Shrimp Fajita Salad
with bell peppers, tomatoes and avocado tossed in Latin spices
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
- 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
- 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
- Avocados - 1 , cubed
- Oil, cooking - 1 Tbsp
Prep
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Shrimp - Defrost, rinse, and pat dry. Toss with garlic powder, paprika, coriander, cumin, and some salt. (Can be done up 1 day ahead)
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Shallots / Bell Peppers / Green onions - Prep as directed. (Can be done up to 3 days ahead)
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Prepare dressing - Mince garlic. Whisk garlic with red wine vinegar, Dijon mustard, honey, paprika, and cooking oil. Season to taste with salt and pepper.
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Romaine / Tomatoes - Prep as directed.
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Avocados - Cube.
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Make
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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.
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Next add shrimp and saute for another 3 minutes.
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Fold in peppers and toss for another 3 minutes or until shrimp are cooked through. Remove and set aside.
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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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