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

Active: 25 min Total: 25 min

This meal was such a hit the week of 4/13/15 that we're not only bringing it back for Favorites Week but we also made it part of our sample meal plans too! Enjoy these fun Latin flavors in a refreshing, crunchy summer salad.
Smarts: Double the saute and use the filling in wraps for an easy next-day lunch.

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 {FW 6/27/16}:
  • Shrimp - 1 lb, shelled and deveined
  • Garlic powder - 1/2 tsp
  • Paprika - 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
  • Romaine lettuce - 1 head, chopped
  • Tomatoes, roma - 3, chopped
  • Tortilla chips (opt) - 1 cup, crushed
  • Corn kernels, frozen or canned - 1 cup, thawed or drained and rinsed
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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. (Can be done up to 3 days ahead)
  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 (102)
Gluten-free (4)
Paleo (11)
Vegetarian (24)

38 reviews

I added avocados as well based on someone's recomendation. Yummy! And very easy.

By: Nika
Posted: Jun 20, 2017
Diet: Original
0 Helpful

Good summer dish

By: JESSICA
Posted: Jan 12, 2017
Diet: Original
0 Helpful

Husband LOVED this -- he said it reminds him of a favorite salad he used to order at a restaurant.

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful

used what was on hand (onion instead of pepper), sauteed the corn quickly at the end, didn't need the crushed chips, but would have used avocado if it was ripe. and for the dressing, added a tiny bit of maple almond yogurt since I wanted this to be dairy free, helped adjust the dressing. I was in the mood for a shrimp salad, this hit the spot.

By: Christine
Posted: Nov 30, 2016
Diet: Gluten-free
0 Helpful

So tasty! Loved the tangy dressing.

By: Allison
Posted: Nov 27, 2016
Diet: Original
0 Helpful

Good. I added honey to the dressing. I thought it was a bit too tart.

By: jamie
Posted: Nov 14, 2016
Diet: Vegetarian
0 Helpful