Shrimp Fajita Salad with Creamy Jalapeño Lime Dressing
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Nothing says spring to me like a big, fresh salad. And seeing as I live in Southern California now, I’m always thinking about Mexican food. Especially fajitas! They’re my favorite!
These shrimp fajitas are everything you love about fajitas but made healthy and put on top of a fresh, crispy bed of romaine! And with the plethora of toppings and the creamy dressing, this salad definitely won’t leave you feeling hungry after.
And let me tell you, this creamy jalapeño lime dressing is to die for. I could literally drink the stuff! It’s perfectly creamy from the avocado, nice and tangy from the lime, and ever so slightly spicy from the jalapeño. Just perfection on this salad and the perfect compliment to the juicy shrimp. The best thing is it can be made right in a glass jar or measuring cup using an immersion blender! So easy and minimal cleanup required. If you don’t have an immersion blender, you can also make it in a food processor or blender. I just like the ease of the immersion blender.
This recipe is Whole30 approved, low carb/keto, paleo, gluten free, and dairy free! You won’t even miss the tortillas, I promise! I really jam-packed this salad with goodies, so it’s sure to fill you up and leave you feeling energized!
For this recipe you can use any kind of shrimp you want, but as always, I recommend finding sustainably sourced, wild-caught shrimp. Now, this isn’t always an option if you’re looking the “fresh shrimp” at the seafood counter of your local supermarket. And often those “fresh shrimp” are actually previously frozen anyway. So I recommend just heading on over to the frozen section and look for something sustainable and wild-caught. I like to buy them with the shells on because this helps them retain their flavor and prevents frostbite and dehydration.
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Shrimp Fajita Salad with Creamy Jalapeño Lime Dressing
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Ingredients
Kit's Fajita Seasoning
- 1 tsp sea salt
- 1 tsp paprika
- 1/2 tsp freshly ground black pepper
- 1/2 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1/4 tsp dried parsley
- 1/8 tsp mustard powder
- 1/8 tsp cumin
- 1/8 tsp red pepper flakes
Shrimp Fajita Salad
- 1.5 lb sustainable wild-caught shrimp, peeled
- 1 1/2 Tbsp avocado oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 large yellow onion sliced
- 4-5 romaine hearts chopped
- 2 avocados sliced
- 3 cups grape tomatoes halved
- 1 bunch cilantro chopped
- 2 limes cut into wedges or slices
- 1 jalapeño seeded and thinly sliced
Creamy Jalapeño Lime Dressing
- 1/2 Hass avocado
- 3 limes juiced
- 2 Tbsp cold water
- 1 jalapeño seeded and diced
- 2 Tbsp chopped cilantro
- 1.5 tsp sea salt reduce to 1 tsp if sensitive to salt
Instructions
- Make fajita seasoning. Mix all fajita seasoning ingredients together in a small bowl. Set aside.
- Prep shrimp. Pat shrimp dry and sprinkle generously with fajita seasoning on both sides.
- Cook peppers and onion. Heat 1/2 Tbsp of the avocado oil in a large skillet over medium-high heat. Add peppers and onion and cook for about 5-7 minutes or until softened to your liking, stirring occasionally. Add about 1 tsp fajita seasoning halfway through cooking time. Remove veggies to a plate.
- Prepare dressing while veggies are cooking. Add all ingredients to a glass jar or measuring cup and blend with an immersion blender for about 30 seconds or until smooth. This can also be done in a food processor or blender.
- Cook shrimp. After veggies are done cooking, add the remaining 1 Tbsp avocado oil to the skillet. When skillet is hot again (still over medium-high heat) add shrimp, one by one, leaving plenty of space in-between. Cook in batches if necessary. Cook for about 1 minute per side for large shrimp. Adjust cook time based on size of shrimp. Shrimp are done when opaque throughout. Take care not to overcook them.
- Assemble salads with romaine lettuce on the bottom, then top with shrimp, cooked veggies, tomatoes, avocado, jalapeño slices, cilantro, and limes.
- Serve with Creamy Jalapeño Lime Dressing.
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Notes
Did you make this recipe?
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Did you enjoy the recipe? If so, I’d love to hear from you in the comments section and I would so love if you gave this recipe a review! xx Kit
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