Description
A vibrant chopped salad featuring perfectly spiced and sautéed shrimp tossed with fresh romaine, tomatoes, cucumber, corn, avocado, and a zesty cilantro lime vinaigrette. This refreshing and colorful salad is topped with tangy Casero cheese and crunchy tortilla chips, making it a delightful and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Cilantro Lime Vinaigrette
- ¼ cup olive oil
- ⅓ cup lime juice
- 3 cloves garlic - minced
- 2 tablespoons honey
- ¼ cup fresh cilantro - finely chopped
- Salt and pepper - to taste
Shrimp
- 1 pound large shrimp - peeled and deveined with tail on
- 2 tablespoons olive oil - divided
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon chipotle powder
- Salt and pepper - to taste
Salad
- 2 heads Romaine lettuce - finely chopped
- 10 ounces grape or cherry tomatoes - halved
- ½ English cucumber - chopped
- ½ small red onion - diced
- ½ cup green onions - chopped
- ½ cup fresh cilantro - chopped
- 1 cup corn - from a can, frozen and thawed, or fresh from the cob
- 1 large avocado - peeled, pitted, diced
- ¼ cup Casero cheese (or feta as a substitute, omit for dairy free)
- Tortilla chips or wonton chips - for topping (omit to be gluten-free)
- Fresh lime juice - for serving
Instructions
- Make the Vinaigrette: In a medium bowl, whisk together the olive oil, lime juice, minced garlic, honey, cilantro, salt, and black pepper until fully combined. Adjust seasoning as needed and set aside until ready to serve.
- Thaw and Prep Shrimp: If using frozen shrimp, thaw quickly by placing them in a sealed bag submerged in cold water. Once thawed, peel and devein the shrimp, then pat dry with paper towels.
- Prepare Salad Ingredients: Chop the romaine, halve the tomatoes, chop cucumber, dice red onion, chop green onions and cilantro. In a large bowl, combine these with corn, gently tossing them together.
- Season the Shrimp: Place the shrimp in a large bowl, drizzle with 1-2 teaspoons of olive oil, then season with chili powder, cumin, chipotle powder, salt, and black pepper. Toss to coat evenly.
- Add Remaining Salad Ingredients: Add the diced avocado, crumbled Casero cheese, and tortilla chips to the salad bowl. Drizzle fresh lime juice over the salad and gently toss everything with the prepared cilantro-lime vinaigrette or serve it on the side.
- Cook Shrimp: Heat a large, heavy-bottomed skillet over medium-high heat. Add the remaining tablespoon of olive oil and swirl to coat. Add shrimp in a single layer, cooking for 1-2 minutes per side until pink, opaque, and firm. Avoid overcrowding; cook in batches if needed.
- Combine and Serve: Add the cooked shrimp to the salad bowl and toss lightly. Serve immediately with extra lime juice if desired.
Notes
- Storage: Prepare salad ingredients separately and store in airtight containers in the fridge for 1-2 days. Vinaigrette can be stored in an airtight container in the fridge for 4-5 days.
- Leftover cooked shrimp can be refrigerated in an airtight container for 2-3 days; avoid freezing shrimp after cooking for best texture.
- Grilling Option: Soak wooden skewers for 30 minutes. Preheat grill to medium-high (350°F to 450°F). Oil grill grates. Thread shrimp onto skewers with some space, grill 2 minutes per side until pink and opaque.
- Ensure shrimp are fully cooked by cooking until they turn pink and opaque with firm flesh. Shrimp shrink during cooking as moisture is lost.
- To make gluten-free, omit tortilla or wonton chips or substitute with gluten-free chips.
- Use feta cheese as an alternative to Casero cheese or omit cheese for dairy-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 180 mg
