Fajita Shrimp Salad Recipe

It’s not really a secret that I had an insane love for anything made with shrimp. Now that it’s zero points, I am on a mission to find all the ways I can cook shrimp. Enter this amazing Shrimp Fajita Salad that comes in at only 2 WWFreestyle Smartpoints a serving.

This crunchy salad has layers of flavor – smoky, garlicky shrimp, sweet caramelized onions & peppers and a little spice with pico de gallo that gets cooled with avocado. All served up with warm mini 2 SmartPoints flour tortilla so you can have your salad and a fajita too.

FAJITA SHRIMP SALAD ( print it!)INGREDIENTS:

• 1 1/2 Tbsp avocado or canola oil, divided
• 1 large onion, peeled and thinly sliced
• 2-3 bell peppers, seeded and sliced
• 1 1/2 Tbsp Taco Seasoning, divided
• 1/2 cup cilantro, roughly chopped
• 2 limes, juiced
• 1 tsp agave nectar or honey
• 2 garlic cloves, minced
• 1 lb shrimp, shelled and deveined
• 1 large romaine head, roughly chopped
• 1/2 cup shredded carrots & cabbage
• Optional toppers: Pico de Gallo, Avocado, mini flour tortillas

INSTRUCTIONS:

1. Heat a large nonstick skillet over medium high heat. Add 1 Tbsp avocado oil and onion, browning 3 minutes. Add peppers and 1 Tbsp taco seasoning. Continue cooking until softened, 3-4 minutes. Add 1/4 cup water and cook until water cooks off. Remove from heat and add 1/2 the lime juice, agave and 1/2 the cilantro. Set aside.
2. Toss shrimp with 1/2 Tbsp taco seasoning, garlic and 1/2 Tbsp avocado oil. Heat skillet over medium-high heat and add shrimp. Cook 4-5 minutes until shrimp is opaque and cooked through. Remove from heat and stir in remaining lime juice and cilantro.
3. Build your salad tossing the romaine with the carrots and cabbage. Top with fajita veggies, shrimp, pico de gallo and avocado. Serve with a warmed mini tortilla.

Makes 4 salads, 2 WWFreestyle Smartpoints each, 100% Simply Filling (add points for toppings & tortillas)

Nutrition facts per serving with all ingredients:

STEP – BY – STEP:

Brown the onions with avocado oil over medium high heat, about 3 minutes.Add the bell pepper and 1 Tbsp taco seasoning. Cook 3- 4 minutes.Add 1/4 cup water and cook until the water evaporates and the veggies softened, about 3 minutes.Remove from heat and stir in 1/2 the lime juice, agave, and 1/2 the cilantro.Resist eating these fajita veggies straight from the pan and set aside.Toss the shrimp with 1/2 Tbsp taco seasoning, garlic and 1/2 Tbsp avocado oil.Cook over medium high heat 4-5 minutes until shrimp is cooked through.

Remove from heat and stir in remaining cilantro and lime juice.Tadah! I could totally eat this pan of shrimp straight up.?I found these 2 Smartpoint flour tortillas and thought they’d be the perfect salad scoopers. I heated 4 of them in the microwave wrapped in a paper towel for 30 seconds at 50% power.Build it and everyone will come eat dinner with you!

My entire bowl with all the fixin’s comes in at 4 WWFreestyle Smartpoints. There is so much flavor in the smoky shrimp, carmelized veggies and pico that no dressing is required.Have a great weekend all!