This blackened shrimp southwest wedge salad is a fun twist on my southwest shredded chicken salad. Loaded with flavor, you’re going to love this healthy salad recipe. 

The blackened shrimp are juicy, tender and easy to make. Which tastes so good with the mixed vegetable salad and chili lime yogurt dressing. This salad is loaded with protein, so you will be feeling full and satisfied.

Blackened Shrimp Southwest Wedge – Healthyish Foods

Ingredients Needed for Blackened Shrimp Southwest Wedge 

Shrimp- This recipe calls for 1 pound of large shrimp. Be sure to peel and devein the shrimp. If frozen, thaw the shrimp overnight in the refrigerator. Option to remove the tails or leave them on. I like to leave them on for presentation purposes, but it’s not necessary.  

Shrimp Seasoning- Toss the peeled / deveined shrimp with paprika, garlic powder, salt, black pepper and olive oil. You will also need a touch of olive oil to lightly pan fry the shrimp until they are seared on both sides. They will need about 2-3 minutes per side. 

Salad – Combine rinsed and drained black beans, chickpeas, corn kernels, diced red bell pepper, diced English cucumber, diced shallots, finely diced jalapeno, shredded cheddar cheese, salt and black pepper. Mix until well combined. You will also need to wash a head of iceberg lettuce. Cut the lettuce down into quarters before assembling. 

Dressing – Combine 0% Greek yogurt, fresh squeezed lime juice, diced canned chilies with juice, warm water, cumin, chili powder, garlic powder and salt. Mix well. For a tighter dressing use less water. For a looser dressing add more water. 

Blackened Shrimp Southwest Wedge – Healthyish Foods v

How to Make Blackened Shrimp Southwest Wedge

Combine rinsed and drained black beans, rinsed and drained chickpeas, corn kernels, diced red bell pepper, diced English cucumber, diced shallots, finely diced jalapeno, shredded cheddar cheese, salt and black pepper. Mix until well combined.

Next, you’re going to wash and dry a head of iceberg lettuce. Cut the lettuce down into quarters. Set aside. 

Peel and devein your shrimp. Option to leave the tail on or remove it. Next, toss the shrimp with paprika, garlic powder, salt, black pepper and one tablespoon of olive oil. Mix well. 

Heat the remaining tablespoon of olive oil in a non-stick skillet. Once hot, add the shrimp. Sear for 2-3 minutes per side or until the shrimp are cooked through. Remove from the heat. 

Assemble the Salad

Add the quartered iceberg wedge to the bowls. Top each quarter with a heaping spoonful of the southwest salad mixture. Add 5-6 cooked shrimp per salad. Finish with a drizzle of dressing. Serve and enjoy. 

Blackened Shrimp Southwest Wedge – Healthyish Foods

Storage 

Best enjoyed immediately. However, you can store any leftover southwest salad in an airtight container in the refrigerator for up to three days. Leftover shrimp can be stored in a separate airtight container for up to three days. Reheat the shrimp in the microwave. Extra dressing can also be stored separately for three to four days. 

Looking for more recipes? Try my Southwest Shredded Chicken Salad

Blackened Shrimp Southwest Wedge – Healthyish Foods v

Blackened Shrimp Southwest Wedge

This blackened shrimp southwest wedge salad is a fun twist on my southwest shredded chicken salad. Loaded with flavor, you’re going to love this healthy salad recipe.
5 from 4 votes
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Ingredients

Salad

  • 1 head iceberg lettuce, wash, dry and quarter

Shrimp

  • 1 pound large shrimp, peel and devein
  • 2 tablespoons olive oil, divided
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Southwest Salad

  • ¾ cup black beans, rinse, drain and dry
  • ¾ cup chickpeas, rinse, drain and dry
  • ¾ cup red bell pepper, diced small
  • ¾ cup English cucumber, cored and diced small
  • ¾ cup corn kernels, rinse, drain and dry
  • cup shallots, diced small
  • ¼ cup jalapeno, remove seeds and veins, dice small
  • ¼ cup shredded mild cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Chili Lime Yogurt Dressing

  • ½ cup 0% Greek yogurt
  • 2 tablespoons lime juice, fresh squeezed
  • 2 tablespoons diced green chiles, canned with juice works best
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • 2-3 tablespoons warm water

Equipment

  • 2 mixing bowls
  • 1 non-stick skillet
  • 1 small mixing bowl

Instructions 

  • Combine rinsed and drained black beans, rinsed and drained chickpeas, corn kernels, diced red bell pepper, diced English cucumber, diced shallots, finely diced jalapeno, shredded cheddar cheese, salt and black pepper. Mix until well combined.
  • Next, you’re going to wash and dry a head of iceberg lettuce. Cut the lettuce down into quarters. Set aside.
  • Peel and devein your shrimp. Option to leave the tail on or remove it. Next, toss the shrimp with paprika, garlic powder, salt, black pepper and one tablespoon of olive oil. Mix well.
  • Heat the remaining tablespoon of olive oil in a non-stick skillet. Once hot, add the shrimp. Sear for 2-3 minutes per side or until the shrimp are cooked through. Remove from the heat.

Assemble the Salad

  • Add the quartered iceberg wedge to the bowls. Top each quarter with a heaping spoonful of the southwest salad mixture. Add 5-6 cooked shrimp per salad. Finish with a drizzle of dressing. Serve and enjoy.

Video

Nutrition

Serving: 1salad, Calories: 325kcal, Carbohydrates: 34g, Protein: 27g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 144mg, Sodium: 1496mg, Potassium: 807mg, Fiber: 9g, Sugar: 10g, Vitamin A: 1993IU, Vitamin C: 56mg, Calcium: 160mg, Iron: 3mg