This is the main content.
Southwest Panzanella-Style Shrimp Salad
Recipes
Southwest Panzanella-Style Shrimp Salad
4 servings
30 minutes total

Ingredients

  • 1 seedless cucumber, peeled, coarsely chopped
  • 1 romaine heart, finely chopped
  • 1 medium poblano pepper, coarsely chopped
  • 1 ripe Hass avocado, coarsely chopped
  • 1 medium tomato, chopped
  • 2 cups Deli pita chips, coarsely crumbled
  • 1 lime, for juice
  • 1 lb peeled/deveined shrimp, tails off
  • 3 tablespoons sriracha sauce
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ⅓ cup cilantro avocado dressing

Steps

    1. Peel cucumber and chop (1 cup). Peel, pit, and chop avocado. Chop lettuce (2 cups), pepper, and tomato; place all in large salad bowl. Crumble pita chips; set aside. Squeeze lime for juice (1 tablespoon).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Combine shrimp, sriracha, oil, and salt until evenly coated, then place in pan; cook 3–4 minutes on each side and until shrimp are pink and opaque. Remove pan from heat and stir in lime juice.
    3. Add pita chips and dressing to salad; toss to coat. Top with shrimp and serve.

Amount per ¼ recipe serving: Calories 430, Total Fat 22g, Sat Fat 3g, Trans Fat 0g, Chol 235mg, Sodium 1240mg, Total Carb 26g, Fiber 6g, Sugars 6g, Protein 33g, Calc 10%, Vitamin A 60%, Vitamin C 60%, Iron 25%