Adobo Shrimp Salad

Adobo Shrimp Salad

Total Time: 10 minutes
Hands-on Time: 10 minutes
Makes: 4 servings

There's something about succulent seasoned shrimp over a bed of crispy greens that screams summertime - and this recipe is no exception.

Chopped sweet pepper, tomato and avocado add substance and vegetal flavor to this salad while the shrimp gets a Southwestern kick from our Adobo Seasoning.


1/4 teaspoon Organic Ground Cayenne Chili Peppers.

1 teaspoon Organic Fair Trade Certified Cane Sugar.

1/2 teaspoon Organic Ground Paprika.

1 teaspoon Organic Adobo Seasoning.

1 teaspoon Canola Oil.

1/3 cup Lime Juice.

4 teaspoons Olive Oil.

4 teaspoons Apple Cider Vinegar.

3 cups Iceberg Lettuce, cut into bite-sized pieces.

2 cups Spinach, stems removed and cut into bite-size pieces.

1 diced Avocado.

1 chopped Tomatoes.

1/2 diced Yellow Bell Pepper.

1/2 pound thawed frozen Shrimp, pre-cooked, peeled and de-veined.


To prepare the shrimp, mix shrimp, 1 teaspoon adobo seasoning, paprika, cayenne and canola oil in a zipper storage bag.

Shake to coat and place in refrigerator to marinate for 30 minutes.

After 30 minutes, heat a skillet over medium high and add contents of zipper storage bag.

Cook shrimp until warmed through, about 3 to 5 minutes.

In a medium bowl, whisk together lime juice, olive oil, apple cider vinegar, ½ teaspoon Adobo Seasoning and cane sugar until sugar is dissolved and liquids are combined.

To assemble salad, toss lettuce with spinach in a salad bowl.

Top with avocado, tomato and yellow bell pepper.

Evenly place shrimp on top of vegetables, and then drizzle entire salad with lime dressing.

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