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
    225
  • Carbohydrates
    33g
  • Fat
    12g
  • Protein
    19g
  • Sodium
    1009mg
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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
    2

    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
    3

    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
    4

    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
    5

    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
    6

    Plate the Dish

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