Grilled shrimp, spring mix, shredded carrots, corn, crispy corn tortillas, and avocado tossed with a tomato and tahini southwestern dressing.

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Grilled seafood and semi elaborate salads are some of my favorite weeknight dinners. It’s light, incorporates a little of everything, and leaves you super satisfied. For my jumbo salad, I decided to go southwestern style. I made a zippy dressing blending sweet tomatoes with nutty sesame seeds, spiced with chili and cumin. I topped it with grilled shrimp, grated carrots, pico de Gallo, and guacamole to finish it off. With some added crunch from freshly fried corn tortillas, it was the perfect late-night dinner. Check out my tips and tricks below for the best Southwestern shrimp salad. Try this recipe out and let me know what you think. .

TIPS & TRICKS FOR THE BEST SOUTHWESTERN SHRIMP SALAD

the dressing: make the dressing ahead. the dressing having a chance to settle won’t hurt. toss a little dressing over the seasoned shrimp to add an extra layer of flavor. make sure to run the dressing through the blender till it’s super smooth.

citrus: citrus goes a long way here so have it on hand. citrus is best for finishing a dish it really brightens, opens, and enhances vegetables, spices, and seasonings. a little lemon or lime can take a salad to another level.

a little crunch: to add some crunch for this kind of salad i use corn tortillas. corn tortillas should be fried till they are stiff. they’ll hold until they are ready to serve so feel free to make them ahead. to add some more flavor season with lime, salt, chili powder, and garlic. for me, I repeat the seasonings on the shrimp over the fried corn tortillas.

toss the salad: this dressing is kind of heavy as it can weigh the lettuce down. to toss your salad add the dressing along the sides of the bowl. toss the vegetables into the dressing. don’t overdress your salad.

SIMILAR INGREDIENTS TO:

1. CHOPPED CHERRY & SPINACH SALAD
2. CHEF’S SALAD + GOLDEN RANCH
3. LEMON SUNFLOWER DRESSING

ENJOY THIS RECIPE WITH:

1. YOGURT MARINATED HALF CHICKENS + FETA CUCUMBER SALAD
2. BLOOD ORANGE GLAZED SALMON
3. FETA AND SUNDRIED TOMATO ROLLED BEEF SHOULDER

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Southwestern Shrimp Salad

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INGREDIENTS

• 6c Spring Mix
• 2-3 Corn Tortillas
• 1/2Lb Shrimp, peeled
• 1/2c Shredded Carrots
• 1/2 Avocado, cubed
• 1/4c Corn
• 1 Roma Tomato, diced
• 1/4c Red Onion, diced
• 1/2c Cilantro, diced
• 2tsp Cumin
• 2tsp Black Pepper
• 1tsp White Pepper
• 1tsp Chili Powder
• 1tsp Garlic Powder
• 1/2 Lime
• 1Tb Olive Oil
• Dressing
• 1/2c Water
• 1/4c Sesame Seeds, white
• 10oz Fresh Tomatoes
• 1/4c Cilantro
• 5 Pequin Peppers or 2tsp Cayenne & 2tsp Smoked Paprika
• 4 Garlic Cloves
• 1/2tsp Cumin
• 1/2tsp Salt
• 1/2tsp Black Pepper

INSTRUCTIONS

• Toss the shrimp in lime and oil. Season with chili powder, garlic, cumin, white and black pepper, season lightly with salt.
• To make the dressing blend all ingredients listed under dressing on high until smooth and blended completely.
• Toss two tablespoons of the dressing over the seasoned shrimp. Let marinate for an hour.
• Grill the shrimp on an oiled griddle for 3 minutes on both sides. Allow to cool completely before assembling the salad.
• Add a little cooking oil to a pan. Add in corn tortillas and cook for 3-4 minutes on both sides till the tortillas are stiff. Once removed season with salt and chili powder. Crumble right before serving.
• To build the salad combine greens, carrots, corn, tomatoes, onions, cilantro,
• Top with the shrimp and add the dressing.

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