Best 4 Southwestern Shrimp Salad Recipes
Craving a light and refreshing salad with a zesty Southwestern flair? Look no further than this Southwestern Shrimp Salad. Bursting with vibrant flavors and textures, this salad combines succulent shrimp, crisp vegetables, creamy avocado, and a tangy dressing for a delightful culinary experience. The shrimp are perfectly cooked, retaining their tender texture and briny flavor. The vegetables, including crisp bell peppers, juicy tomatoes, and crunchy cucumber, add a refreshing crunch and vibrant colors to the dish. The creamy avocado lends a rich, velvety texture, while the crumbled cotija cheese adds a salty, tangy touch. The zesty dressing, made with a blend of lime juice, olive oil, cumin, and chili powder, brings all the flavors together, creating a harmonious balance of tangy, savory, and slightly spicy notes. This Southwestern Shrimp Salad is not only delicious but also versatile. Serve it as a refreshing lunch option, a light dinner entrée, or as a crowd-pleasing side dish at your next gathering. It's also a great make-ahead meal, as the flavors meld beautifully over time. With its vibrant colors, tantalizing aromas, and explosion of flavors, this salad is sure to leave your taste buds dancing with joy.
Here are our top 4 tried and tested recipes!
GRILLED SOUTHWESTERN SHRIMP SALAD
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
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
SOUTHWESTERN SHRIMP SALAD WITH SPICY SOUTHWESTERN DRESSING
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
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.
SOUTHWESTERN SALAD WITH SHRIMP
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
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
I made up this recipe one night, and really liked it so thought I would share. I made it for just myself so if you are making it for more than one person I would adjust the measurements. Speaking of the measurements, I apologize if they are off a bit. It's one of those things you have to adjust the amounts of ingredients to suit your individual taste. I just threw together without measuring anything, but the measurements I provided are my best guess for the best taste. Also, I believe this would be good as a coleslaw type dish if you just omit the baby romaine and spinach and add a little more dressing.
Provided by WBChica
Categories One Dish Meal
Time 15m
Yield 1 Salad, 1 serving(s)
Number Of Ingredients 22
Steps:
- Prepare the salad, in any order you like.
- Drizzle a frying pan with olive oil.
- Cook the shrimp over medium heat, seasoning it with mostly taco seasoning, and a few dashes of Chili Powder and garlic salt. Allow the cook to shrimp evenly, periodically drizzling with lime juice, and a small dash of cayenne pepper. (That cayenne pepper can be powerful!).
- While the shrimp are cooking, prepare the dressing. Whisk the sour cream, light mayo and taco seasoning in a small bowl. Sprinkle with the seasonings and lime juice to taste. If you prefer a creamier dressing, use less lime juice.
- Top the previously prepared salad with the shrimp and then with your desired amount of dressing.
Tips:
- For the freshest shrimp, opt for wild-caught shrimp over farm-raised.
- If using frozen shrimp, thaw them completely before cooking.
- To cook the shrimp perfectly, cook them over medium heat until they turn opaque and pink. Do not overcook, as this will make them tough.
- For a more flavorful salad, use a variety of vegetables, such as bell peppers, cucumber, and avocado.
- To add a spicy kick, use a chili pepper or cayenne pepper in the dressing.
- For a creamy dressing, use mayonnaise or Greek yogurt.
- Serve the salad immediately, or chill it for later.
Conclusion:
Southwestern shrimp salad is a light and refreshing dish that is perfect for a summer lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. With a few simple tips, you can make the best southwestern shrimp salad possible.
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