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Shrimp Fajita Salad
with bell peppers, tomatoes and corn tossed in Latin spices

Active: 25 min Total: 25 min

Our members love our Latin dishes and this one doesn't disappoint. Filled with lots of colorful veggies and finished with quick-cooking shrimp, this weeknight meal comes together effortlessly.
Smarts: Double the saute and use the filling in wraps for an easy next-day lunch.

Ingredients

Servings:
4
Metric
Shrimp Fajita Salad:
  • Shrimp - 1 lb, shelled and deveined
  • Garlic powder - 1/2 tsp
  • Paprika, smoked - 1/2 tsp
  • Coriander - 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
  • Corn kernels, frozen or canned - 1 cup, thawed or drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tortilla chips (opt) - 1 cup, crushed
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Shrimp - Defrost, rinse, and pat dry. Toss with garlic powder, paprika, coriander, cumin, and some salt. (Can be done up 1 day ahead)
  2. Shallots / Bell Peppers / Green onions - Prep as directed (Can be done up to 3 days ahead)
  3. Prepare dressing - Mince garlic. Whisk garlic with red wine vinegar, Dijon mustard, sour cream, paprika, and cooking oil. Season to taste with salt and pepper.
  4. Romaine / Tomatoes / Tortilla chips (if using) - Prep as directed.
  5. Corn - Warm in microwave for frozen or drain and rinse for canned.

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Make

  1. 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.
  2. Next add shrimp and saute for another 3 minutes.
  3. Fold in peppers and toss for another 3 minutes or until shrimp are cooked through. Remove and set aside.
  4. Assemble salads with romaine, tomatoes, corn and green onions. Toss with shrimp and peppers and dressing. Season to taste with salt, pepper, or more of the spices, and sprinkle crushed tortilla chips (if using) on top!

Nutrition Facts

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

Ratings

Original (136)
Gluten-free (6)
Paleo (17)
Vegetarian (14)

55 reviews

Great flavors and an easy way to prepare tofu. Next time I will add some rice and black beans. Avocado would have been a great addition too. I made dressing as described and did not have any problems with taste.

By: Megan
Posted: Aug 19, 2019
Diet: Vegetarian
0 Helpful

This made such a change for us I don’t normally cook things like this but it was lovely. I just changed the sour cream for vegan creme fraiche (I am dairy intolerant) & also added extra prawns it was so nice.

By: Karen
Posted: Mar 21, 2019
Diet: Original
0 Helpful

I should have doubled the shrimp. Otherwise, a great recipe. I’d also add the peppers earlier next time. Any way to increase the calories? I normally eat triple the serving size of this. I’m tall.

By: Tatyana
Posted: Mar 05, 2019
Diet: Original
0 Helpful

I made it as-is except I doubled the shrimp and added avocado to the salad. We thought it was fabulous. Will definitely make this again.

By: Tessa
Posted: Jan 01, 2019
Diet: Original
0 Helpful

Good for a beginner. My friends and husband really liked it.

By: Christine
Posted: Nov 27, 2018
Diet: Original
0 Helpful

Subbed whole milk plain yogurt for sour cream in the dressing and it was delicious, not too sour at all. The smoked paprika really adds a nice flavor to the dressing. Subbed onions for the shallots which worked great.

By: Andrea
Posted: Jul 26, 2018
Diet: Original
0 Helpful