Spicy Shrimp Fajita Salad with Honey Lime Vinaigrette

Shrimp Fajita Salad with tortilla chips.

Spicy Shrimp Fajita Salad with Honey Lime Vinaigrette

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

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 288kcal

Author Elaine

Ingredients

2 tablespoon grapeseed oil, divided
1 medium red onion, halved and thinly sliced
3 bell peppers, 1 each of red, yellow, orange
¾ teaspoon fajita seasoning* see recipe notes
32 large shrimp or prawns, peeled and deveined
1 head romaine lettuce, chopped
½ cup purple cabbage, thinly sliced
1 cup cherry tomatoes
tortilla chips, for serving

Honey Lime Vinaigrette

¼ cup olive oil
¼ cup lime juice, fresh (juice from 2 limes)
2 tablespoon cilantro
½ teaspoon crushed red pepper or chili powder
2 tablespoon honey
salt and pepper, to taste

Instructions

Whisk all vinaigrette ingredients in a jar and set aside to allow flavours to blend.
Arrange washed, dried and chopped romaine, cabbage and tomatoes on a large platter (or in individual shallow bowls.)
Peel and devein shrimp and toss with fajita seasoning. Let stand.
Heat 1 tablespoon 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.
Wipe out skillet, add remaining 1 tablespoon 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.
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.

Notes

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

6 tablespoon chili powder
2 tablespoon cumin
2 tablespoon garlic powder
2 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon onion powder
2 teaspoon salt
2 teaspoon pepper
2 teaspoon crushed red pepper flakes

Use ¾ teaspoon of this mix (or more to your liking) in this recipe. Save the rest to use in Skinny Chopped Chicken Taco Salad, Air Fryer Chicken Fajitas Taco Stuffed Mini Peppers, or this cheesy Baked Fajita Chicken Casserole.

Nutrition