Southwestern Shrimp Salad Recipe

Name: Southwestern Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 1/2 cup baby romaine lettuce; 1/2 cup fresh spinach; 1 cup red cabbage, shredded; 1 roma tomato, sliced; 1 -2 mushroom, sliced; 1/4 of a cucumber, sliced; 1/4 cup sliced black olives; 1/2 of an avocado, cut into thin slices; For the Shrimp; 10 -12 peeled shrimp, depending on size; olive oil; chili powder; cayenne pepper; taco seasoning; lime juice; garlic salt; For the Dressing; 2 tablespoons light sour cream; 1 tablespoon light mayonnaise; to taste taco seasoning; chili powder; cayenne pepper; lime juice; garlic powder, and or garlic salt

Servings: persons

For the Salad
1/2 cup baby romaine lettuce
1/2 cup fresh spinach
1 cup red cabbage, shredded
1 roma tomato, sliced
1 -2 mushroom, sliced
1/4 of a cucumber, sliced
1/4 cup sliced black olives
1/2 of an avocado, cut into thin slices
For the Shrimp
10 -12 peeled shrimp, depending on size
olive oil
chili powder
cayenne pepper
taco seasoning
lime juice
garlic salt
For the Dressing
2 tablespoons light sour cream
1 tablespoon light mayonnaise
to taste taco seasoning
chili powder
cayenne pepper
lime juice
garlic powder, and or garlic salt

1
Prepare the salad, in any order you like.
2
Drizzle a frying pan with olive oil.
3
Cook the shrimp over medium heat, seasoning it with mostly taco seasoning, and a few dashes of Chili Powder and garlic salt. Allow the cook to shrimp evenly, periodically drizzling with lime juice, and a small dash of cayenne pepper. (That cayenne pepper can be powerful!).
4
While the shrimp are cooking, prepare the dressing. Whisk the sour cream, light mayo and taco seasoning in a small bowl. Sprinkle with the seasonings and lime juice to taste. If you prefer a creamier dressing, use less lime juice.
5
Top the previously prepared salad with the shrimp and then with your desired amount of dressing.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: For the Salad, 1/2 cup baby romaine lettuce, 1/2 cup fresh spinach, 1 cup red cabbage, shredded, and more.

Yes, Southwestern Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Southwestern Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions