Author Notes
If you find yourself craving a big hearty salad, this spicy Southwest Fiesta Shrimp Salad will get your taste buds buzzing! —Paige
Ingredients
- For the Dressing
-
1
chipotle chile in adobo
-
juice of ½ a lime
-
1/4 cup
fresh cilantro
-
1/2 cup
mayonnaise
-
1/2 cup
buttermilk
-
1/2 teaspoon
ground cumin
-
1/2 teaspoon
garlic powder
-
1/4 teaspoon
dried oregano leaves
-
1/2 teaspoon
salt
-
1/4 teaspoon
pepper
- For the Salad
-
1 pound
large shrimp, peeled and deveined
-
1 tablespoon
chili powder
-
2 teaspoons
paprika
-
1 teaspoon
onion powder
-
1 teaspoon
cumin
-
1 teaspoon
salt
-
1/4 teaspoon
pepper
-
1 tablespoon
olive oil
-
3 cups
romaine lettuce, chopped
-
1
ripe avocado, sliced
-
1/2 cup
cherry tomatoes, diced
-
1/2 cup
black beans, rinsed
-
1/2 cup
corn, rinsed
-
1/4 cup
crumbled feta cheese
-
2 tablespoons
pepitas
-
1/4 cup
tortilla chip strips
Directions
-
For the Dressing
Combine all of the ingredients in a blender and blend until smooth. You won't use all of the dressing so you may keep it an airtight container in the fridge.
-
For the Salad
In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. In a medium-sized skillet add the olive oil and shrimp. Cook over medium-high heat until no longer pink. Allow to cool before adding to salad.
-
Toss the rest of the salad ingredients together along with the cooled shrimp. Add as much dressing as desired and eat immediately.
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