Shrimp Fajita Salad
Lean shrimp and a creamy Greek yogurt-lime dressing make this a protein-forward lunch without the heaviness of a tortilla pileup. I sear the peppers, onion, and shrimp in one skillet so the salad…
Ingredients
- 12 ounces raw shrimp, peeled and deveined
- 1 medium red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 5 cups romaine lettuce, chopped
- 1 medium avocado, diced
- 1/2 cup corn kernels
- 1/3 cup plain Greek yogurt
- 1 medium lime, juiced
- 1 tablespoons olive oil
- 2 teaspoons fajita seasoning
Instructions
- Pat the shrimp dry, then toss them with 1 teaspoon of the fajita seasoning. In a small bowl, stir the Greek yogurt with half of the lime juice and 1 tablespoon of water until smooth; set aside for the dressing.
- Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper, red onion, and remaining 1 teaspoon fajita seasoning, then cook for 3 to 4 minutes until the vegetables soften but retain a little bite.
- Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes per side, turning once, until opaque and fully cooked. Remove the skillet from the heat and squeeze over the remaining lime juice.
- Divide the chopped romaine between two lunch bowls. Scatter the corn and diced avocado over the greens, keeping the toppings in distinct sections if you are packing the salads for later.
- Spoon the warm shrimp, peppers, and onion over the salads. Drizzle with the lime-yogurt dressing just before serving so the romaine stays crisp.
- Serve immediately, or cool the shrimp mixture completely and pack it separately from the lettuce, avocado, and dressing for a fresher make-ahead lunch.
Watch the Shrimp Fajita Salad cooking video
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