This is a shrimp and hominy salad recipe made ultra-fabulous with avocado, arugula and cherry tomatoes. A Southwestern delight. Tossed with a zingy citrus dressing seasoned with all of your favorite Southwest spices and you’ve got a colorful delicious Summer shrimp salad.
This shrimp and hominy salad has great textures and great flavors.
Cool creamy avocado, tender sweet shrimp, sweet cherry tomatoes, peppery arugula and chewy hominy are heavenly tossed with a lively Southwestern citrus dressing. The icing on the cake is a sprinkling of salty Cotija cheese and chopped cilantro. Garnish with lime wedges for an additional squeeze of goodness.
Note to self: Make this soon for a filling for soft shell tacos.
This salad officially marks the beginning of our packing and moving adventure. Prepared and photographed on July 13, this is the last official blog-able meal I’ve served since the contract on our new home was accepted.
We’ve been eating out of the freezer and pantry to whittle down the access of food items on hand. And we’re now on first name basis at our local Papa Murphy’s take-and-bake pizza. I may officially smitten with their take and bake pizzas.
But we simply can’t eat out every night.
Using canned hominy for this salad makes this an easy meal to prepare.
Of course you can use dried if you take the time to soak it overnight. You’ll then need to carve out time for a lengthy stove top cooking time or easier in a crockpot. Dried hominy is better in flavor and texture, but for this recipe I recommend canned – after all, it’s Summer and the living is easy.
Southwestern Shrimp and Hominy Salad
No surprise where this recipe comes from. Adapted from my trusty Food and Wine Magazine. It’s a wonderful main course salad. I hope you give this beautiful hominy salad recipe a try.
And if you’re looking for more Shrimp recipes, don’t miss my Seafood Category, you’ll find lots of fresh recipe ideas including the most popular shrimp recipe on my site for Campechana, Mexican Shrimp Cocktail.
Southwestern Shrimp and Hominy Salad
- 1/4 cup lime juice
- 2 tablespoons orange juice
- 1/2 tablespoon sweet onion minced
- 1 clove garlic minced
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- Freshly cracked black pepper
- 1 tablespoon of olive oil
- 3/4 pound shrimp peeled and deveined
- 1 29- ounce can hominy rinsed and drained
- 3/4 pound cherry tomatoes halved
- 1/2 cup cilantro finely chopped
- 1 avocado quartered and thinly sliced
- 3 ounces crumbled cotija cheese
- 4 cups baby arugula packed
- Lime wedges
- In a mixing bowl, whisk the citrus juices, onion, garlic, cumin, cayenne, honey and salt together until combined. Slowly drizzle in the olive oil in a thin and steady stream until the dressing is emulsified. Season with salt and pepper and set aside.
- Pat the shrimp dry. In a large fry pan over medium-high heat, add 1 tablespoon of olive oil to the pan, heat for a minute or so, and drop in the shrimp. Cook for about 1-2 minutes on each side until shrimp are pink and slightly fried. Transfer shrimp to a large mixing bowl. Add the hominy and cherry tomatoes to the mixing bowl and pour in half of the vinaigrette. Toss to coat and let sit for a few minutes.
- Fine chop the cilantro, slice the avocado, and crumble half of the cotija cheese. Add the prepped ingredients to the shrimp and hominy mixture and fold in the arugula. Pour in the remaining vinaigrette and toss to coat. Season the salad generously with salt and a squeeze of lime juice.
- Transfer salad to a serving platter, sprinkle with the remaining cheese, and serve.
Southwestern Shrimp and Hominy Salad, It’s what’s for Dinner.