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 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; 1 lb Shrimp, shelled and deveined; 1/2 tsp Garlic powder; 1/2 tsp Paprika; 1/4 tsp Coriander; 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 Romaine lettuce, chopped; 3 Tomatoes, roma, chopped; 1 cup Gluten-free tortilla chips (opt), crushed; 1 cup Corn kernels, frozen or canned, thawed or drained and rinsed; 1 Tbsp Oil, cooking

Active: 25 Total: 25

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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 - 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
Gluten-free tortilla chips (opt) - 1 cup , crushed
Corn kernels, frozen or canned - 1 cup , thawed or drained and rinsed
Oil, cooking - 1 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. (Can be done up to 3 days ahead)
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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