Name: Shrimp Fajita Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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; 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

Description

A delicious spin on classic fajitas lightened up into a salad version with shrimp and sautéed peppers and onions.

Ingredients

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

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Instructions

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.

Notes

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.