To make this delicious Southwest Salad with shrimp and brown rice, toss the shrimp with paprika, onion powder, garlic powder, salt and black pepper until evenly coated.
Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, or until the shrimps are pink, opaque, and lightly browned. Remove from the pan and set aside to cool.
Prepare the frozen brown rice according to the package instructions. Fluff the rice with a fork and allow it to cool slightly before adding to the salad.
Using the Little Leaf Farms Southwest Salad Kit, pour the greens into a large bowl and add included toppings. Toss until the greens are evenly coated and the toppings are well distributed.
Add the warm shrimp and brown rice to the salad. Toss gently to combine. Serve immediately for the best flavor and texture. This hearty, protein-packed Southwest Salad makes a satisfying lunch or light dinner.