Zesty Shrimp Fajita Salad
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Warmer weather is in full swing here in the Atlanta area and that means a lot of a salads like my Zesty Shrimp Fajita Salad will be on the menu. I love to add some warm elements to this salad with stir frying some bell peppers and onions and then also seasoned shrimp. Corn goes great with this salad along with tomatoes, cheese, and avocado. And I top that all on a bed of romaine lettuce.
You can easily switch out your protein if you choose and even add some black beans or pinto beans if you’re feeling fancy. I typically add a little sour cream and salsa and enjoy it as is. If you feel the need for a salad dressing, that is totally up to you. However, my chipotle ranch dressing would be perfect for it. 🙂
Get the Recipe: Zesty Shrimp Fajita Salad
Ingredients
For the Spice Blend:
- ½ teaspoon dried oregano
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon sweet paprika
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
For the shrimp and onion/bell pepper mixture:
- ½ to 1 pound large shrimp, shelled and de-veined (the amount is up to you)
- 1 lime, halved
- A good drizzle of neutral cooking oil
- 1 bell pepper, sliced (I used half yellow and half red for a pop of color)
- 1 small sweet onion, sliced
For the salad:
- 4 cups romaine lettuce, sliced
- ¾ cup tomatoes, diced
- ½ large large avocado, diced
- ½ cup quesadilla shredded cheese, or a cheese of your choice
- ½ cup corn, warmed
Equipment
- Large Skillet
Instructions
Make the spice blend:
- In a small bowl, combine all of the ingredients for the spice blend and mix well together. Set to the side.
Prepare the shrimp and onion/bell peppers:
- In a medium bowl, add the cleaned shrimp and sprinkle liberally with spice blend (leaving some for onion/bell pepper mixture). Squeeze half of the lime juice on to the shrimp, cover, and set in the fridge until ready to use.
- In a large skillet, over medium heat, drizzle in the oil. Add in the bell pepper and onion and sprinkle a little of the spice blend on top and sauté for 5 to 10 minutes or until they are cooked to your liking. Once done, transfer them to a plate.
- Using the same skillet (add a little more oil if needed), add in the shrimp and cook 4 to 6 minutes or so on each side until they are cooked entirely through and are slightly golden on the edges. Squeeze the other half of the lime onto the shrimp and remove the skillet from the heat.
Assemble the salad:
- Assemble the salad on to a large platter or serving bowl starting with lettuce first. Add the other ingredients onto your salad. I like to do it similar to a Cobb Salad and make it all pretty like.
- Serve with your favorite salad dressing and enjoy!
I can’t wait to make this Michelle. It is perfect for summer
Aww….well thank you Lori! Hope you enjoy!