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, 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.
Video
Notes
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.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