Name: Southwestern Shrimp Salad | Amazing Fresh Lunch Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 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 oz shrimp, peeled, deveined, tail off; 6 cups finely chopped romaine lettuce; 1 15 oz 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, stems and leaves; 1/2 cup plain Greek yogurt; 1 jalapeño, seeded; 3 tbsp lime juice; 2 garlic cloves, minced; 1/4 cup olive oil; 1 tsp honey; 1/2 tsp salt

Description

Fresh Southwestern Shrimp Salad with chili lime shrimp, romaine, corn, black beans, tomatoes, avocado, and creamy cilantro yogurt dressing.

Ingredients

Scale

For the shrimp:

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 oz shrimp, peeled, deveined, tail off

For the salad:

6 cups finely chopped romaine lettuce

1 15 oz can black beans, drained and rinsed

2 cups frozen corn, cooked and cooled

2 cups cherry tomatoes, halved

1 avocado, diced

For the cilantro dressing:

2 cups fresh cilantro, stems and leaves

1/2 cup plain Greek yogurt

1 jalapeño, seeded

3 tbsp lime juice

2 garlic cloves, minced

1/4 cup olive oil

1 tsp honey

1/2 tsp salt

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Instructions

1. Mix olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Coat the shrimp with the mixture and let marinate for at least 10 minutes.

2. Blend cilantro, Greek yogurt, jalapeño, lime juice, garlic, olive oil, honey, and salt until smooth and creamy.

3. Prepare the salad ingredients by chopping the lettuce, cooking and cooling the corn, halving the tomatoes, dicing the avocado, and rinsing the beans.

4. Heat a grill or skillet over medium high heat. Cook the shrimp for about 3 minutes per side, until fully cooked and pink.

5. Combine romaine, black beans, corn, tomatoes, avocado, and shrimp in a large bowl. Add the dressing and toss until evenly coated. Serve immediately.

Notes

If the entire salad will not be eaten right away, keep the dressing separate. Store the salad and dressing in airtight containers and combine only before serving to maintain freshness and texture.

Frozen, fresh, or canned corn can be used.

Frozen shrimp may be used if thawed before cooking.

Tortilla chips can be served alongside the salad or crushed on top for extra crunch.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Grill or Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 638
Sugar: 9 g
Sodium: 1926 mg
Fat: 35 g
Saturated Fat: 5 g
Unsaturated Fat: 30 g
Trans Fat: 1 g
Carbohydrates: 49 g
Fiber: 16 g
Protein: 38 g
Cholesterol: 287 mg