Get the Recipe: Shrimp Taco Salad
Shrimp tacos in salad form, with shrimp, corn, black beans, avocado and tomatoes, all tossed in an easy homemade cilantro lime dressing.
Ingredients
Cilantro Lime Dressing:
- 3/4 cup cilantro, chopped
- 1/2 cup vegetable or olive oil
- 2 Tablespoons lime juice
- 1 Tablespoon red wine vinegar
- 1 small jalapeño pepper, cored and seeded and roughly chopped
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
For the salad:
- 1-2 Tablespoons cooking oil
- 1 lb large raw frozen shrimp, thawed, peeled and deveined (20-30/lb)
- 2-3 teaspoons taco seasoning, divided *see Note 1 below
- 1 cup corn kernels, fresh, frozen or drained, canned corn
- 5 cups lettuce, chopped
- 2 cups cherry tomatoes, halved
- 1 cup canned black beans, drained and well rinsed *see Note 2 below
- salt and freshly ground pepper
For topping the salad:
- 1 large avocado, diced
- A dollop of sour cream
- tortilla strips, or crushed tortilla chips
- additional chopped cilantro
- lime wedges or slices
- sliced jalapeño pepper
- shredded Tex-Mex cheese, optional
Instructions
- For the cilantro lime dressing: add all the ingredients to a small food processor or blender and process until well combined. (You could also add to a jar and shake until the dressing emulsifies, but be sure to finely cut the jalapeño and cilantro, as it won't be broken down like with the food processor. Set aside.
- Drain and rinse the black beans and prepare the cherry tomatoes. Set aside.
- For the shrimp: heat a bit of oil in a skillet over medium heat and then add the shrimp together with 1-2 teaspoons of taco seasoning (to taste for spiciness). Cook the shrimp, tossing with the seasoning, until the shrimp is cooked through, about 3-4 minutes. Remove the shrimp to a small plate or bowl.
- For the corn: To the same skillet over medium heat, add the corn, a splash of water and another 1/2- 1 teaspoon of taco seasoning. Cook the corn, stirring regularly, just long enough to cook out the raw corn taste, but keeping the corn tender-crisp. Remove the corn to a small bowl and set aside.
- To assemble the salad: add lettuce to a large, shallow bowl. Top with cherry tomatoes, corn, black beans and shrimp. Season with a bit of salt and pepper, then drizzle the salad with some of the cilantro lime dressing. Top with avocado, tortilla strips, a dollop of sour cream, if using, and additional cilantro. Garnish with lime wedges and/or jalapeño slices.
- To serve, toss well and serve with the remaining cilantro lime dressing.
Notes
Note 1: You can buy a packet of taco seasoning to use for this recipe or make your own taco seasoning blend. There are lots of taco seasoning recipes online if you want to go that route.
Note 2: There is no need to cook canned black beans as they are already cooked before canning.
Nutritional information is for the salad only and doesn't include the toppings.
Tips!
I'm always torn whether to remove the tails from the shrimp or not. On the one hand, I think shrimp look nice with the tails on. On the other hand, you need to remove the tails to eat the shrimp. You can go either way, as you like.
If you're feeling a creamy cilantro lime dressing, add a spoonful or two of sour cream or plain yogurt to the cilantro lime dressing and blend it in.
Be sure to read the notes above this recipe card for substitution suggestions and step-by-step photos that you might find useful.
Serving: 1serving, Calories: 290kcal, Carbohydrates: 25g, Protein: 22g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 143mg, Sodium: 1063mg, Potassium: 890mg, Fiber: 9g, Sugar: 6g, Vitamin A: 1486IU, Vitamin C: 34mg, Calcium: 113mg, Iron: 2mg
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