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  • Writer's pictureMeagan Currell

fajita salad with shrimp

It’s still grilling season! Here’s a recipe for a fajita salad (aka a deconstructed shrimp fajita). The creamy avocado cilantro dressing MAKES this meal. You can eat it with tortilla chips or crush them to sprinkle on top.

It’s fresh, easy, and packed with nutrition - just look at all those colors!


10 small shrimp (skewered)

1 tsp paprika

1 tsp red pepper flakes

1 tbsp olive oil

1/2 red bell pepper

1/2 red onion

1 ear of corn

2 tbsp salsa or diced tomatoes

1 tbsp nonfat chobani greek yogurt

1/2 cup cilantro leaves

1 tbsp olive oil

3 tbsp (or scoops) of avocado

juice of 1/2 lime

salt and pepper to taste


  1. season the shrimp with paprika and red pepper flakes

  2. drizzle a small amount of olive oil over veggies, and place them on the grill starting with corn which will take the longest (I like to keep the leaves on the corn when grilling)

  3. add your shrimp skewers and cook on each side for about 3 mins

  4. roast veggies until crispy and remove

  5. peel the leaves off the ear of corn and cut the corn off the cob

  6. plate all your veggies and shrimp

  7. make the dressing by adding cilantro, olive oil, avocado, Greek yogurt, lime, and salt and pepper to a blender or food processor

  8. drizzle dressing over veggies and shrimp

  9. garnish with cilantro, add a few scoops of salsa, plate with tortilla chips, and enjoy!

prep time: 30 minutes

nutrition: 530 calories, 20g protein, 34g carbohydrate, 35g fat, 9g fiber

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