This Southwest Chipotle Ranch Salad is a kick in the taste buds! Topped with Chili Lime Shrimp, it is the perfect Tex-Mex combo for Summer of Salads!
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Spicy with a Side of Shrimp
This is the first shrimp recipe for Summer of Salads! That makes me even more excited about this one, as I favor shrimp over chicken. Now, I’m not going to lie. This Southwest Chipotle Ranch salad dressing is spicy. It’s not for the faint-hearted. However, it is one of the only thick dressings that I like. I am usually an oil and vinegar gal, but this dressing gets my taste buds going! It’s super easy to make and there will be leftovers to use where you please. Dip some carrots in it, or slap it on a sandwich!
Isn’t She Lovely?
Goodness, I love colorful salads. For me, a salad filled with color is a salad filled with flavor! That is definitely true for this one. This salad combines my favorite shrimp quesadilla ingredients, but in a more nutritious way. I don’t often buy shredded cheese, but a sprinkle of the Mexican blend is a must on this salad! Don’t like shrimp? Swap it out for some boneless skinless chicken breast!
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Southwest Chipotle Ranch Salad
Ingredients
Shrimp Marinade
- 1/4 cup grapeseed oil
- 1 lime
- 1 tsp chili powder
- 12 oz shrimp raw and peeled
- 2 Tbs fresh cilantro chopped
- 1 tsp Hamptons Garlic Infused Salt
- 1 tsp garlic powder
Salad
- 2 heads Romaine chopped
- 4 T Mexican blend shredded cheese
- 1/2 avocado
- 2 Roma tomatoes diced
- 1/2 cup canned corn
- 1/2 cup canned black beans
- 8 tortilla chips
- 4 T salsa
Dressing
- 1/2 cup non-fat Greek yogurt
- 4 oz chipotle peppers just the sauce, remove the peppers! Approx 2 T
- 1 tsp garlic powder
- 1 tsp dried dill
- 1 T dried parsley
Instructions
- Combine all ingredients for the shrimp marinade in a medium bowl or ziplock bag
- Put the raw shrimp in with the marinade and coat evenly
- Heat a pan on medium high heat for 1 minute
- Cook the shrimp for 4-5 minutes, until pink
- While the shrimp is cooking, prepare the salad ingredients
- In a small bowl, combine the dressing ingredients well
- Top salad with cooked shrimp, dressing, and enjoy!
Notes
Nutrition
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!