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Southwestern Shrimp Salad

Southwestern Shrimp Salad
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Enjoy a fresh and zesty Southwestern Shrimp Salad loaded with flavor. Try this quick recipe that’s perfect for dinner tonight!

Ingredients

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  • 3 tbsp olive oil
  • 2 tsp chili powder
  • 2 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 16 ounces shrimp (peeled, deveined, tail-off)
  • 6 cups 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
  • 2 cups fresh cilantro (about one bunch)
  • 1/2 cup plain Greek yogurt
  • 1 jalapeno, stem and seeds removed
  • 3 tbsp lime juice
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tsp honey
  • 1/2 tsp salt

Instructions

  1. In a mixing bowl, combine olive oil, chili powder, lime juice, garlic powder, cumin, and salt. Add shrimp to the marinade and let it sit for about 10 minutes.
  2. Heat your grill pan over medium-high heat. Once hot, add marinated shrimp in a single layer. Grill for about 3–4 minutes on each side until they are pink and opaque. Remove from heat.
  3. In a large mixing bowl, combine chopped romaine lettuce, black beans, corn, cherry tomatoes, and diced avocado. Toss gently to mix.
  4. In another bowl or blender, combine cilantro leaves (and stems), Greek yogurt, jalapeno, lime juice, minced garlic, olive oil, honey, and salt. Blend until smooth.
  5. Pour dressing over the salad base and toss again until everything is well-coated. Top with grilled shrimp before serving.

Nutrition

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