Best 3 Southwestern Salad With Shrimp Recipes

**Savory Southwestern Salad with Shrimp: A Culinary Journey through Bold Flavors and Vibrant Ingredients**

Embark on a culinary adventure with our tantalizing Southwestern salad, a vibrant blend of fresh and flavorful ingredients that will tantalize your taste buds. This delectable dish boasts a bed of crisp romaine lettuce, tender grilled shrimp, and a symphony of colorful vegetables, including sweet corn, juicy tomatoes, and crisp bell peppers. A zesty dressing, featuring a harmonious balance of tangy lime juice, earthy cumin, and a hint of spicy chili powder, brings all the elements together in a delightful symphony of flavors.

In addition to the main recipe, this comprehensive article offers a treasure trove of culinary variations to suit every palate and dietary preference. Vegetarians can rejoice in a meatless version that replaces shrimp with grilled tofu or roasted sweet potatoes, while those seeking a heartier option can opt for a grilled chicken or steak variation.

For those with gluten sensitivities, a gluten-free dressing recipe is provided, ensuring that everyone can savor this culinary delight. And to cater to diverse dietary choices, a vegan dressing option is also included, crafted with creamy avocado, tangy lemon juice, and a touch of zesty garlic.

Whether you're a seasoned home cook or just starting your culinary journey, this Southwestern salad with shrimp is a versatile and customizable dish that will impress your family and friends. Its vibrant flavors and colorful ingredients make it a perfect choice for summer potlucks, backyard barbecues, or a light and refreshing weekday meal. So, gather your ingredients, fire up the grill, and prepare to embark on a culinary adventure with our Southwestern salad.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN SALAD WITH SHRIMP

Southwestern Salad with Shrimp image

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
Coarse salt and ground pepper
2 small heads red- or green-leaf lettuce, torn
1 avocado, diced small
1/2 English cucumber, diced small
1 small red onion, thinly sliced
1/2 to 1 canned chipotle chile in adobo sauce, minced
3 tablespoons fresh lime juice
2 teaspoons honey
1/2 cup fresh cilantro leaves

Steps:

In a large skillet, heat 1 tablespoon olive oil over medium-high. Add shrimp; season with salt and pepper. Cook until opaque throughout, 5 to 6 minutes.
In a large bowl, toss together lettuce, avocado, cucumber, and red onion. In a small bowl, combine chile, lime juice, and honey; season with salt and pepper. Gradually whisk in 3 tablespoons oil. To serve, top salad with shrimp, drizzle with dressing, and sprinkle with cilantro.

Nutrition Facts : Calories 357 g, Fat 23 g, Fiber 5 g, Protein 26 g, SaturatedFat 3 g

SOUTHWESTERN SHRIMP SALAD WITH SPICY SOUTHWESTERN DRESSING

Southwestern Shrimp Salad With Spicy Southwestern Dressing image

I know, it's a loooooong list of ingredients, but it's so worth it and it includes lots of variations. While marinating the shrimp, prepare all the other ingredients. To make it extra special, serve al fresco with friends. Don't forget to chill your plates. Prep times includes marinate time.

Provided by gailanng

Categories One Dish Meal

Time 48m

Yield 4 serving(s)

Number Of Ingredients 30

Ingredients

1/4 cup lime juice
2 -3 tablespoons vegetable oil
1 tablespoon finely minced fresh cilantro leaves
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon black pepper (or to taste)
1/2-1 teaspoon minced garlic
1/4 teaspoon cayenne pepper (or to taste)
1 -1 1/2 lb raw shrimp, peeled, deveined and tails removed
1 -1 1/2 tablespoon olive oil (use for cooking the shrimp) or 1 -1 1/2 tablespoon cooking oil (use for cooking the shrimp)
1 medium sweet onions (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops) or 1 medium red onion, peeled, cut into wedges (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops)
1 orange, peeled, seeds removed and sectioned (can substitute 2 - 3 tangerines or 4 clementines)
1 small yellow sweet peppers (or diced) or 1 small red pepper, cored, seeded and cut into thin strips (or diced)
1 small green pepper, cored, seeded and cut into thin strips (or diced)
4 cups bite-size pieces romaine lettuce or 4 cups other lettuce, cleaned and dried
1 cup fresh drained pineapple or 1 cup drained canned pineapple chunk
1 cup red grapes (or combination) or 1 cup green grape, seedless (or combination)
1/4 cup snipped fresh cilantro leaves
1 -2 garlic clove, minced
1/2 cup red wine vinegar
2 tablespoons minced onions
1 tablespoon finely minced fresh cilantro leaves or 1 teaspoon dried cilantro
1 teaspoon finely snipped fresh oregano leaves or 1/2 teaspoon dried oregano
cayenne pepper (or to taste) or several drops hot pepper sauce (or to taste)
1 pinch sugar (or to taste and optional)
1/4 cup olive oil
1/4 cup vegetable oil (mild flavored)
salt & freshly ground black pepper
salt & freshly ground black pepper (to taste)
reduced-fat cheese, of choice sliced black (optional) or ripe olives, and sprigs of cilantro for garnish (optional)

Steps:

For the Shrimp:.
In a deep medium bowl, combine first 9 marinade ingredients, blending well. Add shrimp, coating each well with marinade. Cover and refrigerate 30 to 45 minutes to allow shrimp to absorb marinade flavors.
While shrimp are marinating, prepare fruit and vegetables; set aside.
Remove shrimp from marinade, discarding marinade. In a medium heavy skillet, saute shrimp in 1 - 1 1/2 tablespoons hot oil for about 2 to 3 minutes, stirring frequently, until shrimp are opaque in color and cut easily with a fork and are done. Do not overcook as shrimp will become tough.
Arrange salad greens on each of four dinner plates, dividing evenly. Top each with sauteed shrimp, fruit, vegetables and snipped cilantro. Drizzle a small amount of Southwestern-style Vinaigrette Dressing over each salad. Garnish each with shredded cheese of choice, sliced olives, and a sprig of cilantro, if desired.
For the Dressing:.
In a deep small bowl, combine the first 7 ingredients, blending well. With a wire whisk, gradually add both olive oil and salad oil, whisking until mixture is smooth and well blended. Add salt and pepper to taste, whisking to blend. Or, combine vinegar and oil in a blender container; cover and blend until mixture is smooth.
Add remaining ingredients, stirring by hand to mix. Dressing may be stored in the refrigerator, tightly covered, in a glass container for up to 1 week. Variation: Omit vinegar and use 1/3 to 1/2 cup lime juice. May add 1 teaspoon grated lime peel to dressing, if desired.

GRILLED SOUTHWESTERN SHRIMP SALAD

Grilled Southwestern Shrimp Salad image

Grilled shrimp salad filled with corn and lettuce gives you a hearty dinner - that's ready in 25 minutes. Perfect if you love Southwestern cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

1 lb uncooked deveined peeled large shrimp
1 teaspoon chili powder
3 ears fresh sweet corn, husks removed, cleaned
1/4 cup fresh lime juice
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon ground cumin
1/8 teaspoon coarse ground black pepper
6 cups chopped romaine lettuce
2 large tomatoes, cut into 8 wedges
1 small avocado, pitted, peeled and diced (3/4 cup)

Steps:

Heat gas or charcoal grill.
Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
Use a variety of textures. The combination of crunchy vegetables, tender shrimp, and creamy avocado will make your salad more interesting to eat.
Dress the salad just before serving. This will help to prevent the salad from becoming watery.
Experiment with different dressings. There are many different dressings that can be used for a southwestern salad. Try a creamy avocado dressing, a tangy citrus dressing, or a spicy chili dressing.

Conclusion:

A southwestern salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. It is packed with fresh vegetables, lean protein, and healthy fats. The zesty dressing adds a flavorful kick. With a few simple tips, you can make a southwestern salad that is sure to impress your friends and family.