Blackened Shrimp Southwest Wedge
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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.
If you love a wedge salads, then you have to try my Mediterranean Salmon Wedge Salad recipe or my Salmon Wedge Salad with Honey Mustard Dressing.
Table of Contents
Why You’ll Love This Recipe
- Satisfying and flavorful. This wedges salad recipe is healthy yet totally satisfying. The blackened shrimp taste so good with the mixed vegetables, cheese and yogurt dressing.
- Easy to make. Follow a few simple steps and you’ll end up with this loaded salad.
- Impressive. This easy to assemble salad recipe will impress your friends and family.
Recipe Ingredients
- Lettuce – Wash and dry a head of iceberg lettuce. Slice it into quarters.
- Shrimp – This recipe calls for one pound of large shrimp. Peel and devein the shrimp. If frozen, thaw the shrimp overnight in the refrigerator. Option to remove the tails or leave them on.
- Shrimp Seasoning– Season the shrimp with a combination of paprika, cumin, garlic powder, kosher salt, and cracked black pepper.
- Oil – This recipe calls for olive oil or avocado oil for searing the shrimp.
- Vegetables / Cheese – You’ll need rinsed and drained black beans, chickpeas, corn kernels, diced red bell pepper, diced English cucumber, diced shallots, finely diced jalapeno, and shredded cheddar cheese for this recipe.
- Seasoning – Season the vegetables and cheese with a pinch of kosher salt and few turns of cracked black pepper.
- Dressing – You’ll need 0% Greek yogurt, fresh squeezed lime juice, mild diced canned chilies with juice, water, cumin, chili powder, garlic powder and kosher salt for this dressing.
How to Make
Make the Dressing
- Combine 0% Greek yogurt, fresh squeezed lime juice, mild diced canned chilies, cumin, chili powder, garlic powder, kosher salt and water. Mix well. For a thicker dressing use less water. For a thinner dressing add more water. You can adjust based on your preferred thickness. Cover and refrigerate until ready to use.
Prepare the Iceberg Lettuce
- Slice a head of iceberg lettuce into quarters. Rinse and dry the lettuce. Option to use a salad spinner. Just be careful the wedge doesn’t break apart.
Combine the Vegetables, Cheese, and Seasoning
- Combine the rinsed and drained black beans, rinsed and drained chickpeas, rinsed and drained corn kernels, diced red bell pepper, diced English cucumber, diced shallots, finely diced jalapeno, and shredded cheddar cheese. Season with a pinch of kosher salt and few turns of cracked black pepper. Taste and adjust accordingly. Toss until well combined and set aside. Option to use a vegetable chopper for some of the chopping.
Prepare the Shrimp
- Peel and devein your shrimp. Option to leave the tail on or remove it. Next, toss the shrimp with paprika, garlic powder, cumin, kosher salt, cracked black pepper and one tablespoon of olive oil. Mix well.
- Heat the remaining olive oil to a nonstick 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
- Grab four bowls and add one quarter of the iceberg wedge to each bowl. Top each wedge with a heaping spoonful of the southwest vegetable salad mixture. Add 5-6 cooked shrimp per salad. Finish with a drizzle of dressing. Serve and enjoy.
How to Store
- Dressed salads are best enjoyed immediately. However, you can store any leftovers in separate airtight containers in the refrigerator. The dressing, blackened shrimp, iceberg lettuce wedges and southwest vegetable mixture should all be store in separate containers if possible.
- Extra shrimp can be reheated in a pan or in the microwave until warmed through. Option to use leftover shrimp in tacos or tucked in a wrap too. Extra dressing will last for three to four days stored covered in the refrigerator.
Frequently Asked Questions
Why do you leave the shrimp tail on?
You can leave it on or remove it. I leave it on for presentation purposes but it is not necessary.
How can I store extra dressing?
I recommend storing the wedge lettuce, mixed vegetable and any extra salad dressing all in separate containers if possible. You can store extra dressing in an airtight container in the refrigerator for three to four days. Once the salad is dressed, its best enjoyed immediately.
Can I use any other type of lettuce?
Sure, you can use whatever lettuce you enjoy most. Chopped romaine, butter lettuce or red leaf lettuce would all work fine.
How do you thaw shrimp?
If frozen, thaw the shrimp overnight in the refrigerator. Option to remove the tails or leave them on.
Other Salads to Consider Trying
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.
Equipment
- 2 mixing bowls
- 1 nonstick skillet
- 1 small mixing bowl
Ingredients
Salad
- 1 head iceberg lettuce, quarter, wash and dry
Shrimp
- 1 pound large shrimp, peel and devein
- 2 tablespoons olive oil, divided, option to use avocado oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon cracked black pepper
- kosher salt, to season, I used between ¼ – ½ teaspoon
Southwest Salad
- ¾ cup black beans, rinse, drain and dry
- ¾ cup chickpeas, rinse, drain and dry
- ¾ cup red bell pepper, dice small
- ¾ cup English cucumber, core and dice small
- ¾ cup corn kernels, rinse, drain and dry
- ⅓ cup shallots, dice small
- ¼ cup jalapeno, remove seeds and veins, dice small
- ¼ cup shredded mild cheddar cheese
- kosher salt, to taste
- cracked black pepper, to taste
Chili Lime Yogurt Dressing
- ½ cup 0% Greek yogurt
- 2 tablespoons lime juice, fresh squeezed
- 2 tablespoons mild diced green chiles, canned works best
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- 1-2 tablespoons water, depending on preferred thickness
Instructions
Make the Dressing
- Combine 0% Greek yogurt, fresh squeezed lime juice, mild diced canned chilies, cumin, chili powder, garlic powder, kosher salt and water. Mix well. For a thicker dressing use less water. For a thinner dressing add more water. You can adjust based on your preferred thickness. Cover and refrigerate until ready to use.
Prepare the Iceberg Lettuce
- Slice a head of iceberg lettuce into quarters. Rinse and dry the lettuce. Option to use a salad spinner.
Combine the Vegetables, Cheese, and Seasoning
- In a mixing bowl, combine the rinsed and drained black beans, rinsed and drained chickpeas, rinsed and drained corn kernels, diced red bell pepper, diced English cucumber, diced shallots, finely diced jalapeno, and shredded cheddar cheese. Season with kosher salt and cracked black pepper. Taste and adjust accordingly.
Prepare the Shrimp
- Peel and devein your shrimp. Option to leave the tail on or remove it. Next, toss the shrimp with paprika, cumin, garlic powder, kosher salt, cracked black pepper and one tablespoon of olive oil. Mix well. Heat the remaining tablespoon of olive oil in a nonstick 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
- Grab four bowls and add one quarter of the iceberg wedge to each bowl. Top each wedge with a heaping spoonful of the southwest vegetable salad mixture. Add 5-6 cooked shrimp per salad. Finish with a drizzle of dressing. Serve and enjoy.
Video
Notes
Dressed salads are best enjoyed immediately. However, you can store any leftovers in separate airtight containers in the refrigerator. The dressing, blackened shrimp, iceberg lettuce wedges and southwest vegetable mixture should all be store in separate containers if possible.
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
8 Comments on “Blackened Shrimp Southwest Wedge ”
Looks amazing
thank you!
Made this recipe for me and my husband and my 8 yo son just ate the shrimp.. it was light and delicious and everyone loved it! Will be making it again for sure! I have been following healthyish for a while and this is the first recipe I tried, will be trying more out for sure!
Thank you, Lisa! So glad the whole family enjoyed it! XO, Sarah
Can’t wait to make this southwest shrimp salad 🥗 hmmmmm I love your recipes and going to try MANY of them ❤️
Wonderful, fresh, light recipe. Perfect for a hot summer day. Easy to make. If you prep food for the week ahead and make the salsa and shrimp ahead of time, it’ll be super easy for a busy night during the week. Be easy to take in a packed lunch too.
This was a great quick recipe that tasted amazing! My husband loved how filling it was. We will be making these a lot.
I made this recipe exactly as written except I used chopped romaine instead of iceberg lettuce. The shrimp seasoning would be excellent if you just wanted to sauté shrimp but the Southwest Salad made the dinner next level. My husband said he could have this for dinner every week! All of Sarah’s recipes are excellent, healthy and not too labor-intensive! Her blog has become my go to source almost every night when I cook dinner!!!