Spicy Tex-Mex Shrimp Salad

Spicy Tex-Mex Shrimp Salad

This Spicy Tex-Mex Shrimp Salad was inspired by a dish I had a Chili’s a few weeks ago.  We went to celebrate my man finishing school and passing his exams!  He chose Chili’s, which I haven’t eaten at in years.  The Tex-Mex Shrimp Salad I chose sounded delicious and it wasn’t terrible, but I knew I could recreate it to taste even better and fresher.

Spicy Tex-Mex Shrimp Salad

I made this version extra spicy by adding a habanero pepper to the Pico De Gallo.  Originally I had planned to put a jalapeño pepper in the Pico De Gallo and sent Nelson out on a grocery run as I had forgotten to pick one up.  They were out at two stores so he picked up a Habanero instead.  We like spicy but this is really spicy!  So if you’re not a fan of spicy go with the jalapeño pepper instead.

Spicy Tex-Mex Shrimp Salad

Spicy Tex-Mex Shrimp Salad

I used to eat shrimp all the time, but haven’t bought it in ages.  After having them in the salad I know I’ll be incorporating them into my diet more often again.  They are so delicious!  For this recipe, I tossed the shrimp in a spice mixture of cumin, cayenne and himalayan rock salt.  The flavour was great!

Spicy Tex-Mex Shrimp Salad

Spicy Tex-Mex Shrimp Salad

I also recreated the black bean and corn salad that came with my dish at Chili’s.  I used Eden Organic’s canned black beans to make the recipe quicker and easier.  I just don’t have the patience to soak and prepare legumes.  That’s why I don’t eat them that often, but when I do I buy Eden Organic’s because they are properly prepared making them easier to digest.  The cans are also BPA free as most cans lining contains BPA.  I also used frozen organic corn to stick with the quick and easy theme for this recipe.

Spicy Tex-Mex Shrimp Salad

Spicy Tex-Mex Shrimp Salad

I love the colours of this dish!  Real food is so pretty and vibrant.  You could never photograph packaged, processed foods and have them look as beautiful.

Spicy Tex-Mex Shrimp Salad

Spicy Tex-Mex Shrimp Salad
Recipe Type: Salad
Author: Richelle Ludwig
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1lb shrimp, peeled, deveined and defrosted
  • 1 tbsp cumin
  • 1/2 tsp Cayenne
  • 1 tsp sea salt
  • Mixed Greens
  • Avocado
  • Pico De Gallo
  • 3 roma tomatoes, diced
  • 1/3 c red onion, diced
  • 2 cloves garlic, minced
  • 2 tbsps cilantro, chopped
  • 1 jalapeño or habanero pepper, diced
  • 1 tbsp key lime juice
  • Black bean and corn salad
  • 1 c organic corn, frozen
  • 1 c black beans
  • 1/4 tsp cumin
  • 1/4 tsp sea salt
  • 1 tbsp key lime juice
  • 1/2 tbsp Extra Virgin Olive Oil
  • lime zest
Instructions
  1. To make Pico De Gallo mix all ingredients together in a bowl and let sit, while preparing the rest of the dish.
  2. In another small bowl mix black beans, corn, cumin, sea salt, key lime juice, EVOO and lime zest. Set aside.
  3. Mix 1 tbsp cumin, 1/2 tsp cayenne and 1 tsp sea salt in a small bowl.
  4. Rinse shrimp and pat dry with paper towels. Make sure to remove tails and place shrimp in a ziploc bag. Add 1 tbsp of spice mixture to ziploc bag and shake to coat shrimp.
  5. Heat a cast iron skillet over medium heat and melt cooking fat like lard, butter/ghee or even coconut oil.
  6. Add shrimp and cook until white on bottom side them flip over to cook other side. Shrimp cook quickly and it takes about 2-3 minutes per side.
  7. To assemble salad place mixed greens in a bowl. Top with a scoop of black bean and corn salad, Picco De Gallo, shrimp and avocado slices.

 



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