Southwest Grilled Shrimp Salad is a main course salad combining color, crunch, and a touch of spice.
We start with a flavorful spice mix which is used for both the grilled shrimp and the crunchy corn tortilla strips. Then we toss up a pile of mixed greens with one of the tasty dressing options below. Next, we pile on black beans and sweet corn which adds southwest flair and a hearty touch to this salad. Cherry tomatoes and sliced radish provide a pop of color. Last but not least, chunks of creamy avocado add a cool complement to the spicy shrimp and tortilla strips.
Southwest Grilled Shrimp Salad
Dressing Options
I hit the easy button and purchased Bitten Creamy Avocado Lime Dressing (which I found at Cub Foods in the Twin Cities.) The rich and creamy dressing offset the spice in the salad perfectly. My homemade Avocado Ranch dressing below is very similar. I have also included a few vinaigrettes that would work if you prefer a lighter option.
Make It Your Own
Saute vs Grill – Not up for grilling? Saute the shrimp with a splash of olive oil instead. About 5-6 minutes should do the trick.
Chicken instead of Shrimp – Not a shrimp fan? No worries! You can substitute a pound of boneless chicken breasts cut into bite-sized pieces or strips instead. Toss the chicken with the oil and seasoning mix. Then grill the strips on skewers, or pan saute the bite-sized pieces. Or you could use shredded rotisserie chicken. It won’t have the seasoning, but it’s a super easy option.
Grilled Corn -adding grilled corn in place of the thawed frozen corn is a delicious option. Simply shuck a few ears of fresh corn (2-3), baste with olive oil, or spray with olive oil cooking spray. The grill for about 20-25 minutes, turning ears every 4 minutes or so. Once cooled slightly, cut kernals from ears and add to salad. You can also grill the corn in advance and rewarm it in the microwave if preferred.
Crushed Tortilla Chips vs Seasoned Tortilla Strips – If you don’t have time to make the seasoned tortilla chips, just break some purchased tortilla chips into bite-sized pieces.
Add Your Choice of Veggies – It’s a salad, not rocket science! Feel free to add other veggies like bell pepper strips, sliced cucumber, sliced red onion, or whatever your heart desires.
Dessert Option
After scarfing down our Southwest Grilled Shrimp Salads, we enjoyed a dish of Culver’s Creamy Lemon Crumble Custard and Lemon Basil Sugar Cookies. There’s nothing like a stash of cookies in the freezer to keep things easy on a steamy summer day.
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Southwest Grilled Shrimp Salad
Ingredients
Seasoning for Shrimp and Corn Strips
- 2 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- dash caynne pepper
Seasoned Corn Strips
- 8 corn tortillas cut into small strips
- 4 tsp. vegetable or olive oil
- 1 3/4 tsp. seasoning mix
Shrimp
- 1 lb. raw medium shrimp, peeled, deveined, rinsed, and patted dry
- 1 tbsp. olive oil
- 1/2 recipe seasoning mix
Salad
- 7 ounces mixed greens
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cups frozen sweet corn, defrosted
- 1 1/2 avocados, cut into chunks
- 1 1/2 cups halved cherry tomatoes
- 2-3 thinly sliced radishes
- Avocado Lime, Ranch, or Vinaigrette dressing (see notes in post)
Instructions
Seasoning Mix for Shrimp and Tortilla Strips
- Combine all ingredients for seasoning mix in a small bowl. Stir to combine.
Seasoned Corn Strips
- Heat oven to 375 degrees. Line baking sheet with parchment paper. Combine 4 tsp. vegetable or olive oil with1 3/4 tsp. seasoning mix. Using a basting brush, brush tortillas with seasoned oil. Then stack two tortillas together and cut them into small strips with a pizza cutter or sharp knife. Repeat with remaining tortillas.
- Spread out in a single layer on a prepared baking sheet and bake for 5 minutes. Toss, spread out, and bake an additional 4-5, or until desired crispness is reached. Note – they get crispier as they cool.
Shrimp
- Toss prepared shrimp with 1 tbsp. olive oil in a medium bowl. Sprinkle with remaining seasoning mix and toss to coat evenly.
- Thread shrimp onto skewers and grill for 7 minutes, or until done, turning once. Remove shrimp from skewers.
Salad
- Toss greens in a large bowl with desired dressing. Arrange greens on the individual plates. Top with shrimp and vegetables. Drizzle with a little additional dressing, if desired, and then sprinkle with seasoned corn strips.
I sure would love to dive into that.