Southwestern Shrimp Salad

with poblano peppers and Roma tomatoes

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Shellfish

Calories Conscious
Carb Conscious
A note about serious food allergies

Bring the fresh, smoky flavors of the American Southwest to your dinner table with this shrimp salad. Our own blend of spices infuses a lime vinaigrette as well as the succulent shrimp that top off a salad of crisp romaine, tomatoes, corn, and toasted pepitas for a pleasing crunch. This is a healthy, flavorful meal that's sure to please everyone at your ponderosa.

In Your Box (serves 2)

  • 1 Poblano Pepper
  • 2 Roma Tomatoes
  • 1 Shallot
  • 1½ oz. Radishes
  • 1 Romaine Heart
  • 1 Lime
  • 2½ oz. Corn Kernels
  • Info
    8 oz. Shrimp
  • ½ oz. Pepitas
  • 1½ Tbsp. Home Chef Southwest Seasoning
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Stem poblano peppers, seed, halve lengthwise, and slice into ½” wide strips. Core Roma tomato and cut into ¼" dice. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and finely dice other half. Trim radishes, halve, and slice into thin half-moons. Hold romaine head at root end and chop coarsely. Zest lime, halve, and juice. Rinse corn under warm water if still frozen. Rinse shrimp and pat dry.

  • Step 2 - Toast Pepitas and Make Dressing

    Toast Pepitas and Make Dressing

    Place pepitas in a medium pan over medium heat and cook 5 minutes, while stirring, until pepitas release a nutty scent. Remove from pan and season with a pinch of salt. Wipe pan clean. Combine 2 Tbsp. lime juice, 1 tsp. Southwest seasoning (to taste), 1 tsp. finely diced shallot (to taste), 3 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper in a large mixing bowl and whisk together. Set aside.

  • Step 3 - Cook the Vegetables

    Cook the Vegetables

    Heat 2 tsp. olive oil in pan used for pepitas over medium-high heat. Add corn and poblano peppers (to taste) to hot pan. Cook 5 minutes, stirring occasionally, until peppers are tender. Season with ½ tsp. salt, a pinch of pepper, and remove from pan. No need to wipe pan clean.

  • Step 4 - Cook the Shrimp

    Cook the Shrimp

    In same pan used for peppers and corn, heat 2 tsp. olive oil over medium-high heat. Add shrimp and remaining seasoning blend (to taste) to hot pan and cook 5 minutes, while stirring, or until shrimp is firm, opaque, and reaches a minimum internal temperature of 145 degrees.

  • Step 5 - Toss the Salad

    Toss the Salad

    Place romaine, julienned shallots (to taste), and Roma tomatoes in bowl containing dressing and toss to combine.

  • Step 6 - Plate the Dish

    Plate the Dish

    Add salad to plate and top with shrimp and cooked vegetables. Garnish with pepitas, lime zest, and radishes.