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Restaurants›El Saltillo | Mexican Restaurant›Shrimp Fajita Salad Recipe

Shrimp Fajita Salad Recipe

Name: El Saltillo | Mexican Restaurants Shrimp Fajita Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups Romaine lettuce (or mixed salad greens), chopped; 1 cups Grape or cherry tomatoes, halved; 0.5 cups Red bell pepper, thinly sliced; 0.5 cups Yellow bell pepper, thinly sliced; 0.25 cups Red onion, thinly sliced; 0.75 cups Shredded cheddar cheese (or Mexican blend); 2 tbsp Fresh cilantro, chopped (optional garnish); 1 lbs Large shrimp, peeled and deveined; 2 tbsp Olive oil; 1 tbsp Fresh lime juice; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.5 tsp Paprika; 0.5 tsp Garlic powder; 0.75 tsp Kosher salt; 0.25 tsp Black pepper, freshly ground; 2 each Ripe avocado; 1 tbsp Lime juice; 2 tbsp Red onion, finely minced; 1 tsp Jalapeño, seeded and finely minced (optional); 1 tbsp Fresh cilantro, chopped; 0.5 tsp Kosher salt; 0.25 tsp Black pepper; 0.5 cups Sour cream; 0.25 cups Plain Greek yogurt (optional, for creaminess); 1 tbsp Lime juice; 0.5 tsp Honey or agave (optional, to balance acidity); 0.25 tsp Salt; 0.125 tsp Black pepper; 2 each Warm corn or flour tortillas, sliced into strips (optional)

Inspired by El Saltillo | Mexican Restaurant

Time30m

Serves4

Grilled shrimp, lettuce, tomatoes, cheese, sour cream and guacamole.

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Ingredients

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Salad

6 cups Romaine lettuce (or mixed salad greens), chopped

1 cups Grape or cherry tomatoes, halved

1/2 cups Red bell pepper, thinly sliced

1/2 cups Yellow bell pepper, thinly sliced

1/4 cups Red onion, thinly sliced

3/4 cups Shredded cheddar cheese (or Mexican blend)

2 tbsp Fresh cilantro, chopped (optional garnish)

Grilled Shrimp

1 lbs Large shrimp, peeled and deveined

2 tbsp olive oil

1 tbsp Fresh lime juice

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Watkins paprika

1/2 tsp Watkins garlic powder

3/4 tsp Kosher salt

1/4 tsp Black pepper, freshly ground

Guacamole

2 each Ripe avocado

1 tbsp ReaLime juice

2 tbsp Red onion, finely minced

1 tsp Jalapeño, seeded and finely minced (optional)

1 tbsp Fresh cilantro, chopped

1/2 tsp Kosher salt

1/4 tsp black pepper

Sour Cream Dressing

1/2 cups Sour cream

1/4 cups Plain Greek yogurt (optional, for creaminess)

1 tbsp ReaLime juice

1/2 tsp Honey or agave (optional, to balance acidity)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional Add-ins

2 each Warm corn or flour tortillas, sliced into strips (optional)

2 each Lime wedges, for serving

Method

Grilled Shrimp

Prepare and Marinate Shrimp

Pat shrimp dry with paper towels and place in a bowl. Add 2 tbsp olive oil, 1 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Toss to coat evenly. Let marinate 10–15 minutes at room temperature (do not marinate much longer or shrimp may become mushy).

Grill or Sear Shrimp

Preheat a grill or skillet to medium-high heat. If using skewers, thread 8–10 shrimp per skewer. Grill or sear for 2–3 minutes per side until shrimp are opaque and just cooked through (internal temperature ~120–125°F/49–52°C for best texture). Remove from heat and let rest 2 minutes.

Guacamole

Halve and pit the avocados and scoop flesh into a bowl. Add 1 tbsp lime juice, 2 tbsp finely minced red onion, 1 tsp minced jalapeño (optional), 1 tbsp chopped cilantro, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mash with a fork until you reach desired texture (smooth with a few chunks is recommended). Taste and adjust salt or lime as needed. Cover with plastic wrap touching the surface to minimize browning if not using immediately.

Sour Cream Dressing

In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup plain Greek yogurt (optional), 1 tbsp lime juice, 1/2 tsp honey or agave (optional), 1/4 tsp salt, and a pinch (1/8 tsp) ground black pepper until smooth and slightly creamy. Adjust seasoning to taste. Chill until ready to serve.

Salad Assembly

Place 6 cups chopped romaine or mixed greens in a large salad bowl or divide among 4 plates. Scatter 1 cup halved grape tomatoes, 1/2 cup sliced red bell pepper, 1/2 cup sliced yellow bell pepper, and 1/4 cup thinly sliced red onion evenly over the greens.

Top the dressed greens with the warm grilled shrimp (divide shrimp evenly among servings). Sprinkle 3/4 cup shredded cheddar cheese over the salads.

Add 2–3 generous spoonfuls of guacamole to each salad (or arrange as a dollop per plate). Drizzle or dollop the sour cream dressing over the salads to taste (about 2 tbsp per serving). Garnish with 2 tbsp chopped cilantro distributed across the salads and serve with lime wedges and tortilla strips if using.

Optional: Serve with warmed tortillas on the side or toss a few tortilla strips on top for crunch. Squeeze lime wedges over each portion just before eating.