Shrimp Fajita Salad
This is one of my favorite recipes that I’ve shared in awhile. It’s got everything I love- crispy romaine, sautéed peppers and onions, marinated shrimp, avocado(!!!) and the BEST vinaigrette. I’m calling it a Shrimp Fajita Salad and I hope you love it as much as I do!
Typical spring weather in Northern Utah, last week we had some almost 60 degree days where the sun was shining and it really felt like summer was just around the corner. I played my first outdoor tennis of the season last Tuesday evening and it was absolutely gorgeous. But then, sure enough, a cold front moved in and BOOM! We got almost 2 feet of snow in the mountains on Friday. I know most locals are over it but I’m just rolling with it. I kind of love the wacky weather.
I don’t eat a lot of salads during the winter months. My body craves warmer foods so I tend to eat my veggies packed into soups or roasted over rice or in tacos. As the weather starts to warm up (or at least tries to), I’m starting to find my salad groove again and it feels great!
This Shrimp Fajita Salad is nice hybrid of winter and summer eats. Very much a fresh salad with all the raw veggies but the sautéed peppers, onions, and shrimp somehow make it a little more like comfort food. A comfort salad? Let’s roll with it.
No joke, this vinaigrette is my favorite. I often make a double batch and keep it in the fridge for dressing salads (duh) but it also makes a great marinade. It’s killer on grilled chicken breasts and roasted salmon. I LOVE this dressing. Lime + cilantro are two of my favorite flavors so if you’re the same, you’re going to love this too.
Another thing I dig about this salad is that I can prep almost all of it ahead of time. My husband likes this salad best cold so he’s thrilled if there are ever any leftovers. I prefer the mix of cold lettuce and the warm shrimp and veggies on top so either way is delicious! ps- there is never any leftovers.
Looks like we’ve got another week ahead of sunny mixed with snow. I see that a lot of the country is in the same boat. What are you going to do? Once again, roll with it. A snowy day just gives me the perfect excuse to spend the day in the kitchen! I can tell you that I will not be putting my boots and beanie away just yet! I hope you have some nice weather where ever you are and that you’ll put this salad on your weekly menu! Have a fantastic week and thanks for being here. xo, Kelley
photos by kellie Hatcher/ recipe by Mountain Mama CooksPrint
A delicious spin on classic fajitas lightened up into a salad version with shrimp and sautéed peppers and onions.
for the marinade/dressing:
- 1/3 cup freshly squeezed lime juice
- 3 tablespoons finely chopped fresh cilantro
- 3 small cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup olive oil
for the salad:
- 2 tablespoons olive oil, divided
- 1 red onion, peeled and thinly sliced
- 2 bell peppers, seeds and cores removed, thinly sliced
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1 lb shrimp, peeled and deveined
- 1/2 lime
- 6 heaping cups washed and cut romaine lettuce
- 1–2 avocados, sliced
- 1/2 cup cherry tomatoes, halved
- fresh cilantro
- Make the marinade/dressing first. Whisk together all the ingredients except the olive oil. Slowly whisk in the olive oil. Set aside 1/4 cup of the dressing to use as the shrimp marinade. Put the rest of the dressing in the fridge until ready to use.
- Pour the 1/4 cup of dressing into a large bowl or baggie with the shrimp. Allow to marinate for about an hour.
- When ready to prepare the salads, heat the 1 tablespoon of olive oil in a large saute pan. Add bell peppers and red onion cook for about 6-7 minutes until onions are soft and peppers are starting to brown. Season with cumin, chili, powder, and kosher salt. Cook for 1-2 minutes more. Transfer peppers to a plate and cover with foil to keep warm.
- Add the other tablespoon of oil. Add shrimp (discard the extra marinade) and cook just until shrimp are cooked through- about 3 minutes each side. Squeeze juice from 1/2 lime over the shrimp and transfer to a plate to keep warm.
- To serve, divide the lettuce between 4-6 bowls- depending on how big you want the salad to be. Top with sautéed peppers and onions, cooked shrimp, a wedge or two of avocado, and a handful of cherry tomatoes. Drizzle with desired amount of dressing and garnish with fresh cilantro and a wedge of lime if desired.
This dressing is my absolute favorite. I often make a double batch to have on hand for salads throughout the week. This salad could easily be served vegetarian or you could sub the shrimp for chicken thighs, sliced steak, or salmon.