A Stunning Shrimp + Kale Salad with Creamy Lime Pepita Dressing

I didn’t expect to be writing about this shrimp and kale salad. I thought it would be fine. You know — one of those “good enough” salads that checks the boxes and helps you get dinner on the table with a sense of smug nutritional satisfaction. Kale, check. Protein, check. Fiber, check. Homemade, check.

But then we tasted it.

And everything stopped for a moment.

Forks hovered mid-air. Eyes widened. Then, someone said, “This is so good. What is this?” And suddenly, a bowl of kale became the hero of the evening that we couldn’t stop talking about for days.

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This is one of those recipes that catches you completely off guard in the best way — not because it’s complicated (it’s not), or full of rare ingredients (you probably have most of them), but because the flavors are so layered, rich, and bright that they feel like they were meant to be eaten together all along.

I tweaked the recipe in real time, initially inspired by Julia Turshen’s Kale Salad with Pepita Dressing in the cookbook Now & Again. My version is far heartier and has a decidedly Southwest influence. I made it again, and it came out perfectly. The real secret is not to skimp on the lime juice!

I added shrimp for protein, along with pickled onion, crumbled queso fresco, and herbs.

It’s high protein, high fiber, and Lazy Girl easy (even if it’s a teeny bit more intense than my other Lazy Girl recipes … it can still be pulled together in 30 minutes of concentrated effort, and chopping).

And it tastes like you ordered it at the best little café in a town you want to move to. I seriously wish I could find this on a menu somewhere.

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Pantry Staples

For my 2025 Lazy Girl recipes, I’ve been jotting down my pantry staples for each recipe, so you can start building your own “always ready” pantry.

For today’s recipe, I always have frozen shrimp, the needed spices, fresh cilantro, lime, and everything else on hand. I also had two tubs of pepitas, but only because my daughter left them here!

In the summer, I constantly have two to four ears of corn ready to go. If you don’t, try doing that this summer. You’ll be surprised just how often you’ll want to add corn to something you are cooking.

So, I only needed to purchase Lacinato kale and queso fresco. Not bad!

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Southwest Shrimp Kale Salad with Pepita-Lime Dressing

Liza Graves

Julia Turshen's Kale Salad with Pepita Dressing, from the cookbook Now & Again, inspired this heartier take. This recipe is PERFECT for two people to make together — one can work on the dressing while the other preps the salad.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Entree Salad, Main Course Salad

Cuisine American Southwest, Southwestern

Servings 4

Calories 512 kcal

Ingredients

  

1x2x3x

For the Salad:

• 3/4 lb Lacinato kale stems removed, finely chopped
• 4 oz queso fresco (or feta) crumbled
• 1 cup grilled corn (or simply cooked)
• 1/4 red onion thinly sliced
• Handful chopped cilantro
• 1 lime cut into quarters
• Optional: 1 large watermelon radish or 4 regular radishes thinly sliced
• Handful of good corn chips crushed

For the shrimp:

• 1.5 lbs extra-large shrimp peeled and deveined
• 1 tbsp avocado oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• Freshly ground black pepper to taste

For the dressing:

• 1/2 cup pumpkin seeds (pepitas) Lightly toasted if you have time for it!
• 1 small garlic clove minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 cup fresh cilantro
• 4 tbsp olive oil
• 6 tbsp fresh lime juice (approx. 3 limes)
• 2 tbsp water
• 2 tbsp honey
• 1/2 tsp kosher salt
• Freshly cracked black pepper to taste

Instructions

 

Make the Dressing:

• In a food processor, blend the pepitas, garlic, spices, and cilantro until finely chopped. Add olive oil, lime juice, water, and honey. Blend until smooth, adjusting with more water for desired consistency. Season with salt and pepper to taste.

Cook the Shrimp:

• Toss shrimp with olive oil, cumin, smoked paprika, salt, and pepper. Sauté in a hot skillet for 2–3 minutes per side, or until opaque and lightly browned. Set aside. (If you want to cook the shrimp simply with Lawry's Seasoned Salt instead, you can!)

Massage the Kale:

• Place chopped kale in a large bowl. Add 2–3 tablespoons of the dressing and a pinch of salt. Massage with your hands for 1–2 minutes until softened. Don't skip this step. Massage that dressing into that kale!

Assemble the Salad:

• Add thin slices of radishes, corn cut off the cob, thin slices of red onion, and chopped cilantro to the kale. Drizzle with half the remaining dressing and toss well. You can save the rest of the dressing for up to five days.

Add Shrimp & Finish:

• Top with cooked shrimp, crushed tortilla chips, and crumbled cheese. Drizzle with additional lime juice. Serve immediately.

Nutrition

Calories: 512kcalCarbohydrates: 25gProtein: 52gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 234mgSodium: 1807mgPotassium: 728mgFiber: 5gSugar: 12gVitamin A: 9524IUVitamin C: 83mgCalcium: 487mgIron: 3mg

Keyword cumin lime dressing, pepita lime dressing, southwest shrimp

Tried this recipe?Rate it above to let us know how it was!

If you want other high-protein and easy-to-make meals, check out our 2025 “Lazy Girl High-Protein Recipes.”

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