
Author Notes:
If you find yourself craving a big hearty salad, this spicy Southwest Fiesta Shrimp Salad will get your taste buds buzzing!
Serves: 2
Ingredients
For the Dressing
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1
chipotle chile in adobo
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juice of ½ a lime
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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
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1
tablespoon chili powder
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2
teaspoons paprika
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1
teaspoon onion powder
-
1
teaspoon cumin
-
1
teaspoon salt
-
1/4
teaspoon pepper
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1
tablespoon olive oil
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3
cups romaine lettuce, chopped
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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
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2
tablespoons pepitas
-
1/4
cup tortilla chip strips
In This Recipe
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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