Go Back

Fajita Salad with Spicy Salsa Verde and Chipotle Lime Marinated Shrimp

Spicy and flavor-packed chipotle lime salad
Course: Salad
Cuisine: Mexican
Servings: 8
Calories: 550kcal


  • Food processor or immersion blender


Salsa Verde Ingredients

  • 1 lb. tomatillos, husked and rinsed
  • 3 jalapeños, (seeded, if you would like a milder salsa)
  • ¼ cup yellow onion, soaked for 5 minutes in cold water, drained and rinsed
  • 1 garlic clove, peeled and halved
  • ½ cup cilantro, chopped
  • 1 tsp or more salt to taste

Marinated Shrimp Ingredients

  • 1 lime, juiced and zested
  • ½ tsp salt
  • 1 tbsp cumin
  • 3 tbsp adobo sauce from canned chipotles in adobo
  • 1 tbsp olive oil
  • 5 large garlic cloves, minced
  • 8 servings large raw shrimp (around 32 oz), shelled and deveined

Salad Base Ingredients

  • 1 tbsp olive oil
  • 2 large yellow onions, halved and thinly sliced across the grain
  • 2 red bell peppers, seeded and sliced ¼-inch thick
  • 2 jalapeños, (seeded, if you would like a milder salad)
  • 2 large squash, halved lengthwise and sliced widthwise, abot ¼" thick
  • 2 cups fresh or frozen corn kernels
  • ½ cup cilantro, chopped
  • 6 servings butter lettuce mix


Salsa Verde Instructions*

  • Heat broiler, positioning the rack at the top level under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 3 to 5 minutes, until charred on one side. Turn tomatillos over and broil 3 to 5 minutes longer, until charred. Transfer tomatillos to a food processor, funneling in any juice that may have accumulated on the foil.
  • Add jalapeños, onions, garlic, cilantro and ¼ cup water to food processor and blend to a coarse purée. Taste and adjust salt. Refrigerate.

Marinated Shrimp Instructions*

  • In a small bowl, combine lime zest and juice, salt, cumin, adobo sauce, 1 tbsp olive oil and 3 garlic. Reserve 2 tablespoons marinade. This will be used to deglaze your pan when you cook the veggies for the salad base.
  • Place shrimp in a large ziplock bag. Pour in marinade and seal the bag. Move shrimp around to coat well, place bag in a bowl and refrigerate for a minimum of 30 minutes. Flip bag over periodically to redistribute marinade.

Salad Base Instructions

  • Heat the olive oil in a large, heavy skillet over medium-high heat. When oil is hot, add onions and cook, stirring often, until they soften and start to turn translucent, 3-4 minutes. Add the bell peppers and jalapeños and cook, stirring often, until peppers begin to soften, 3-4 additional minutes.
  • Stir in squash and corn, and turn heat to medium. Add 2 remaining garlic cloves and salt to taste. Cook, stirring periodically, until the squash is tender and peppers are softened and beginning to caramelize, 8-10 minutes.
  • Pour in reserved 2 tablespoons marinade and scrape bottom of pan with wooden spoon to deglaze the pan. Stir in the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
  • Separate the shrimp from the marinade and set maranade aside.
  • Heat a cast-iron skillet. Once very hot, add shrimp and let sear. Do not stir the shirmp or they won't sear; when the shrimp begins to turn pink, after about 1 minute, add the reserved marinade. Stir to combine and cook until shrimp is finished, about 3-4 minutes. Using tongs, transfer shrimp from pan to plate. Reserve shrimp marinade again.
  • To build the salad bowl, use lettuce as a base. Layer with a serving of each: vegetables, shrimp, shrimp marinade, salsa verde. Sprinkle with more cilantro if desired and serve immediately.


*I make the salsa verde and the chipotle-lime marinaded shrimp a day before to give the flavors a chance to develop. If you're in a time crunch, give them each at least 30 minutes to marinate.