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Southwestern Shrimp Salad
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5 from 1 vote

Southwestern Shrimp Salad

Southwestern Shrimp Salad is a chopped romaine salad with corn, black beans, tomatoes, avocado, grilled chili lime shrimp, and a homemade cilantro dressing.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 638kcal

Ingredients

For the Shrimp:

  • 3 tablespoon olive oil
  • 2 teaspoon chili powder
  • 2 tablespoon lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 16 ounces shrimp peeled, deveined, tail-off

For the Salad:

  • 6 cups (approximately) finely chopped romaine lettuce
  • 15 ounce can black beans, drained and rinsed
  • 2 cups frozen corn, cooked and cooled
  • 2 cups cherry tomatoes, halved
  • 1 avocado, diced

For the Cilantro Dressing

  • 2 cups fresh cilantro about one bunch of cilantro - I use the stems and leaves
  • ½ cup plain Greek yogurt
  • 1 jalapeno, stem and seeds removed
  • 3 tablespoon lime juice
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • 1 teaspoon honey
  • ½ teaspoon salt

Instructions

For the Shrimp:

  • In a small bowl and the olive oil, lime juice, chili powder, cumin, garlic powder, and salt and stir well to combine.
  • Add the shrimp to a large bowl and toss with chili lime mixture. Let marinate until ready to cook, at least 10 minutes.

For the Dressing:

  • Place all of the dressing ingredients in a food processor or blender, and puree until blended.
  • Prep the rest of the salad ingredients.
  • Preheat grill to medium-high heat. (If not using a grill - heat a skillet over medium-high heat over the stove)
  • Place the shrimp on the grill/skillet and cook 3 minutes on each side, until pink and cooked through. If you find putting each shrimp individually on the grill tedious, you can cook them in a grill pan.
  • Add the shrimp to the salad and drizzle with dressing. Toss to combine.
  • Serve and enjoy!

Notes

  • If you know you won't eat the entire salad immediately, don't put all of the dressing on. Store leftovers undressed in airtight containers and add dressing immediately prior to serving.

Nutrition

Calories: 638kcal | Carbohydrates: 49g | Protein: 38g | Fat: 35g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 1926mg | Potassium: 1317mg | Fiber: 16g | Sugar: 9g | Vitamin A: 7777IU | Vitamin C: 49mg | Calcium: 288mg | Iron: 7mg