I have a new easy recipe for you today: Southwest Shrimp Salad with Chipotle Yogurt Dressing. Chopped salads are always a life saverfor me when it comes to lunchtime. I work from home, and of course I am always in the kitchen, but it does not mean I have a lot of time to make myself food. This is where chopped salads come in! They can be made ahead of time for meal prep or on the spot. I love keeping the dressing separate so the salad stays as fresh as possible when it comes time to eat. Also, I just prefer when everything is chopped in uniform pieces—it just tastes better in my opinion!

I made this recipe as a single serving size, because it is one of those weekday meals for me that I end up making for myself for lunch. Feel free to double, triple or quadruple the recipe to make a larger batch. If you prefer a different protein, feel free to swap the shrimp for chicken, tofu, salmon, steak or any other protein of your choice. Additionally, I use feta cheese and Greek yogurt in this recipe; both of which can be swapped out for dairy-free versions. Essentially, the recipe is very customizable, which I always prefer. For the dressing, I use adobe sauce from a can of chipotle in adobo, but you can sub with chipotle hot sauce or a teaspoon of chipotle chili powder. 

Ok, so what makes this meal so special? 

  • Taste: The flavors of this dish have a Tex-Mex flair, which is one of my personal favorites. The dressing is spiced with Chipotle and tamed with honey, and it is made with Greek yogurt and protein-packed.
  • Texture: The salad is filled with creamy avocado, crunchy fresh bell peppers and cucumbers, tender and juicy shrimp, crisp Romaine and lots more. We top it off with a creamy yet light dressing that just elevates it
  • Ease: This salad comes together in just ten minutes if you have the shrimp all ready cooked. Alternatively, you could even purchase pre-cooked shrimp. 
Southwest Shrimp Salad with Chipotle Yogurt Dressing
Yield: 1 serving

Southwest Shrimp Salad with Chipotle Yogurt Dressing

Prep Time: 10 minutes


  • 1 1/2 cups shredded Romaine lettuce
  • 1/4 cup finely chopped cucumber
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup canned black beans, rinsed and drained
  • 1/4 cup canned corn, rinsed and drained
  • 1/4 cup diced avocado
  • 2 tablespoons feta cheese
  • 2 tablespoons pickled red onions
  • 1 tablespoon sliced and chopped fresh jalapeños
  • 1 hardboiled egg, grated
  • 1/4 pound cooked shrimp (I used my cumin-lime shrimp)
  • Optional: 1 tablespoon cilantro
  • Dressing:
  • 1/4 cup unsweetened plain Greek Yogurt
  • 1-2 tablespoons unsweetened almond milk
  • 1 tablespoon adobe sauce (or chipotle hot sauce)
  • Juice of 1/2 lime
  • 2 teaspoons honey (or more to taste)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt


  1. Make the dressing. Add the Greek yogurt, almond milk, adobe sauce, lime juice, honey, garlic powder and salt to a small bowl and whisk to combine. *For thinner dressing add more almond milk, a splash at a time. Set aside.
  2. Assemble the salad. Add the Romaine lettuce to a bowl, then add the cucumber, red bell pepper, black beans, corn, avocado, feta cheese, red onions, fresh jalapeños, hardboiled egg,
    shrimp and cilantro, if using.
Skip to Recipe

Pin It on Pinterest

Share This