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