Blackened Shrimp Southwest Wedge

5 from 5 votes

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.

Prep Time40

Cook Time10

Total Time50

Course: Salad

Cuisine: American

Servings: wedge salads

Calories: 325kcal

Author: Sarah Thomas-Drawbaugh

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