Grilled Fajita Shrimp Salad

July 31, 2017

Hello everyone!

 

Today we're cooking a Grilled Fajita Shrimp Salad, a delicious and fresh summer meal that is perfect for lunch or dinner outside by the pool. At least, that's how Mama Gowdy and I enjoyed it! 

 

 

This salad is incredibly easy to make. We're going to start by grilling the shrimp. The easiest way to grill shrimp, in my experience, is to use skewers so that there are fewer items to flip. I usually fit five shrimp on one skewer, making sure to pierce through both the body and the tail of each shrimp, so that they don't rotate or fall off unexpectedly while grilling.

 

 

After making the fajita marinade, the shrimp must be brushed generously with the mixture so that they are well coated and flavorful. 

 

 

Once the shrimp is well coated, then it's time to grill. I use a stove-top non-stick grill in my kitchen, but an electric or outdoor grill works just as well.

 

 

 

Cooking shrimp is a delicate balance; a second too long on the grill and they will become tough and overcooked. But of course, you don't want to undercook them either. Keep a strict eye on your shrimp as they cook!

 

 

Assembling the rest of the salad is easy. For the corn, I used canned sweet corn for convenience, however I also recommend grilling corn on the cob and cutting off the kernels. This is something I've done as a part of dinner preparation before, and it gives the corn a little char that adds balance to their sweetness.

 

 

The sweet peppers are a fun twist on the traditional fajita mix, which uses onions and bell peppers. Sweet peppers are small and bite sized, and make for a great snack. In this case, I cut the tops and bottoms off of four of them, julienned them, and then cleaned out the seeds and inside flesh. 

 

 

The dressing for the salad is quick, easy, and simple. With three main ingredients, this dressing is really meant to cover the lettuce, to give it some flavor. Afterwards, adding the rest of the ingredients and tossing results in a fresh, well balanced salad.

 

Enjoy!

 

 

 

 

 

Grilled Fajita Shrimp Salad

 

 

 

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      Prep Time                             Cook Time                          Total Time

        25 min                                   6-8 min                               31-33 min

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Creator(s): Caitlin and Mama Gowdy

 

Recipe Type: Salad, Grilled

Serves: 2

 

 

Ingredients

 

FAJITA MARINADE

  • 3 tbsp extra virgin olive oil

  • 2 tsp ground paprika

  • 1 tsp ground chili powder

  • 1 tsp onion powder

  • 1 tsp ground cumin

  • 0.5 tsp garlic salt

  • pinch of cayenne pepper

 

DRESSING

  • 2 tbsp extra virgin olive oil

  • 1/2 tbsp honey

  • 1 lime, juiced

  • salt and pepper to taste

 

SALAD

  • 10 raw, medium shrimp, shelled and deveined

  • 2 bamboo skewers

  • 4 small sweet peppers, julienned and seeds washed

  • 5 cups romaine lettuce, chopped

  • 1 cup corn kernels

  • 4 tbsp cilantro, chopped

 

 

 

Directions

 

  1. Ensure the shrimp are fully shelled and deveined. Add them to the skewers, making sure to pierce both the body and the tail to avoid the shrimp rotating or falling off while grilling.

  2. Whisk together the fajita marinade until the spices are well incorporated. Brush the mixture onto both sides of the shrimp skewers until it's all used up. Set the grill to high heat and grill the shrimp for 2-3 minutes on each side, until the shrimp is perfectly cooked.

  3. Mix the dressing and pour it onto the lettuce. Toss until well coated. Add the sweet peppers, corn, cilantro, and grilled shrimp. Toss until ingredients are evenly distributed throughout the salad. 

  4. Transfer to salad bowl and serve. 

 

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Notes

 

* Tips & Tricks from Papa Gowdy: add a sprinkle of sesame oil over the top of the finished salad for a fun twist on the flavor of the dish.

 

* If greater spice level is preferred, the recommendation is to increase the amount of cayenne pepper in the fajita marinade. 

* Because corn is generally sweet, the honey in the dressing can be omitted to regulate the sugar content in the dish as a whole.

* Nutrition information is a rough estimate for 1 of 2 servings with all of the dressing.

 

 

 

Nutrition

 

  • Serving size: 1/2 of recipe with all of dressing 

  • Calories: 534.5 

  • Fat: 37.5 g

  • Saturated fat: 5.4 g 

  • Carbohydrates: 42.0 g

  • Sugar: 20.8 g

  • Sodium: 651.8 mg     

  • Fiber: 10.9 g

  • Protein: 16.7 g

 

 

 

 

 

 

 

 

 

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We are the Gowdy's, cooking out of Northern California. Our recipes are focused on clean eating by creating as much as possible from scratch. We hope you enjoy our food. 

We look forward to cooking with you!

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