Shrimp Fajita Salad with Creamy Jalapeño Lime Dressing
Gluten-Free
Dairy-Free
Paleo
Low Carb
Keto
Whole30
Low Calorie
Pescatarian
This simple recipe comes together in less than 20 minutes and is packed with flavor! It's Whole30, low carb, keto, paleo, gluten free, and dairy free too! And that dressing? Amazing!
Prep Time: 12 minutesmins
Cook Time: 6 minutesmins
Servings: 4servings
Ingredients
Kit's Fajita Seasoning
1tspsea salt
1tsppaprika
1/2tspfreshly ground black pepper
1/2tsporegano
1/4tsponion powder
1/4tspgarlic powder
1/4tspground ginger
1/4tspdried parsley
1/8tspmustard powder
1/8tspcumin
1/8tspred pepper flakes
Shrimp Fajita Salad
1.5lbsustainablewild-caught shrimp, peeled
1 1/2Tbspavocado oil
1red bell pepperthinly sliced
1green bell pepperthinly sliced
1yellow bell pepperthinly sliced
1large yellow onionsliced
4-5romaine heartschopped
2avocadossliced
3cupsgrape tomatoeshalved
1bunch cilantrochopped
2limescut into wedges or slices
1jalapeñoseeded and thinly sliced
Creamy Jalapeño Lime Dressing
1/2Hass avocado
3limesjuiced
2Tbspcold water
1jalapeñoseeded and diced
2Tbspchopped cilantro
1.5tspsea saltreduce to 1 tsp if sensitive to salt
Instructions
Make fajita seasoning. Mix all fajita seasoning ingredients together in a small bowl. Set aside.
Prep shrimp. Pat shrimp dry and sprinkle generously with fajita seasoning on both sides.
Cook peppers and onion. Heat 1/2 Tbsp of the avocado oil in a large skillet over medium-high heat. Add peppers and onion and cook for about 5-7 minutes or until softened to your liking, stirring occasionally. Add about 1 tsp fajita seasoning halfway through cooking time. Remove veggies to a plate.
Prepare dressing while veggies are cooking. Add all ingredients to a glass jar or measuring cup and blend with an immersion blender for about 30 seconds or until smooth. This can also be done in a food processor or blender.
Cook shrimp. After veggies are done cooking, add the remaining 1 Tbsp avocado oil to the skillet. When skillet is hot again (still over medium-high heat) add shrimp, one by one, leaving plenty of space in-between. Cook in batches if necessary. Cook for about 1 minute per side for large shrimp. Adjust cook time based on size of shrimp. Shrimp are done when opaque throughout. Take care not to overcook them.
Assemble salads with romaine lettuce on the bottom, then top with shrimp, cooked veggies, tomatoes, avocado, jalapeño slices, cilantro, and limes.
Serve with Creamy Jalapeño Lime Dressing.
Notes
If you have a fajita seasoning that you already love, you can definitely use that instead of making your own. I just like my own spice mix :)The spice level of this recipe, especially the dressing, is really dependent on how spicy your jalapeños are. I always suggest testing your jalapeños for spiciness before adding to a recipe. The jalapeños I usually get and what I use for this recipe are pretty mild and resulting dressing only has a mild spice. The slices are still a bit spicy on top of the salad though, even with a more mild pepper. But if you have very spicy jalapeños then you may want to consider adding just 1/2 to the dressing and slicing very thinly (or even omitting) for the salad topping. It's up to you!The fajita seasoning in this recipe has a mild level of spice, but you can omit the red pepper flakes altogether if you are very sensitive to spice.