It’s summertime; it’s hot and steamy and humid. No one wants to stand in the kitchen over a hot stove and cook for hours. When the temperature increases outside, I find myself gravitating towards meals that are light and fresh. This recipe is easy to make, only 3 minutes of cook time, so no overheated kitchen time.
The fiesta shrimp salad is fresh, crisp, cool and a little spicy. It is like a party for your mouth.
I bought fully cooked frozen shrimp, but you can also use raw shrimp. Either way, you will need to thaw the shrimp by placing it under cold running water. Once the shrimp begin to thaw, you can remove the tails.
Drain and rinse the beans. I used black beans and garbanzo beans. You can also add a can of corn to add some sweetness.
Slice an avocado. Dice a red onion.
Place all the ingredients in a bowl. Then prepare the shrimp.
Heat the shrimp over medium-high heat in a skillet with a tablespoon of olive oil. Add the seasoning and stir well until all the shrimp are covered.
If using raw shrimp, heat them until they turn pink. Since I used fully cooked shrimp, I just needed to heat them through since they are already pink.
Add the cooked shrimp to the other ingredients already placed in the bowl.
Mix to combine all the ingredients together.
For the dressing, mix together 1/2 cup of ranch salad dressing with a 1/4 cup of salsa. I prefer to use Pace Picante sauce because it isn’t as chunky as salsa and seems to mix better with the ranch dressing.
Place the shrimp and bean mixture over a bed of romaine lettuce and top with the salsa ranch dressing. Squeeze some lime juice over the salad.
Find more shrimp recipes here: Shrimp and Sausage Paleo Meal
Fiesta Shrimp Salad
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes3
minutes18
minutesIngredients
- Shrimp Salad
1 tablespoon of olive oil
1 bag of frozen shrimp (medium sized 45-50 per bag), thawed and tails removed
1 15-oz can of black beans, drained and rinsed
1 15 oz can of Garbanzo beans, drained and rinsed
1 ripe avocado, sliced
1/2 of one red onion, diced
1 bag of romaine lettuce or mixed greens
- Seasonings
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of cumin
1/2 teaspoon of garlic powder
1 1/2 teaspoon of dried oregano
1 teaspoon of chili powder
- Dressing
1/2 cup of ranch dressing
1/4 cup of salsa or picante sauce
Directions
- Dice 1/2 of one red onion
- Halve and slice one avocado
- Drain and rinse both cans of beans
- Combine the above ingredients in a large mixing bowl
- Thaw the frozen shrimp under running cold water, remove the tails
- While the shrimp thaws, mix together the salsa and the ranch for the dressing
- Heat olive oil in skillet over medium-high heat
- Warm the shrimp in the skillet with the seasonings, only 2-3 minutes. Overcooking will cause the shrimp to be tough. (If using raw shrimp, cook until shrimp turn pink).
- Once shrimp are warmed through add to bowl of other ingredients
- Serve over a bed of lettuce.
- Top with the salsa and ranch dressing and lime juice
- Enjoy!
Notes
- Add cherry tomatoes and corn for additional color and texture
This recipe was adapted from The Recipe Critic. .
