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Tex Mex Shrimp Salad

Course Main Course


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


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


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



  • 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


  • 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.


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


  • 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!