Mexican Shrimp Salad

I really enjoy the spices with Mexican food, shrimp and salad, why not put it all together. This salad is filling and refreshing. Of course the taco seasoning I will be giving the recipe for will be great on many items, such as chicken or cauliflower if you want to make this vegetarian. So, if you do not prefer shrimp, multiple options to use this seasoning, even for taco night.

How many of you look at the sodium count on your products? I didn’t pay any attention until my dad had to stay on a low sodium diet when his heart was failing. For heart healthy diet is 2300 mg of sodium a day, which is recommended for everyone, low sodium diet is 1500 or less. I try to stick with 1500 mg a day, even though I could bump a little, but I can tell if I have had too much salt. Here is a packet of low sodium taco seasoning.

Remember this is low sodium for 1 packet of taco seasoning. Always look for serving size and how many servings per packet, box etc. 2 tsp per servings is 220 mg sodium. That’s not a lot of spices to cover a pound of shrimp, well, in my opinion. So now you’re looking at using the full packet, which normal recipes call for. With one package you’re looking at 1320 mg of sodium. Of course we are not going to sit and eat a pound of meat with all of this seasoning, but what you need to understand, people use a packet of seasoning in dips. When you’re using a packet of seasoning you need to figure it’s going to be with other items on your plate. Sodium can add up quick, this is why I try and find spices to use and make flavorful dishes, STH taco seasoning is 13 mg of sodium Per serving. Remember the jalapeño dust? You can also add to make this a little spicier if you prefer or up they cayenne.

For the 1 pound of shrimp, clean and peel, toss with avocado or olive oil and 1 TBS of STH taco seasoning. Here is where I suggest to get an airfryer again. Put shrimp in airfryer for 6-7 minutes at 400. I tend to shake them around halfway through time.

While the shrimp is cooking you can start putting your salad together. Choose your greens, I went with romaine and kale, I love this mix. If you have fresh corn, use it, but try to find no sodium added canned veggies or frozen. With the toppings on this salad is corn, black beans, avocado, red onion and comet tomatoes. I used queso fresco cheese and I used a very small amount. This is a high sodium cheese, depending on your topping, this will be the only sodium on this plate. I do not even use an ounce so my plate will be under 190 mg of sodium.

I made the Chipotle Vinaigrette ahead of time, i chose a vinaigrette because I wanted the zing. It compliments the shrimp and freshens up this salad. I put all ingredients in the blender and done within a minute. I used half balsamic and apple cider vinegar, I wanted the punch from the balsamic, but keep it reigned in with the apple cider. I grabbed a can of chipotle peppers from Aldis and they worked great, you only need to use 4 chipotle peppers for this vinaigrette.

When you stop licking the spoon to taste this delicious vinaigrette, you need to consider a crunch for this salad or a scoop to get all the goodness from this salad. I found these chips at Dierburgs, yes the place I had a full on episode, you can catch up here with that story. If you’re having a Mexican meal you need some chips. Donkey brand chips are the best! Really, sodium free or not, they’re good.

I must admit, I only use about 3 chips, but it makes a difference when you are to the bottom of the salad and you want to grab some toppings with the vinaigrette. Definitely try to find Donkey chips, they’re also gluten free, made with only 3 ingredients.

Let’s get to some ingredients, you can definitely choose how to load your salad, just remember if you use canned vegetables, you need to rinse them well.

STH Taco Seasoning

1 tsp chili powder

2 TBS cumin

2 TBS smoked paprika

1 TBS garlic powder

1 TBS onion powder

1 tsp oregano

1/2 tsp black pepper

1/4 tsp cayenne pepper

1/2 tsp ground clove

Combine in a glass jar and shake well. I measure this out to a 1 TBS per serving with 13 mg of sodium, this whole batch has only 80 mg of sodium. Compared to a low sodium commercial brand at 220 mg of sodium. The 80 mg is coming from the small amount of chili powder.

Chipotle Vinaigrette

4 chipotle peppers w/sauce

3 TBS balsamic vinegar

3 TBS apple cider vinegar

4 TBS honey

3/4 olive oil

3 garlic cloves

Combine all ingredients in blender. Blend on high until well blended. Here is where you are going to get some sodium, but it will depend all on the chipotles you use. This recipe for myself for around 12 ounces of vinaigrette is 315 mg. Don’t freak out, with a couple of tablespoons you’re still around 30 mg of sodium.

Optional topping is queso fresco cheese, it’s a crumbly Mexican cheese, it’s one of the highest cheese so if you top your salad with it, plus all the ingredients and vinaigrette, your whole dinner will be under 200 mg of sodium. This is why I say sodium adds up, the cheese alone jumped my plate an extra 100 mg. It’s okay though, keep an eye out on what you eat and you can splurge on the extra 100 mg of sodium with a cheese topping. I had less than an ounce, so remember serving size.

What is your favorite Mexican topping?

Enjoy and be heart healthy!