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. 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.
Ingredients Needed for Blackened Shrimp Southwest Wedge
Shrimp- This recipe calls for one 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, cumin, garlic powder, kosher salt, cracked black pepper and extra virgin olive oil. You will also need a touch of extra virgin 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 the rinsed and drained black beans, chickpeas, corn kernels, diced red bell pepper, diced English cucumber, diced shallots, finely diced jalapeno, shredded cheddar cheese, kosher salt and cracked black pepper. Mix until well combined. Taste and adjust seasoning accordingly. You will also need to slice a head of iceberg lettuce into quarters. Wash and dry before assembling. Option to use a handy vegetable chopper for some of the vegetables and a salad spinner. Just be sure the wedge doesn’t break apart.
Dressing – Combine 0% Greek yogurt, fresh squeezed lime juice, mild diced canned chilies with juice, water, cumin, chili powder, garlic powder and kosher salt. Mix well. For a thicker dressing use less water. For a thinner dressing add more water.
Frequently Asked Questions FAQ’S
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 to Make Blackened Shrimp Southwest Wedge
Make the Dressing
Combine 0% Greek yogurt, fresh squeezed lime juice, mild diced canned chilies, cumin, chili powder, garlic powder and kosher salt. 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 so 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 kosher salt and 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 extra virgin olive oil. Mix well.
Heat the remaining tablespoon of extra virgin 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.
How to Store Blackened Shrimp Southwest Wedge Salad
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 separately if possible.
Extra shrimp can be reheated 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.
Looking for more recipes? Try my Southwest Shredded Chicken Salad
Blackened Shrimp Southwest Wedge
Ingredients
Salad
- 1 head iceberg lettuce, quarter, wash and dry
Shrimp
- 1 pound large shrimp, peel and devein
- 2 tablespoons extra virgin olive oil, divide, 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
- 2-3 tablespoons warm water, depending on preferred thickness
Equipment
- 2 mixing bowls
- 1 nonstick skillet
- 1 small mixing bowl
Instructions
Make the Dressing
- Combine 0% Greek yogurt, fresh squeezed lime juice, mild diced canned chilies, cumin, chili powder, garlic powder and kosher salt. 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
- 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. Toss until well combined and set aside.
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 extra virgin olive oil. Mix well. Heat the remaining tablespoon of extra virgin 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.
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 ❤️