Guaymas Salad
Bursting with fresh, vibrant flavors, the Guaymas Salad is a zesty Southwestern-inspired dish perfect for seafood lovers. Tender shrimp, marinated in lime juice, chili powder, and olive oil, are pan-seared to perfection and paired with a refreshing medley of crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and sweet corn kernels. Topped with crumbled Cotija cheese and a sprinkle of cilantro, this salad is brought to life with a tangy lime dressing that ties everything together. Optional tortilla strips add a delightful crunch, making this salad as satisfying as it is delicious. Ready in just 30 minutes, this nutrient-packed recipe is ideal for light lunches, summer dinners, or any occasion where bold, fresh flavors are a must! Perfect for keywords such as "shrimp salad," "Southwestern recipes," and "quick healthy meals."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 3 tbsp Lime juice (freshly squeezed)
- 1 tsp Chili powder
- 4 cups Romaine lettuce (chopped)
- 1 medium Cucumber (sliced into half moons)
- 1.5 cups Cherry tomatoes (halved)
- 0.25 cup Red onion (thinly sliced)
- 1 large Avocado (diced)
- 1 cup Corn kernels (cooked)
- 0.25 cup Cotija cheese (crumbled)
- 2 tbsp Cilantro (chopped)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Tortilla strips (optional, for garnish)
Instructions
In a medium bowl, combine shrimp, olive oil (1 tbsp), lime juice (1 tbsp), chili powder, salt, and black pepper. Toss to coat and set aside for 10 minutes to marinate.
Heat a large skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes per side or until pink and fully cooked. Remove from heat and set aside to cool slightly.
In a small bowl, whisk together the remaining olive oil (1 tbsp) and lime juice (2 tbsp) to create the dressing. Adjust salt and pepper to taste if needed.
In a large serving bowl, layer the chopped romaine lettuce, cucumber slices, cherry tomato halves, thinly sliced red onion, cooked corn kernels, and diced avocado.
Top the salad with the cooked shrimp, crumbled Cotija cheese, and chopped cilantro.
Drizzle the lime dressing over the salad and toss gently to combine.
Optionally, garnish with tortilla strips for added crunch and serve immediately.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 25.3 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 542 mg | 42% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3931 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
