Jan 7

Jan 7 Shrimp Fajita Salad

Dairy Free, Dinner, Gluten Free, Keto / Low Carb, Paleo, Salads, Seafood, Vegan, Whole30

With pretty much all my salad recipes, they are non-recipes, ideas to throw things together and make something delicious. This Shrimp Fajita Salad is no exception, packed with vegetables and flavor, you will love this for dinner or meal prepped lunch. If you couldn’t tell, we love anything with Tex-Mex flavor and this is no exception. The fun thing is you can adapt it to however best suits your dietary preferences. So grab your favorite dressing and get making this beaut. My favorite is Tessemae’s Habanero Ranch, I like it SPICY. An easy dressing you can also do is salsa mixed with a little mayo and almond milk. Sounds weird but easy and delicious.

Vegan - swap the shrimp for beans
Low carb - leave out the sweet potatoes and throw in some jicama chunks and use some low carb crunchies like pepitas
Whole30 - no chips, use some nuts or chips

Shrimp Fajita Salad

Frozen Shrimp - shelled, deveined, and tails removed
Taco Seasoning
Sweet potatoes, thinly sliced
Onion, thinly sliced
Baby Bell Peppers, thinly sliced
Greens of choice
Salt and Pepper
Toppings - cheese, guacamole, chips, pepitas, cilantro

Vegetables - preheat the oven to 400 and toss the vegetables, peppers, onions, sweet potatoes, with oil, salt, pepper, and taco seasoning. Roast for 20-25 minutes or until everything is roasted

Shrimp - toss frozen shrimp with a drizzle of oil, salt, and taco seasoning. Roast in the oven for 20 minutes or until cooked through and pink.

Salad - Greens -> Roasted Vegetables -> Shrimp -> desired toppings -> Favorite dressing

I love using frozen shrimp and small vegetables for this, they cook quickly and are just cute!

Get all the vegetables sliced up and on a sheet pan, could it get any easier?

Grab the shrimp (completely frozen still) drizzle with oil, salt, and taco seasoning. Pop into the oven with the vegetables. They cook at the same time which is fantastic!