Shrimp Fajita Salad With Chipotle Vinaigrette | Killing Thyme
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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
  • A couple of grape tomatoes, sliced
  • Tortilla strips optional
  • Spritz of fresh lime juice optional

Instructions

Chipotle Vinaigrette.

  • 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.

  • 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.
  • 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.
  • 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.
  • 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!