Shrimp Fajita Salad with Honey Lime Vinaigrette

Loaded with spicy shrimp, sautéed peppers and onions and served on a bed of crisp salad greens, this colourful Shrimp Fajita Salad is a crowd-pleaser!

Here’s a healthy meal-in-a-bowl with popular Tex-Mex flavours! Dinner salads have become our favourite way to eat lately and this Shrimp Fajita Salad has been on our table several times in the last few weeks. It’s just that good.

Fajitas are fun to order when we eat out, but it’s easy to create a meal with those same flavours at home. I use my homemade Taco Seasoning Mix for my fajita seasoning. Dried seasoning will give you instant flavour.

While you can use pre-made fajita seasoning in this recipe, it’s a snap to mix up a jar of this seasoning mix and will take you less time than it would to run to the store to pick up a package.

It’s easy to make your own fajita seasoning mix

Use 3/4 teaspoon of this mix (or more, to your liking) in this recipe. Save the rest to use in Skinny Chopped Chicken Taco Salad,Taco Stuffed Mini Peppers or Chicken Fajitas in Foil Packets.

This Mexican seafood salad features spicy fajita shrimp and sautéed bell peppers and onions on a bed of crisp salad greens. It’s drizzled  with honey-lime vinaigrette and it’s fun to eat with your favourite tortilla chips. Addictive!

How to make Spicy Shrimp Fajita Salad

Bright colours, zesty flavours, fresh crisp greens and a piquant dressing! This salad is perfect for any time of year, but especially for those hot days when you don’t want to turn on the oven. Each bite tastes better than the one before!

Add a squeeze of lime and some crunchy tortilla chips and enjoy this healthy Mexican salad!

5 from 5 votes

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Spicy Shrimp Fajita Salad with Honey Lime Vinaigrette

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Loaded with spicy shrimp, sautéed onions and peppers and served on a bed of crisp salad greens, this colourful Tex-Mex Shrimp Fajita Salad is a crowd-pleaser!

Course: Entrée/Main / Salad

Cuisine: Mexican, Tex-Mex

Servings: 4 people

Calories per serving: 290 kcal

Author: Flavour & Savour

Ingredients

• 2 tbsp grapeseed oil, divided
• 1 medium red onion, halved and thinly sliced
• 3 bell peppers, 1 each of red, yellow, orange
• 3/4 tsp fajita seasoning* see recipe notes
• 32 large shrimp or prawns, peeled and deveined
• 1 head romaine lettuce, chopped
• 1/2 cup purple cabbage, thinly sliced
• 1 cup cherry tomatoes
• tortilla chips, for serving

Honey Lime Vinaigrette

• 1/4 cup olive oil
• 1/4 cup lime juice, fresh (juice from 2 limes)
• 2 tbsp cilantro
• 1/2 tsp crushed red pepper or chili powder
• 2 tbsp honey
• salt and pepper, to taste

Instructions

1. Whisk all vinaigrette ingredients in a jar and set aside to allow flavours to blend.

2. Arrange washed, dried and chopped romaine, cabbage and tomatoes on a large platter (or in individual shallow bowls.)

3. Peel and devein shrimp and toss with fajita seasoning. Let stand.

4. Heat 1 tbsp oil in a skillet over medium-high heat. Sauté onions for a few minutes, then add peppers and cook until tender-crisp. Toss with 2 tablespoons of the dressing, remove from skillet.

5. Wipe out skillet, add remaining 1 tbsp oil and heat over medium-high heat. Add shrimp. Cook for 2 to 3 minutes per side. Avoid overcooking or shrimp will be tough and rubbery. 

6. Add sautéed onions and peppers to the salad. Top with shrimp. Drizzle with remaining vinaigrette. Garnish with extra cilantro leaves and lime wedges and serve with your favourite tortilla chips.

Recipe Notes

To make fajita seasoning, combine in an 8 ounce jar:

• 6 tbsp chili powder
• 2 tbsp cumin
• 2 tbsp garlic powder
• 2 tbsp paprika
• 1 tbsp dried oregano
• 1 tbsp onion powder
• 2 tsp salt
• 2 tsp pepper
• 2 tsp crushed red pepper flakes

Use 3/4 teaspoon of this mix (or more to your liking) in this recipe. Save the rest to use in Skinny Chopped Chicken Taco Salad,Taco Stuffed Mini Peppers or Chicken Fajitas in Foil Packets

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