Grilled Shrimp Fajita Salad with Sweet Potato Fries
This grilled shrimp fajita salad features romaine lettuce, mango, bell pepper and feta tossed in a cilantro lime vinaigrette and topped with Alexia Organic Sweet Potato Fries.
Ingredients
Directions
- 1 Bag Alexia Organic Sweet Potato Fries (15 oz)
- ½ Small Bunch Cilantro
- ¼ C Olive Oil
- Zest and Juice of 2 Limes
- 1 T Honey
- ¼ C Apple Cider Vinegar
- 1 tsp Cumin (½ tsp dressing, ½ tsp shrimp)
- 1 tsp Sea Salt (½ tsp dressing, ½ tsp shrimp)
- ½ tsp Black Pepper (¼ tsp dressing, ¼ tsp shrimp)
- ¼ tsp Chili Powder
- 1 T Vegetable Oil
- ¾ lb Shrimp, peeled and deveined
- 4 C Romaine Lettuce, chopped
- 1 Mango, sliced
- 1 C Bell Pepper, chopped
- ½ C Feta, crumbled
- ¼ C Scallions, chopped
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Preheat oven to 425 ̊ F.
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Place Alexia Organic Sweet Potato Fries on a baking sheet in a single layer. Bake for 18-22 minutes, flipping halfway through to ensure maximum crispiness.
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Add cilantro, olive oil, lime juice, lime zest, honey, cider vinegar, cumin, sea salt and black pepper to a blender. Pulse to incorporate ingredients. Set aside.
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Whisk together cumin, chili powder, salt, black pepper, lime zest and oil in a medium bowl. Add shrimp and toss to combine.
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Preheat on the stovetop over medium high heat for about 1 minute and spray an indoor grill pan with cooking spray. Add shrimp and cook for about 2 minutes per side. Squeeze lime juice over shrimp during the last 30 seconds of cooking. Remove shrimp from heat and allow to cool slightly while assembling the salad.
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Add romaine to a large bowl and toss with dressing. Divide into bowls and top with fries, mango, bell pepper, feta, shrimp and scallions.