Get ready to transform your ordinary lunch into a culinary adventure that screams Southwest sophistication! This Southwestern Salad with Shrimp isn't just a meal; it's a vibrant, zesty experience that combines the bold flavors of Mexican-inspired cuisine with the fresh, light touch of a perfectly crafted salad. In just 25 minutes, you'll create a restaurant-quality dish that's not only incredibly delicious but also packed with nutritious ingredients that will leave you feeling satisfied and energized.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 4 cups romaine lettuce, chopped
- 1 cup black beans, rinsed
- 1 cup corn, cooked
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping the romaine lettuce, rinsing black beans, and cooking corn if using fresh.
- Season the shrimp with chili powder, salt, and pepper in a mixing bowl, ensuring each shrimp is evenly coated with the spices.
- Heat a large skillet over medium-high heat and add a small amount of olive oil to prevent sticking.
- Cook the seasoned shrimp in the skillet for 2-3 minutes per side, or until they turn pink and are opaque throughout. Remove from heat and let cool slightly.
- In a large salad bowl, combine chopped romaine lettuce, black beans, cooked corn, and diced avocado.
- Add the cooked shrimp to the salad mixture.
- Sprinkle chopped cilantro over the salad.
- Drizzle fresh lime juice over the entire salad and gently toss to combine all ingredients.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately and enjoy the fresh, vibrant Southwestern Salad with Shrimp.
Tips
- Shrimp Cooking Perfection: Watch your shrimp closely while cooking. They're done when they turn pink and curl slightly - overcooking makes them tough and rubbery.
- Flavor Boost: For an extra kick, consider toasting your chili powder in the dry skillet for 30 seconds before seasoning the shrimp to enhance its smoky flavor.
- Avocado Hack: Add diced avocado just before serving to prevent browning and maintain its fresh, creamy texture.
- Make-Ahead Tip: You can prep all ingredients separately and assemble just before serving to keep the salad crisp and fresh.
- Customization: Feel free to add grilled corn or swap black beans with pinto beans for variety. This recipe loves personalization!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 180mg
