Publix Aprons

Southwest Panzanella-Style Shrimp Salad

Southwest Panzanella-Style Shrimp Salad
Total Time:
30 minutes


1 seedless cucumber, peeled, coarsely chopped
1 romaine heart, finely chopped
1 medium poblano pepper, coarsely chopped
1 ripe Hass avocado, coarsely chopped
1 medium tomato, chopped
2 cups Deli pita chips, coarsely crumbled
1 lime, for juice
1 lb peeled/deveined shrimp, tails off
3 tablespoons sriracha sauce
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/3 cup cilantro avocado dressing


  1. Peel cucumber and chop (1 cup). Peel, pit, and chop avocado. Chop lettuce (2 cups), pepper, and tomato; place all in large salad bowl. Crumble pita chips; set aside. Squeeze lime for juice (1 tablespoon).
  2. Preheat large sauté pan on medium-high 2–3 minutes. Combine shrimp, sriracha, oil, and salt until evenly coated, then place in pan; cook 3–4 minutes on each side and until shrimp are pink and opaque. Remove pan from heat and stir in lime juice.
  3. Add pita chips and dressing to salad; toss to coat. Top with shrimp and serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 430kcal; FAT 22.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 235mg; SODIUM 1240mg; CARB 26g; FIBER 6.00g; SUGARS 6g; PROTEIN 33g; CALC 10%; VIT A 60%; VIT C 60%; IRON 25%

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