Southwestern Shrimp and Hominy Salad

A Southwestern delight that's hearty but perfect for a hot Summer evening meal. Tossed with a zingy citrus dressing seasoned with all of your favorite Southwest spices and you've got a colorful delicious Summer shrimp salad.

Course Main Course Salad

Cuisine Southwestern

Prep Time 40

Cook Time 2

Total Time 42

Servings

Calories 562kcal

Author Lea Ann Brown

Ingredients

¼ cup lime juice
2 tablespoons orange juice
½ tablespoon sweet onion minced
1 clove garlic minced
1 teaspoon cumin
¼ teaspoon cayenne
1 teaspoon honey
½ teaspoon salt
¼ cup plus 1 tablespoon extra virgin olive oil
Freshly cracked black pepper
SALAD
1 tablespoon of olive oil
¾ pound shrimp peeled and deveined
1 29- ounce can hominy rinsed and drained
¾ pound cherry tomatoes halved
½ cup cilantro finely chopped
1 avocado quartered and thinly sliced
3 ounces crumbled cotija cheese
4 cups baby arugula packed
Salt
Lime wedges

Instructions

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.

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