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
- 1 bag Alexia® Organic Sweet Potato Fries (15 oz)
- ½ Small Bunch Cilantro
- ¼ cup Olive Oil
- Zest and Juice of 2 Limes
- 1 tbsp Honey
- ¼ cup 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 tbsp Vegetable Oil
- ¾ lb Shrimp, peeled and deveined
- 4 cups Romaine Lettuce, chopped
- 1 Mango, sliced
- 1 cup Bell Pepper, chopped
- ½ cup Feta, crumbled
- ¼ cup Scallions, chopped
Directions
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Prepare the fries according to package instructions.
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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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To assemble the shrimp sweet potato bowl, add romaine to a large bowl and toss with dressing. Divide into bowls and top with shrimp, sweet potato fries, mango, bell pepper, feta, and scallions, and enjoy your delicious fajita fries.
