Shrimp Fajita Salad
bell peppers / tomatoes / avocado / Latin spices

Name: Shrimp Fajita Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1/2 tsp Garlic powder; 1/2 tsp Paprika, smoked; 1/4 tsp Coriander, ground; 1/4 tsp Cumin; 1 bulb Shallots, sliced; 1 Bell peppers, green, sliced; 1 Bell peppers, red, sliced; 2 stalks Green onions, sliced thinly; 1 head Lettuce, romaine, chopped; 3 Tomatoes, Roma , chopped; 1 Avocado, cubed; 1 Tbsp Oil, cooking; 1 clove Garlic, chopped; 3 Tbsp Vinegar, red wine; 2 tsp Mustard, Dijon; 2 tsp Honey; 1/2 tsp Paprika, smoked; 5 Tbsp Oil, cooking

Active: 25 Total: 25

Original GF Paleo Vegetarian

Not gonna lie - this is totally inspired by Chipotle's fajita salad bowl but you can't get shrimp there! Enjoy this quick and flavorful salad and feel free to swap in whatever proteins you love.
Smarts: Double the saute and have them as wraps the next night.

Ingredients

Metric

Servings:

Shrimp Fajita Salad:

Shrimp, peeled and deveined - 1 lb
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
Tomatoes, Roma - 3 , chopped
Avocado - 1 , cubed
Oil, cooking - 1 Tbsp

Paprika Dressing:

Garlic - 1 clove , chopped
Vinegar, red wine - 3 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Paprika, smoked - 1/2 tsp
Oil, cooking - 5 Tbsp

Prep

Shrimp - Defrost, rinse, and pat dry. Toss with garlic powder, paprika, coriander, cumin, and some salt. (Can be done up 1 day ahead)
Shallots / Bell Peppers / Green onions - Prep as directed (Can be done up to 3 days ahead)
Prepare dressing - Mince garlic. Whisk garlic with red wine vinegar, Dijon mustard, honey, paprika, and cooking oil. Season to taste with salt and pepper.
Romaine / Tomatoes - Prep as directed.
Avocado - Cube.

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Make

Heat a non-stick pan or skillet over medium-high heat. Add cooking oil and then shallots to heated oil with a sprinkle of salt. Saute until softened, ~3 minutes.
Next add shrimp and saute for another 3 minutes.
Fold in peppers and toss for another 3 minutes or until shrimp are cooked through. Remove and set aside.
Assemble salads with romaine, tomatoes, avocado and green onions. Toss with shrimp and peppers and dressing. Season to taste with salt, pepper, or more of the spices!

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