Best 5 Southwestern Salad With Shrimp Recipes

If you're looking for a healthy and flavorful dish that's perfect for any occasion, look no further than southwestern salad with shrimp. This vibrant and zesty salad combines fresh and crunchy vegetables, juicy shrimp, and a tangy dressing to create a culinary delight that will tantalize your taste buds. Whether you're hosting a dinner party or simply looking for a nutritious and delicious meal, this southwestern salad with shrimp is sure to impress.

Let's cook with our recipes!

SOUTHWESTERN SALAD WITH SHRIMP

Southwestern Salad with Shrimp image

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
Coarse salt and ground pepper
2 small heads red- or green-leaf lettuce, torn
1 avocado, diced small
1/2 English cucumber, diced small
1 small red onion, thinly sliced
1/2 to 1 canned chipotle chile in adobo sauce, minced
3 tablespoons fresh lime juice
2 teaspoons honey
1/2 cup fresh cilantro leaves

Steps:

In a large skillet, heat 1 tablespoon olive oil over medium-high. Add shrimp; season with salt and pepper. Cook until opaque throughout, 5 to 6 minutes.
In a large bowl, toss together lettuce, avocado, cucumber, and red onion. In a small bowl, combine chile, lime juice, and honey; season with salt and pepper. Gradually whisk in 3 tablespoons oil. To serve, top salad with shrimp, drizzle with dressing, and sprinkle with cilantro.

Nutrition Facts : Calories 357 g, Fat 23 g, Fiber 5 g, Protein 26 g, SaturatedFat 3 g

GRILLED SOUTHWESTERN SHRIMP SALAD

Grilled Southwestern Shrimp Salad image

Grilled shrimp salad filled with corn and lettuce gives you a hearty dinner - that's ready in 25 minutes. Perfect if you love Southwestern cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

1 lb uncooked deveined peeled large shrimp
1 teaspoon chili powder
3 ears fresh sweet corn, husks removed, cleaned
1/4 cup fresh lime juice
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon ground cumin
1/8 teaspoon coarse ground black pepper
6 cups chopped romaine lettuce
2 large tomatoes, cut into 8 wedges
1 small avocado, pitted, peeled and diced (3/4 cup)

Steps:

Heat gas or charcoal grill.
Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

SOUTHWESTERN SHRIMP SALAD WITH SPICY SOUTHWESTERN DRESSING

Southwestern Shrimp Salad With Spicy Southwestern Dressing image

I know, it's a loooooong list of ingredients, but it's so worth it and it includes lots of variations. While marinating the shrimp, prepare all the other ingredients. To make it extra special, serve al fresco with friends. Don't forget to chill your plates. Prep times includes marinate time.

Provided by gailanng

Categories One Dish Meal

Time 48m

Yield 4 serving(s)

Number Of Ingredients 30

Ingredients

1/4 cup lime juice
2 -3 tablespoons vegetable oil
1 tablespoon finely minced fresh cilantro leaves
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon black pepper (or to taste)
1/2-1 teaspoon minced garlic
1/4 teaspoon cayenne pepper (or to taste)
1 -1 1/2 lb raw shrimp, peeled, deveined and tails removed
1 -1 1/2 tablespoon olive oil (use for cooking the shrimp) or 1 -1 1/2 tablespoon cooking oil (use for cooking the shrimp)
1 medium sweet onions (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops) or 1 medium red onion, peeled, cut into wedges (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops)
1 orange, peeled, seeds removed and sectioned (can substitute 2 - 3 tangerines or 4 clementines)
1 small yellow sweet peppers (or diced) or 1 small red pepper, cored, seeded and cut into thin strips (or diced)
1 small green pepper, cored, seeded and cut into thin strips (or diced)
4 cups bite-size pieces romaine lettuce or 4 cups other lettuce, cleaned and dried
1 cup fresh drained pineapple or 1 cup drained canned pineapple chunk
1 cup red grapes (or combination) or 1 cup green grape, seedless (or combination)
1/4 cup snipped fresh cilantro leaves
1 -2 garlic clove, minced
1/2 cup red wine vinegar
2 tablespoons minced onions
1 tablespoon finely minced fresh cilantro leaves or 1 teaspoon dried cilantro
1 teaspoon finely snipped fresh oregano leaves or 1/2 teaspoon dried oregano
cayenne pepper (or to taste) or several drops hot pepper sauce (or to taste)
1 pinch sugar (or to taste and optional)
1/4 cup olive oil
1/4 cup vegetable oil (mild flavored)
salt & freshly ground black pepper
salt & freshly ground black pepper (to taste)
reduced-fat cheese, of choice sliced black (optional) or ripe olives, and sprigs of cilantro for garnish (optional)

Steps:

For the Shrimp:.
In a deep medium bowl, combine first 9 marinade ingredients, blending well. Add shrimp, coating each well with marinade. Cover and refrigerate 30 to 45 minutes to allow shrimp to absorb marinade flavors.
While shrimp are marinating, prepare fruit and vegetables; set aside.
Remove shrimp from marinade, discarding marinade. In a medium heavy skillet, saute shrimp in 1 - 1 1/2 tablespoons hot oil for about 2 to 3 minutes, stirring frequently, until shrimp are opaque in color and cut easily with a fork and are done. Do not overcook as shrimp will become tough.
Arrange salad greens on each of four dinner plates, dividing evenly. Top each with sauteed shrimp, fruit, vegetables and snipped cilantro. Drizzle a small amount of Southwestern-style Vinaigrette Dressing over each salad. Garnish each with shredded cheese of choice, sliced olives, and a sprig of cilantro, if desired.
For the Dressing:.
In a deep small bowl, combine the first 7 ingredients, blending well. With a wire whisk, gradually add both olive oil and salad oil, whisking until mixture is smooth and well blended. Add salt and pepper to taste, whisking to blend. Or, combine vinegar and oil in a blender container; cover and blend until mixture is smooth.
Add remaining ingredients, stirring by hand to mix. Dressing may be stored in the refrigerator, tightly covered, in a glass container for up to 1 week. Variation: Omit vinegar and use 1/3 to 1/2 cup lime juice. May add 1 teaspoon grated lime peel to dressing, if desired.

SOUTHWESTERN SHRIMP SALAD

Southwestern Shrimp Salad image

As if shrimp salad weren't tasty enough already, we've given it an awesome Southwestern kick with corn, chopped fresh cilantro and crushed tortilla chips.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings, 2-1/2 cups each

Number Of Ingredients 7

Ingredients

6 cups chopped romaine lettuce
1 lb. cooked cleaned medium shrimp
1 cup frozen corn, thawed
1 tomato, seeded, chopped
1/2 cup KRAFT Classic Ranch Dressing
2 cups tortilla chips (2 oz.), coarsely crushed
1 Tbsp. chopped fresh cilantro

Steps:

Combine all ingredients except cilantro in serving bowl.
Top with cilantro.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 165 mg, Sodium 1080 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 4 g, Protein 21 g

SOUTHWESTERN SHRIMP SALAD

Southwestern Shrimp Salad image

I made up this recipe one night, and really liked it so thought I would share. I made it for just myself so if you are making it for more than one person I would adjust the measurements. Speaking of the measurements, I apologize if they are off a bit. It's one of those things you have to adjust the amounts of ingredients to suit your individual taste. I just threw together without measuring anything, but the measurements I provided are my best guess for the best taste. Also, I believe this would be good as a coleslaw type dish if you just omit the baby romaine and spinach and add a little more dressing.

Provided by WBChica

Categories One Dish Meal

Time 15m

Yield 1 Salad, 1 serving(s)

Number Of Ingredients 22

Ingredients

1/2 cup baby romaine lettuce
1/2 cup fresh spinach
1 cup red cabbage, shredded
1 roma tomato, sliced
1 -2 mushroom, sliced
1/4 of a cucumber, sliced
1/4 cup sliced black olives
1/2 of an avocado, cut into thin slices
10 -12 peeled shrimp, depending on size
olive oil
chili powder
cayenne pepper
taco seasoning
lime juice
garlic salt
2 tablespoons light sour cream
1 tablespoon light mayonnaise
to taste taco seasoning
chili powder
cayenne pepper
lime juice
garlic powder, and or garlic salt

Steps:

Prepare the salad, in any order you like.
Drizzle a frying pan with olive oil.
Cook the shrimp over medium heat, seasoning it with mostly taco seasoning, and a few dashes of Chili Powder and garlic salt. Allow the cook to shrimp evenly, periodically drizzling with lime juice, and a small dash of cayenne pepper. (That cayenne pepper can be powerful!).
While the shrimp are cooking, prepare the dressing. Whisk the sour cream, light mayo and taco seasoning in a small bowl. Sprinkle with the seasonings and lime juice to taste. If you prefer a creamier dressing, use less lime juice.
Top the previously prepared salad with the shrimp and then with your desired amount of dressing.

Tips:

Use fresh and high-quality ingredients: This will make a big difference in the flavor of your salad.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
Use a variety of colors and textures: This will make your salad more visually appealing and interesting to eat.
Don't be afraid to experiment: There are many different ways to make a southwestern salad, so feel free to get creative and add your own personal touch.

Conclusion:

Southwestern salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. Whether you are looking for a light lunch or a hearty dinner, a southwestern salad is sure to please. So next time you are looking for a healthy and flavorful meal, give this southwestern salad a try.