Tex Mex Shrimp Salad

Dinner, Recipes

INSTRUCTIONS 

Roasted Chickpeas

  • Preheat oven to 425°F.
  • Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
  • Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
  • Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool!

Shrimp

  • Remove tails and skin from the Shrimp, rinse and pat dry. Season with your seasoning of choice. I personally love The Spice Lab Seasoning, Spicy Seafood. You can get this at your local Publix if you are in the Florida area.
  • In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  • Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth. You can make your own ranch if desired. The Kitchen Girl has a great recipe. However, I find it is easier to do it with premade ranch and the grocery store does have some great healthy options. I choose to add avocado to incorporate a healthy fat and to increase the creaminess of the dressing.

Assembly

  • In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
  • Top with all the veggies and chickpeas and then place shrimp on top. If you would like to use Corn Riblets to add some aesthetics, try my recipe here.
  • Garnish with cilantro if desired!

INGREDIENTS  

Salad and Toppings

  • ¼ cup Bell Peppers, Diced
  • 4 cup Spring Mix
  • ¼ cup Tomato, Diced
  • ¼ cup Black Beans, Rinsed and Drained
  • ¼ cup Red Onion, Diced
  • ¼ cup Corn

Roasted Chickpeas

  • 16 oz Chickpeas, rinsed
  • 1 tbsp Olive Oil
  • 1 tbsp Taco Seasoning

Shrimp

  • 15-20 Shrimp Prawns, no tails
  • 1 tbsp Olive Oil
  • 1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

  • 2-3 tbsp Ranch Dressing
  • 1 tbsp Cilantro
  • ½ Avocado
  • 2 tbsp Water

INSTRUCTIONS 

Chickpeas

  • Preheat oven to 425°F.
  • Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
  • Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
  • Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

  • Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.
  • In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  • Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

  • In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
  • Top with all the veggies and chickpeas and then place shrimp on top.
  • Garnish with cilantro if desired!

Tex Mex Shrimp Salad

Salad and Toppings

  • ¼ cup Bell Peppers, Diced
  • 4 cup Spring Mix
  • ¼ cup Tomato, Diced
  • ¼ cup Black Beans, Rinsed and Drained
  • ¼ cup Red Onion, Diced
  • ¼ cup Corn

Roasted Chickpeas

  • 16 oz Chickpeas, rinsed
  • 1 tbsp Olive Oil
  • 1 tbsp Taco Seasoning

Shrimp

  • 15-20 Shrimp Prawns, no tails
  • 1 tbsp Olive Oil
  • 1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

  • 2-3 tbsp Ranch Dressing
  • 1 tbsp Cilantro
  • ½ Avocado
  • 2 tbsp Water

Chickpeas

  1. Preheat oven to 425°F.

  2. Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.

  3. Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.

  4. Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

  1. Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.

  2. In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  1. Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

  1. In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.

  2. Top with all the veggies and chickpeas and then place shrimp on top.

  3. Garnish with cilantro if desired!

Main Course

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