - 1 bulb, sliced
  • Bell peppers, green - 1, sliced
  • Bell peppers, red - 1 , sliced
  • Green onions - 2 stalks, sliced thinly
  • Lettuce, romaine - 1 head, chopped
  • Avocados - 1, cubed
  • Corn kernels, frozen or canned - 1 cup, thawed or drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tortilla chips (opt) - 1 cup, crushed

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make dressing - Chop garlic. Whisk garlic with vinegar, mustard, sour cream, paprika (portion for dressing), and cooking oil (portion for dressing). Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  2. Shrimp - Defrost, rinse, and pat dry. Toss with garlic powder, paprika (portion for salad), coriander, cumin, and some salt. (Can be done 1 day ahead)
  3. Shallots / Bell Peppers / Green onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  4. Lettuce / Avocados - Prep as directed.
  5. Corn - Defrost in microwave for frozen or drain and rinse for canned.

Make

  1. Heat a nonstick pan or skillet over medium-high heat. Add cooking oil (portion for salad) and then shallots to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
  2. Add peppers and saute for 3 minutes more.
  3. Fold in shrimp and toss until shrimp are cooked through, 4 to 5 minutes.
  4. Assemble salads with lettuce, avocados, and corn. Toss with shrimp, peppers, and dressing. Season to taste with some salt and pepper. Sprinkle green onions and crushed tortilla chips on top!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 31 reviews

Great dressing!

By: Angela
Posted: Oct 16, 2018
Diet: Original

My family loved this.

By: Angela
Posted: Oct 13, 2018
Diet: Original

Very nice and light, yet packed with flavor!!

By: Courtney
Posted: Oct 12, 2018
Diet: Paleo

Amazing!

By: Carrie
Posted: Oct 11, 2018
Diet: Paleo

So delicious! Doubled the spices for the shrimp based on others' reviews, and also only used 2 tbsp for the vinegar in the dressing.

By: ali
Posted: Oct 09, 2018
Diet: Vegetarian

This is one of my favourite CookSmarts recipes! I doubled the spices for the shrimp and 2 Tbsp of red wine vinegar instead of 3. It was delicious! The salad would be good with other add ins too depending on what you have to use up (cheese, beans, etc).

By: Carli
Posted: Oct 08, 2018
Diet: Original