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Dinner recipe · from the recipe book

Chili-Lime Shrimp Chopped Spinach Salad

Smoky seared shrimp over crisp chopped spinach, charred sweet corn, black beans and creamy avocado, tossed in a tangy cilantro-lime yogurt dressing.

Chili-Lime Shrimp Chopped Spinach Salad

Ingredients

  • 1¼ lb560 gShrimp
  • 1½ tsp4 gChili powder
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGarlic powder
  • 1½ tbsp20 gOlive oildivided
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 6⅔ cups loosely packed200 gBaby spinachchopped
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 cup diced150 gAvocadodiced
  • ½ medium50 gRed onionfinely diced
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 lime, juiced50 gLime juicedivided
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 clove3 gGarlicgrated
  • 1 tsp7 gHoney
  • ½ tsp3 gSaltdivided
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Make the dressing first: whisk the Greek yogurt, three-quarters of the lime juice, the cilantro, the garlic, the honey and one-third of the salt. Chill until serving.
  2. Pat the shrimp dry and toss with the chili powder, cumin, garlic powder, half the olive oil and one-third of the salt.
  3. Heat the remaining half of the olive oil in a large skillet over medium-high heat. Add the thawed frozen corn kernels and cook 4–5 minutes until lightly charred; transfer the corn to a large bowl to cool.
  4. In the same skillet, sear the shrimp in a single layer 1–2 minutes per side until pink and opaque. Toss with the remaining quarter of the lime juice and let cool slightly, then cut into bite-size pieces.
  5. Add the spinach, black beans, bell pepper, red onion and the remaining one-third of the salt to the bowl of corn and toss.
  6. Add the shrimp and the avocado, drizzle with the dressing and toss gently. Top with the pumpkin seeds and serve.

Contains: Milk, Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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