Shrimp Fajita Salad
with bell peppers, tomatoes and corn tossed in 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 cup Corn kernels, frozen or canned, thawed or drained and rinsed; 1 Tbsp Oil, cooking; 1 cup Tortilla chips (opt), crushed; 1 clove Garlic, chopped; 3 Tbsp Vinegar, red wine; 2 tsp Mustard, Dijon; 1/4 cup Sour cream (sub plain or Greek yogurt); 1/2 tsp Paprika, smoked; 2 Tbsp Oil, cooking

Active: 25 Total: 25

Original GF Paleo Vegetarian

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.

Proteins

Shellfish

Cuisines

Latin

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
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

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, sour cream, paprika, and cooking oil. Season to taste with salt and pepper.
Romaine / Tomatoes / Tortilla chips (if using) - Prep as directed.
Corn - Warm in microwave for frozen or drain and rinse for canned.

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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, 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!

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