Key Lime Shrimp Salad with Crunchy Vegetables | Print |
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Serves 2-4


  • 1 tablespoon vegetable oil
  • 1 pound peeled, deveined medium-size raw shrimp
  • 4 small radishes, thinly sliced
  • 1/2 small red onion, diced, rinsed
  • 1/2 head romaine lettuce, ends trimmed, leaves roughly chopped
  • 8 oounces (1 pouch) Frontera Key Lime Cilantro Taco Skillet Sauce
  • chopped fresh cilantro, for serving


  1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; cook and stir over high heat until opaque, 2 to 3 minutes.
  2. Stir in Frontera Key Lime Cilantro Taco Skillet Sauce. Heat through, about 1 minute.
  3. Remove from heat. Stir in radishes, red onion and romaine lettuce. Toss together and garnish with cilantro. Or enjoy as a warm weather taco filling!


Shortcut: Substitute medium-size peeled and deveined cooked shrimp and skip the first step.