Monday, June 4, 2012

Layered Chopped Salad with Shrimp

Super light, super delicious and wonderfully healthy this dinner has it all.  The bonus is it looks beautiful on your table and people will ohhh and ahhh and be very impressed with your skills!
This is a perfect summertime meal...can't you just picture it now?  I got thie idea from the website They had a Mexican inspired layered shrimp salad. I altered the recipe to suit my tastes and this is what I got.

Layered Chopped Salad with Shrimp

1.5 pounds uncooked shrimp (cleaned, peeled, deveined, tails removed)

Juice of ½ a lime

¼ tea smoked paprika (or chili powder if you like spicier)

Salt to taste

5 cups chopped Romaine lettuce

15 oz can black beans –rinsed and drained

1 cup frozen corn kernals – thawed and drained

½ cup red onion diced

Juice of ½ a lime

1 large cucumber chopped

1 ½ cups halved cherry tomatoes

2 ripe avocado scooped out and chopped

1 ½ cups shredded Mexican blend cheese.

Simmer shrimp in a little water until JUST pink and opaque. Remove from pan place in a bowl. Squeeze ½ lime over shrimp and sprinkle with Paprika and salt to taste..chill.

In a bowl combine corn, beans, onion, lime juice…let sit while shrimp chills.

Layer in a large trifle bowl (or glass punch bowl) : lettuce, then bean/corn mixture, then cucumber, then avocado, then tomato, then cheese. Finish with chilled shrimp.

Serve as is or with your favorite dressing.  OR make this quick simple dressing
With Dressing...see below


1 cup plain greek yogurt

½ cup mayo

Juice of 1 lime

Salt and pepper

Whisk and serve.


  1. That looks like just the thing for our hot summer days . . . and they are just around the corner. Come on over for a visit, I'll stick a barbecued rib in one of your hands and a cold glass of Connie's lemonade in the other. Steve


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