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.
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.
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.
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.
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
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
- ⅓ 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.
4 Comments on “Blackened Shrimp Southwest Wedge ”
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!!!
This was a great quick recipe that tasted amazing! My husband loved how filling it was. We will be making these a lot.
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.
Can’t wait to make this southwest shrimp salad 🥗 hmmmmm I love your recipes and going to try MANY of them ❤️