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.

5min. Prep Time
24min. Total Time



  • 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
  1. Preheat oven to 425 ̊ F.
  2. 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.
  3. 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.
  4. Whisk together cumin, chili powder, salt, black pepper, lime zest and oil in a medium bowl. Add shrimp and toss to combine.
  5. 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.
  6. Add romaine to a large bowl and toss with dressing. Divide into bowls and top with fries, mango, bell pepper, feta, shrimp and scallions.