Introduction
Discover a delightful and vibrant salad that combines succulent shrimp with fresh vegetables and a zesty cilantro lime dressing. This dish is perfect for a light lunch or a refreshing dinner, making it a fantastic option for a warm day.
Detailed Ingredients with measures
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper, to taste
8 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
¼ cup chopped fresh cilantro leaves
1 avocado, halved, peeled, seeded, and diced
1 cup tortilla chips, crushed
For the Cilantro Lime Dressing:
1 cup loosely packed cilantro, stems removed
½ cup plain Greek yogurt
2 cloves garlic
Juice of 1 lime
Pinch of salt
¼ cup olive oil
2 tablespoons apple cider vinegar
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
Yield
Serves 4
Instructions
1. Prepare the Cilantro Lime Dressing:
In a food processor, combine cilantro, Greek yogurt, garlic, lime juice, and a pinch of salt. Pulse until smooth, about 30 seconds to 1 minute. With the processor running, slowly add olive oil and apple cider vinegar until the mixture is emulsified. Set aside.
2. Cook the Shrimp:
Preheat the oven to 400°F (200°C). Lightly oil a baking sheet or coat it with nonstick spray. Place the shrimp in a single layer on the prepared baking sheet. Add olive oil, minced garlic, and Cajun seasoning. Season with salt and pepper to taste. Toss gently to combine. Roast in the oven until the shrimp are pink, firm, and cooked through, about 6-8 minutes.
3. Assemble the Salad:
In a large bowl, place the chopped romaine lettuce. Top with the cooked shrimp, cherry tomatoes, corn, black beans, and chopped cilantro. Pour the prepared cilantro lime dressing over the salad and gently toss to combine. Add the diced avocado and gently mix.
4. Serve:
Serve immediately, garnished with crushed tortilla chips if desired.
Detailed Directions and Instructions
Prepare the Cilantro Lime Dressing:
– In a food processor, combine cilantro, Greek yogurt, garlic, lime juice, and a pinch of salt. Pulse until smooth, about 30 seconds to 1 minute.
– With the processor running, slowly add olive oil and apple cider vinegar until the mixture is emulsified. Set aside.
Cook the Shrimp:
– Preheat the oven to 400°F (200°C). Lightly oil a baking sheet or coat it with nonstick spray.
– Place the shrimp in a single layer on the prepared baking sheet. Add olive oil, minced garlic, and Cajun seasoning. Season with salt and pepper to taste. Toss gently to combine.
– Roast in the oven until the shrimp are pink, firm, and cooked through, about 6-8 minutes.
Assemble the Salad:
– In a large bowl, place the chopped romaine lettuce. Top with the cooked shrimp, cherry tomatoes, corn, black beans, and chopped cilantro.
– Pour the prepared cilantro lime dressing over the salad and gently toss to combine.
– Add the diced avocado and gently mix.
Serve:
– Serve immediately, garnished with crushed tortilla chips if desired.
Notes
Fresh Ingredients:
– Use fresh cilantro and lime juice for the best flavor in the dressing.
Cooking the Shrimp:
– Ensure shrimp are spread out on the baking sheet for even cooking. Avoid overcrowding.
Customizations:
– Feel free to add other vegetables or toppings to the salad, such as bell peppers or jalapeños, for added flavor and texture.
Cook techniques
Preparing the Cilantro Lime Dressing
Using a food processor helps achieve a smooth dressing. Start by blending the main ingredients—cilantro, Greek yogurt, garlic, and lime juice—before slowly incorporating the oil and vinegar for a well-emulsified mixture.
Cooking the Shrimp
Roasting shrimp in the oven allows for even cooking and enhances the flavors. Ensure they are arranged in a single layer on a baking sheet and season with olive oil, garlic, and Cajun seasoning before roasting.
Assembling the Salad
Layering the salad ingredients in a large bowl keeps the textures separate until mixed. Start with the romaine and then add the cooked shrimp and vegetables before tossing with the dressing.
Serving the Salad
Serving the salad immediately keeps the ingredients fresh and crisp. Top with crushed tortilla chips for added crunch and flavor right before serving.
FAQ
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but ensure they are fully thawed before cooking.
Is there a substitute for Greek yogurt in the dressing?
Yes, you can use sour cream or a dairy-free yogurt alternative.
How can I make this salad vegetarian?
You can omit the shrimp and add additional vegetables or plant-based proteins, such as chickpeas.
Can I prepare the dressing in advance?
Yes, the dressing can be made ahead of time and stored in the refrigerator for a few days.
What other toppings can I add to the salad?
Consider adding sliced bell peppers, cucumber, or a sprinkle of feta cheese for extra flavor.
Conclusion
This shrimp salad combines fresh ingredients with a zesty cilantro lime dressing, creating a vibrant and satisfying meal. The blend of shrimp, black beans, and avocado not only enhances the flavor but also offers a nutritious option for any dining occasion. Enjoy this dish as a light lunch or dinner, perfect for warm days or gathering with friends.
More recipe suggestions and combination
Grilled Chicken Salad
Swap the shrimp for grilled chicken breast and add some feta cheese for a Mediterranean twist.
Taco Salad
Incorporate ground beef or turkey seasoned with taco spices and add jalapeños and a dollop of sour cream for extra flavor.
Quinoa and Black Bean Bowl
Replace the shrimp with cooked quinoa and add diced bell peppers and corn for a hearty vegetarian option.
Asian-Inspired Shrimp Salad
Use sesame oil instead of olive oil, add mandarin oranges, and top with sesame seeds for an Asian flair.
Mediterranean Chickpea and Shrimp Salad
Use chickpeas instead of black beans and add olives and cucumber for a fresh Mediterranean vibe.
Avocado Toast Topping
Serve the shrimp mixture on toasted bread with smashed avocado as a delicious appetizer or light meal.
Spicy Shrimp Tacos
Utilize the shrimp and serve it in corn tortillas with slaw and the cilantro lime dressing as a zesty taco option.
Mexican Street Corn Salad
Add cotija cheese and lime juice to the salad for a taste reminiscent of Mexican street corn, enhancing the existing flavors.
