Shrimp Fajita Salad
with bell peppers / tomatoes / corn / Latin spices
This salad, first featured in April 2015, was totally inspired by Chipotle's fajita salad bowl but you can't get shrimp there! This is a quick and flavorful salad that works even if you prefer to swap in a different protein or add some extra veggies.
Tags
Proteins
Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
366
Just a moment...
% Daily Value
Total Fat
18g
27%
Just a moment...
Saturated Fat
4g
19%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
151mg
50%
Just a moment...
Sodium
838mg
35%
Just a moment...
Total Carbohydrate
33g
11%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
7g
Just a moment...
Protein
22g
Just a moment...
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. Store separately. (Can be done up to 3 days ahead)
- Prepare dressing - Chop garlic. Whisk garlic with red wine vinegar, Dijon mustard, sour cream, paprika and cooking oil (the portion for the dressing). Season to taste with salt and pepper.
- Romaine / Tomatoes - 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 (the portion for the salad) and then shallots to heated oil with a sprinkle of salt. Saute until softened, ~3 minutes.
- Next add peppers and saute for another 3 minutes.
- Fold in shrimp and toss for another 4 minutes or until shrimp are cooked through.
- 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 on top!
Nutrition Facts
Amount Per Serving
Calories
366
Just a moment...
% Daily Value
Total Fat
18g
27%
Just a moment...
Saturated Fat
4g
19%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
151mg
50%
Just a moment...
Sodium
838mg
35%
Just a moment...
Total Carbohydrate
33g
11%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
7g
Just a moment...
Protein
22g
Just a moment...
Reviews
Ratings
28 reviews
We sauteed everything together and added black beans and served it as a rice bowl. I'm sure it would have been good as a salad also. Looking forward to having the left overs in a wrap for lunch.
0 HelpfulMade as written but realized at the last minute that I didn't have all the ingredients for the dressing. Would like to try it again with the dressing
0 Helpful