Southwest Fiesta Shrimp Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 2
Ingredients
For the Dressing
  • 1 chipotle chile in adobo
  • juice of ½ a lime
  • ¼ cup fresh cilantro
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp dried oregano leaves
  • ½ tsp salt
  • ¼ tsp pepper
For the Salad
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 3 cups romaine lettuce, chopped
  • 1 ripe avocado, sliced
  • ½ cup cherry tomatoes diced
  • ½ cup black beans, rinsed
  • ½ cup corn, rinsed
  • ¼ cup crumbled feta cheese
  • 2 tbsp pepitas
  • ¼ cup tortilla chip strips
Instructions
For the Dressing
  1. Combine all of the ingredients in a blender and blend until smooth. You won't use all of the dressing so you may keep it an airtight container in the fridge.
For the Salad
  1. In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. In a medium-sized skillet add the olive oil and shrimp. Cook over medium-high heat until no longer pink. Allow to cool before adding to salad.
  2. Toss the rest of the salad ingredients together along with the cooled shrimp. Add as much dressing as desired and eat immediately.
Recipe by My Modern Cookery at https://www.mymoderncookery.com/southwest-fiesta-shrimp-salad/