Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp)
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 Romaine Heart
- 2 Roma Tomatoes
- 1 Poblano Pepper
- 2½ oz. Corn Kernels
- 1 Lime
- 1 Shallot
- 1½ oz. Radishes
- ½ oz. Pepitas
- 1½ Tbsp. Home Chef Southwest Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) GqyDN5PB
You Will Need
- Olive Oil
- 1 Medium Pan
- 1 Mixing Bowl
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Stem poblano peppers, seed, halve lengthwise, and slice into 1/2” wide strips. Core Roma tomato and cut into 1/4" 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.
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, 1/2 tsp. salt, and a pinch of pepper in a large mixing bowl and whisk together. Set aside.
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 1/2 tsp. salt, a pinch of pepper, and remove from pan. No need to wipe pan clean.
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.
Toss the Salad
Place romaine, julienned shallots (to taste), and Roma tomatoes in bowl containing dressing and toss to combine.
Plate the Dish
Add salad to plate and top with shrimp and cooked vegetables. Garnish with pepitas, lime zest, and radishes.
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