Southwestern Shrimp Salad
Bursting with bold flavors and vibrant colors, this Southwestern Shrimp Salad is a healthy and satisfying meal perfect for busy weeknights or light lunches. Succulent shrimp are marinated in a smoky blend of chili powder, cumin, and paprika, then seared to perfection for a tantalizing hit of spice. Paired with crisp romaine, juicy cherry tomatoes, sweet corn, creamy avocado, and hearty black beans, this salad is elevated with a zesty lime and honey dressing that you can make creamy with optional Greek yogurt. Quick to prepare in just 25 minutes, this nutrient-packed salad is an irresistible fusion of protein, fresh vegetables, and bold Southwestern seasonings. Serve it as a refreshing standalone dish or alongside tortilla chips for added crunch!
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Recipe Information
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup black beans, rinsed and drained
- 0.25 cup red onion, thinly sliced
- 1 avocado, diced
- 0.25 cup cilantro, chopped
- 3 tbsp lime juice
- 1 tbsp honey
- 0.5 tsp ground cumin (for dressing)
- 2 tbsp Greek yogurt (plain, optional for creamy dressing)
Instructions
In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper until fully coated. Set aside to marinate for 10 minutes while preparing the other ingredients.
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove from heat and set aside.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, corn kernels, black beans, red onion, avocado, and half the chopped cilantro.
In a small bowl, whisk together lime juice, honey, ground cumin, and Greek yogurt (if using). Adjust seasoning with salt and pepper to taste.
Drizzle the dressing over the salad and toss gently to combine. Distribute the shrimp evenly over the salad.
Garnish with the remaining chopped cilantro and serve immediately. Enjoy your Southwestern Shrimp Salad!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.8 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1220 mg | 26% | |
*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.
