Serves 2
30 min
Southwest Fiesta Shrimp Salad
Recipe GLPR4145d64603cc53
A vibrant and colorful salad featuring seasoned shrimp over crisp romaine lettuce, topped with fresh avocado, black beans, corn, cherry tomatoes, and finished with a smoky chipotle-cilantro dressing. Garnished with crumbled feta, toasted pepitas, and tortilla strips for a satisfying crunch.
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Ingredients
1 chipotle chile in adobo sauce
juice of ½ lime
¼ cup fresh cilantro
½ cup mayonnaise
½ cup buttermilk
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 pound large shrimp, peeled and deveined
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
3 cups chopped romaine lettuce
1 ripe avocado, sliced
½ cup diced cherry tomatoes
½ cup black beans, rinsed and drained
½ cup corn, rinsed and drained
¼ cup crumbled feta cheese
2 tablespoons pepitas (pumpkin seeds)
¼ cup tortilla chip strips
Directions
Prepare the chipotle-cilantro dressing by combining the chipotle chile in adobo, lime juice, and fresh cilantro in a blender. Pulse until smooth and well combined.
Transfer the blended mixture to a medium bowl and whisk in the mayonnaise and buttermilk until smooth.
Stir in the ground cumin, garlic powder, dried oregano, salt, and black pepper. Mix well and set the dressing aside.
In a small bowl, combine the chili powder, paprika, onion powder, cumin, salt, and black pepper to create the shrimp seasoning blend.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the peeled and deveined shrimp to the skillet and sprinkle evenly with the seasoning blend. Cook for 2 to 3 minutes on each side until the shrimp turn opaque and reach an internal temperature of 145°F.
Remove the cooked shrimp from the skillet and transfer to a plate to cool slightly.
Divide the chopped romaine lettuce evenly between two serving bowls or plates.
Arrange the cooked shrimp, sliced avocado, diced cherry tomatoes, rinsed black beans, and rinsed corn on top of the lettuce.
Sprinkle the crumbled feta cheese and pepitas over each salad.
Top each salad with tortilla chip strips and drizzle generously with the chipotle-cilantro dressing just before serving.
