Food/ Homespun/ Main Dishes/ Pescetarian/ Salads/ Sauces, Dressings + Spice Blends

Shrimp Fajita Salad With Chipotle Vinaigrette

Shrimp Fajita Salad With Chipotle Vinaigrette | Killing Thyme

The people have spoken.

Last week, I created a poll on Facebook and Instagram regarding what kind of shrimp recipe to offer up next: something light, or something saucy from the Instant Pot. The results, which were split right down the middle, left me scratching my head. (Or maybe my scalp isn’t agreeing with that new dry shampoo?)

At first I wanted to give myself the ol’ facepalm in a fit of frustration, but then I realized that my readership as a whole is extremely fitting to me and my lifestyle—it’s balanced.

This made me smile.

So, I decided to please both sides of the poll by creating one of each recipe.

This week, I’m bringing this Shrimp Fajita Salad With Chipotle Vinaigrette to the table. And it is goo-ood.

Next week, I’m hoping to succeed at creating one hell of an Instant Pot recipe with shrimp to satisfy the other side of the poll.

I got you, fam ♡

Shrimp Fajita Salad With Chipotle Vinaigrette | Killing Thyme

Shrimp Fajita Salad.

Tangy red onions, crisp bell peppers, juicy tomatoes, perfectly seasoned shrimp… this recipe brings everything you love about fajitas to your bowl of salad for a healthy and substantial meal option, whether it be lunch or dinner.

If you aren’t following a strict pescetarian diet, feel free to substitute the shrimp for chicken. You could also toss in some crunchy seasoned chipotle chickpeas and save any leftovers for this bomb taco grain bowl or these vegetarian tacos.

The vinaigrette is also optional, technically. In my mind it’s a necessity, but you can use any salad dressing you damn well please.

(But seriously. Make this one.)

Chipotle Vinaigrette.

This dressing blends the smokiness from chipotle hot sauce and the sweetness from pure maple syrup to give you a flavor-packed dressing you’ll want to drizzle over everything.

It’s inspired by a tostada salad that I love digging into at a local bar and grill. The more I mowed down that salad, the more I felt I needed to crack the code on that dressing.

I’m not pompous enough to say I nailed it, but I think I got pretty damn close.

This would also act as a fab dressing for my Southwestern Sweet Potato Quinoa Burger.

Options, y’all!

Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme. I love seeing your creations 

Shrimp Fajita Salad With Chipotle Vinaigrette | Killing Thyme
5 from 15 votes
Print

Shrimp Fajita Salad With Chipotle Vinaigrette

Bring your love of fajitas to your salad bowl with this Shrimp Fajita Salad With Chipotle Vinaigrette. It's smokey, sweet, spicy, and downright delish.

Course Entree or Side
Cuisine Mexican, Pescetarian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1
Author Dana Sandonato

Ingredients

Chipotle Vinaigrette.

  • 1/2 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 1/3 cup pure maple syrup
  • 1-2 TBSP Chipotle hot sauce adjust to your taste and heat preference
  • 1 TBSP water
  • 1/2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tsp chipotle chili powder can substitute for chili powder and/or smoked paprika
  • 1 tsp garlic powder
  • 1 TBSP minced fresh parsley
  • Juice of half a lime

Shrimp Fajita Salad.

  • 10 raw shrimp, shelled and deveined
  • 2 cups leafy greens; I used baby spinach
  • 1 oz thickly sliced red onion
  • 2 oz thickly sliced bell peppers, aim for the same thickness as the onions—about 1/2 inch thick
  • 1/2-1 tsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp ground coriander optional
  • Kosher salt and cracked black pepper
  • Shredded cheese
  • Tortilla strips optional
  • Spritz of fresh lime juice optional

Instructions

Chipotle Vinaigrette.

  1. Place all of the ingredients for the vinaigrette into a blender and blend until smooth. If not using a blender, you can add everything to a bowl and whisk it thoroughly until everything is blended.

Shrimp Fajita Salad.

  1. Place the onions, peppers, and cleaned shrimp in a bowl. Drizzle with olive oil and add the cumin, garlic powder, chili powder, smoked paprika, ground coriander (if using), and salt and pepper. Toss to combine.

  2. Heat a skillet over moderate heat. Add the peppers and onions; leave the shrimp out for now since they don't take as long to cook.

  3. Sauté the peppers and onions for about 2 minutes. Add the shrimp and sauté everything for another 3 minutes. Remove from heat and set aside.

  4. Prep your salad bowl by adding the spinach, grape tomatoes, cheese, and crunchy tortilla strips. Top the salad with the warm shrimp and veggies, and drizzle chipotle dressing over it. Toss to combine, give it a spritz of lime juice, and dig in!

Shrimp Fajita Salad With Chipotle Vinaigrette | Killing Thyme
Shrimp Fajita Salad With Chipotle Vinaigrette | Killing Thyme

You Might Also Like

34 Comments

  • Reply
    Anna
    February 19, 2018 at 11:28 pm What a gorgeous and bright dish! This salad needs to happen in my kitchen soon!
    • Reply
      Killing Thyme
      February 20, 2018 at 8:54 am Thanks, Ana! I hope you love it! We just had it again last night :)
  • Reply
    Brandy
    February 19, 2018 at 12:02 am I have a ton of shrimp in my freezer without a plan. I know sad right?! Looks like they have a plan now and I’m only missing the chipotle sauce.
    • Reply
      Killing Thyme
      February 19, 2018 at 2:57 pm Haha, I'm so glad you now have a plan for that shrimp! Happy to help get that plan in motion ;) Keep me posted, ok?
  • Reply
    Britt @ A Lil' Sweet, Spice, & Advice
    February 18, 2018 at 10:13 pm This salad sounds super flavorful, especially that vinaigrette! *drools* I want to put that vinaigrette on everything! I wish I could chow down on this salad like RIGHT NOW!
    • Reply
      Killing Thyme
      February 19, 2018 at 2:57 pm Thanks, Britt! Trust me, I do put that vinaigrette on everything. Haha. I have yet to grow tired of it!
  • Reply
    Leslie-Anne
    February 18, 2018 at 7:18 pm I think I'll trust you and make this dressing instead of any other damn one I'd like! The chipotle would be amazing with the shrimp - I can't wait to give this recipe a go!
    • Reply
      Killing Thyme
      February 19, 2018 at 2:56 pm Haha, high five to that, Leslie-Anne! Let me know what you think when you try it ;)
  • Reply
    Julia
    February 18, 2018 at 4:41 pm I love the dressing with all the smokey chipotley. Smokey is one of my favourite flavours. I think it might be a Russian thing - we eat a lot of smoked fish there. Your suggestions on using chicken or chickpeas are also spot on. I have not tried making shrimp in IP so I am really looking forward to your creation next week!
    • Reply
      Killing Thyme
      February 19, 2018 at 2:55 pm Haha "Smokey Chipotley". I love it. I'm such a sucker for smokey flavors, too. I love how in the winter, they symbolize coziness and cooking over a fire, and in the summer, they remind me of heat and sunshine. There's always a time and place for smoky :)
  • Reply
    Tracy Koslicki
    February 18, 2018 at 4:30 pm Wow! I've been craving ALL things shrimp lately, so thank you for another delicious way to eat it ! That chipolte vinaigrette is calling my name. What a color!
    • Reply
      Killing Thyme
      February 19, 2018 at 2:54 pm You're so welcome, Tracy! I hope you love this salad as much as I do. We're actually having it tonight, lol.
  • Reply
    Amy Nash
    February 18, 2018 at 9:34 am This salad sounds amazing! That chipotle vinaigrette has all the big, amazing flavors I love and I'm loving how fresh and light this salad sounds.
    • Reply
      Killing Thyme
      February 19, 2018 at 2:53 pm Thanks, Amy! Sometimes a big fat salad is just what's needed.
  • Reply
    Amanda
    February 18, 2018 at 9:18 am What a vibrant salad! I need a bowl of this in front of me to start thinking spring. The chipotle vinaigrette sounds so flavorful and I bet it would be fantastic on an array of salads, or even as a marinade this summer!
    • Reply
      Killing Thyme
      February 19, 2018 at 2:48 pm Thanks, Amanda! This salad totally reminded me that spring is just around the corner, and I am *so* looking forward to all of the colorful recipes to come.
  • Reply
    Tina
    February 17, 2018 at 12:14 pm Perfect balance seems like a great idea to me. I love the colors in this, it looks amazing. Your pictures are so beautiful, thanks for sharing your recipe.
    • Reply
      Killing Thyme
      February 19, 2018 at 2:47 pm Thanks, Tina! I'm glad you find this recipe enticing.
  • Reply
    Sarah
    February 16, 2018 at 11:29 am This looks so light and healthy AND delicious! And that chipotle dressing- omg. I love how shrimp can be hot or cold but is always delicious!
    • Reply
      Killing Thyme
      February 19, 2018 at 2:46 pm Thanks, Sarah! Honestly yeah, this salad is great warm or chilled. That's the beauty of it. Shrimp is magical!
  • Reply
    Gloria @ Homemade & Yummy
    February 14, 2018 at 1:04 pm We love shrimp. That chipotle/lime combo is awesome. We love food with a kick, and this salad is the perfect "all in one meal". I would throw this in a wrap and make lunch too.
    • Reply
      Killing Thyme
      February 19, 2018 at 2:45 pm Thanks, Gloria! If you love food with a kick, I highly recommend this. And heck yes, this would be excellent in a wrap! I'll have to try that sometime :)
  • Reply
    Justine | JustineCelina.com
    February 14, 2018 at 12:19 pm Oh man Dana this sounds incredible! I've been in a bit of a rut dressing wise lately and this Chipotle Vinaigrette sounds like just what I need to shake this up around here. I also enjoy shrimp on occasion and love the way you've treated them here. I would love a big bowl of this for lunch. Beautiful recipe!
    • Reply
      Killing Thyme
      February 19, 2018 at 2:42 pm Thanks Justine! Ugh, I hear you. Making salad dressing is fab and all, but when you get tired of your usual it can leave you scratching your head.
  • Reply
    Lisa | Garlic + Zest
    February 13, 2018 at 7:14 am That dressing sounds like a flavor bomb and something I could pretty much put on anything -- Lordy! Shrimp fajitas are always fun -- and making a salad of it makes it an everyday treat. Your photos are lovely, too. Makes me want to jump into my kitchen!
    • Reply
      Killing Thyme
      February 19, 2018 at 2:41 pm Thanks Lisa! A flavor bomb indeed - and yessss. it's so so versatile. Great for a marinade and post-grill sauce! I always have a batch of this stuff in my fridge.
  • Reply
    Chris
    February 12, 2018 at 6:30 pm Firstly your photos are GORGEOUS! Secondly this sounds like a delicious combo!! Can't wait to try it!
    • Reply
      Killing Thyme
      February 19, 2018 at 2:39 pm Thanks so much, Chris! I hope you love it. Definitely keep me posted.
  • Reply
    Annemarie
    February 12, 2018 at 3:56 pm Chipotle makes everything better! My family would love this salad.
    • Reply
      Killing Thyme
      February 19, 2018 at 2:38 pm Agreed! That smokiness is everything.
  • Reply
    Linda @ 2 Cookin Mamas
    February 12, 2018 at 3:46 pm Oh, that salad dressing sounds amazing! I love salads that have a nice kick to them and I think the shrimp and the dressing do just that. It's also a great idea as a lunch for leftover fajitas. And I have to agree with you - I would mow down this salad too. lol
    • Reply
      Killing Thyme
      February 19, 2018 at 2:37 pm Thanks Linda! This salad is definitely punchy. The good thing is the dressing is adaptable so if young ones are going to be eating it, you can keep it down a bit :) And heck yes, best way to use leftovers from fajitas! I've always been left to think, wtf do I do with this stuff now? Problem solved ;)
  • Reply
    Emily
    February 12, 2018 at 3:28 pm I usually have steak fajitas but these shrimp fajitas sound divine!
    • Reply
      Killing Thyme
      February 19, 2018 at 2:35 pm Haha, you know, it took me ages to even try a streak fajita when I was eating beef. I agree, shrimp is where it's at!

    Leave a Reply