Southwestern Shrimp Salad With Spicy Southwestern Dressing

READY IN: 48mins


  • Shrimp Marinade
  • 14
  • 2 -3
    tablespoons vegetable oil
  • 1
    tablespoon finely minced fresh cilantro leaves
  • 2
    teaspoons chili powder
  • 1 12
    teaspoons ground cumin
  • 34
    teaspoon black pepper (or to taste)
  • 12 - 1
    teaspoon minced garlic
  • 14
    teaspoon cayenne pepper (or to taste)
  • 1 - 1 12
    lb raw shrimp, peeled, deveined and tails removed
  • 1 - 1 12
    tablespoon olive oil (use for cooking the shrimp) or 1 -1 1/2 tablespoon cooking oil (use for cooking the shrimp)
  • The Salad
  • 1
    medium sweet onions (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops) or 1 medium red onion, peeled, cut into wedges (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops)
  • 1
    orange, peeled, seeds removed and sectioned (can substitute 2 - 3 tangerines or 4 clementines)
  • 1
    small yellow sweet peppers (or diced) or 1 small red pepper, cored, seeded and cut into thin strips (or diced)
  • 1
    small green pepper, cored, seeded and cut into thin strips (or diced)
  • 4
    4 cups bite-size pieces romaine lettuce or 4 cups other lettuce, cleaned and dried
  • 1
    cup fresh drained pineapple or 1 cup drained canned pineapple chunk
  • 1
    cup red grapes (or combination) or 1 cup green grape, seedless (or combination)
  • 14
  • Spicy Southwestern-style Dressing (makes about 1 1/3 cups)
  • 1 -2
    garlic clove, minced
  • 2
    tablespoons minced onions
  • 1
    tablespoon finely minced fresh cilantro leaves or 1 teaspoon dried cilantro
  • 1
    teaspoon finely snipped fresh oregano leaves or 1/2 teaspoon dried oregano
  • cayenne pepper (or to taste) or several drops hot pepper sauce (or to taste)
  • 1
    pinch sugar (or to taste and optional)
  • 14
  • 14
    cup vegetable oil (mild flavored)
  • salt & freshly ground black pepper
  • The Finishings
  • salt & freshly ground black pepper (to taste)
  • reduced-fat cheese, of choice sliced black (optional) or ripe olives, and sprigs of cilantro for garnish (optional)


  • For the Shrimp:
  • In a deep medium bowl, combine first 9 marinade ingredients, blending well. Add shrimp, coating each well with marinade. Cover and refrigerate 30 to 45 minutes to allow shrimp to absorb marinade flavors.
  • While shrimp are marinating, prepare fruit and vegetables; set aside.
  • Remove shrimp from marinade, discarding marinade. In a medium heavy skillet, saute shrimp in 1 - 1 1/2 tablespoons hot oil for about 2 to 3 minutes, stirring frequently, until shrimp are opaque in color and cut easily with a fork and are done. Do not overcook as shrimp will become tough.
  • Arrange salad greens on each of four dinner plates, dividing evenly. Top each with sauteed shrimp, fruit, vegetables and snipped cilantro. Drizzle a small amount of Southwestern-style Vinaigrette Dressing over each salad. Garnish each with shredded cheese of choice, sliced olives, and a sprig of cilantro, if desired.
  • For the Dressing:
  • In a deep small bowl, combine the first 7 ingredients, blending well. With a wire whisk, gradually add both olive oil and salad oil, whisking until mixture is smooth and well blended. Add salt and pepper to taste, whisking to blend. Or, combine vinegar and oil in a blender container; cover and blend until mixture is smooth.
  • Add remaining ingredients, stirring by hand to mix. Dressing may be stored in the refrigerator, tightly covered, in a glass container for up to 1 week. Variation: Omit vinegar and use 1/3 to 1/2 cup lime juice. May add 1 teaspoon grated lime peel to dressing, if desired.