Two words: yum and yum. Especially good for those times you’re feeling the need for something crunchy and spicy, a lovely combo.
The shrimp can also be grilled, although we’re still waiting for grilling season here in southern Oregon. But when it does, this salad is a regular visitor to our back deck. For now, I have to settle for searing it in a hot pan on the stove and dreaming of those long summer nights spent sipping beer and listening to the bullfrogs chirp.
If you’re not feeling the yogurt in the dressing, a simple lime vinaigrette would do just fine.
Chili Shrimp Salad with Lime-Cumin Yogurt Dressing
1/3 cup full-fat Greek yogurt
1 lime, zested and juiced
2 Tbsp. olive oil
1 tsp. ground cumin
kosher salt and fresh ground pepper, to taste
2 lbs. fresh shrimp (preferably wild caught), peeled and deveined
1 1/2 Tbsp. chili powder
1 Tbsp. avocado oil, coconut oil, or cooking fat of choice
2 heads romaine hearts, shredded crosswise into ribbons
1/4 head red cabbage, sliced into thin ribbons
2 carrots, peeled and grated
1 bunch radishes, sliced thinly into rounds
1 bunch green onions, thinly sliced crosswise
1/3 cup cilantro, chopped
2 avocados, sliced
1/2 pint cherry or grape tomatoes, halved
1/2 cup pumpkin seeds
2) Rinse shrimp and pat dry. Toss shrimp with chili powder and S&P. Set large skillet over medium-high heat, and when it’s hot, add oil then shrimp. Let shrimp sizzle until slightly browned, about 3 minutes, then flip over (tongs are very helpful here) for another 3 minutes. Remove from heat.
3) Meanwhile, toss most of the salad vegetables—romaine through cilantro—in a large bowl. Add dressing and shake ingredients if your container has a lid or toss together thoroughly. Divide salad amongst four plates and top each with an equal amount of shrimp (usually between 6-9 depending on size), 1/2 avocado, a handful of tomatoes, and a sprinkle of pumpkin seeds.