Adobo Shrimp Salad

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  • Total Time: 0 hrs 50 mins
  • Hands-on Time: 0 hrs 20 mins
  • 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 Frontier's Adobo Seasoning.


  • 1/2 pound thawed frozen shrimp, pre-cooked, peeled and de-veined

  • 1 teaspoon Frontier Co-op Adobo Seasoning

  • 1/2 teaspoon Frontier Co-op Paprika

  • 1/4 teaspoon Frontier Co-op Cayenne Chili Pepper Powder

  • 1 teaspoon canola oil

  • 1/3 cup lime juice

  • 4 teaspoons olive oil

  • 4 teaspoons apple cider vinegar

  • 1 teaspoon Frontier Co-op Cane Sugar

  • 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 tomato

  • 1/2 diced yellow bell pepper


    1. 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.

    2. 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.

    3. 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.

    4. 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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