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.
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.
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