Southwest Salad with Shrimp
This southwest salad with shrimp has it all - crisp romaine, creamy avocado, hearty black beans and straight-from-the-cob corn with sliced red onions and cilantro. Then, it's topped with perfectly, pan-seared shrimp and finished with a drizzle of honey chipotle vinaigrette for a nice little kick of heat.
Servings: 8
Calories: 341kcal
Ingredients
For the shrimp:
- 1 pound shrimp peeled and deveined
- 1/2 teaspoon baking soda
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the salad:
- 1 head romaine lettuce chopped
- 1 avocado sliced
- 2 ripe tomatoes tomatoes
- 1 15- ounce can black beans drained and rinsed
- 1 1/2 cups frozen corn thawed
- 1/2 cup sliced red onion
- 1/4 cup cilantro chopped
For the dressing:
- 6 tablespoons lemon juice
- 2 tablespoons honey
- ½ cup olive oil
- 1-2 chipotle peppers
- ½ - 1 tablespoon adobo sauce
- 2 garlic cloves
- ½ teaspoon coarse salt
Instructions
For the shrimp:
- In a large bowl, cover the shrimp with cold water and stir in salt & baking soda. Let the shrimp brine for about 30 minutes. Then, drain and pat dry with paper towels. Lightly season the shrimp with garlic powder, salt & pepper.
- Working in batches, sear the shrimp in a large non-skillet over high heat, turning once, until the shrimp have turned pink and are completely opaque (about 1-2 minutes per side). Transfer to a plate and set aside.
For the dressing:
- Combine ingredients in the bowl of a food processor or blender. Process until smooth.
- Transfer to an air tight container and refrigerate until ready to use.
For the salad:
- Combine ingredients in a large bowl.
- Top with vinaigrette and toss to combine. Serve immediately.
Nutrition
Calories: 341kcal | Carbohydrates: 27g | Protein: 17g | Fat: 20g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 699mg | Fiber: 7g | Sugar: 6g | Vitamin C: 16mg