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Close-up of shrimp salad with lettuce, red pepper, tomatoes, and sprouts, wooden spoon resting on top.
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Shrimp Fajita Salad

This refreshing shrimp fajita salad is sure to make for an incredible lunch on a hot summer day!
Course Mains
Cuisine Mexican
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 4 Servings
Calories 244kcal
Author Heather Cooan

Ingredients

  • 1 ¼ lb Medium Raw Shrimp peeled and deveined
  • ½ Teaspoon Salt
  • ½ Teaspoon Ground Cumin
  • ½ Teaspoon Chile Powder
  • ½ Teaspoon Oregano
  • ¼ Teaspoon Garlic Powder
  • 1 Lemon or Lime juiced
  • ¼ Head Iceberg Lettuce
  • 2 Tablespoons Coconut Oil
  • 6 Green Onions sliced
  • 2 Red Bell Peppers sliced
  • 8 Cherry Tomatoes halved
  • Fresh Cilantro and Broccoli Sprouts optional

Instructions

  • In a large bowl or zip-lock bag, combine shrimp with salt, cumin, chile powder, oregano, and garlic powder.
  • Add lemon or lime juice, mix well, and toss shrimp to coat. Place in the refrigerator and let marinate for 10 minutes.
  • In a large skillet, heat coconut oil. Add shrimp with the marinade.
  • Cook while stirring for 3 minutes.
  • Shrimp should be pink when fully cooked.

Nutrition

Calories: 244kcal | Carbohydrates: 9g | Protein: 31g | Fat: 9g | Fiber: 3g
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