The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
A delicious shrimp taco salad is the perfect meal for a quick lunch or a light dinner. This recipe combines tender, spicy shrimp with a mix of crisp vegetables and a zesty dressing for a satisfying and flavorful experience. Ready in just 20 minutes, this shrimp taco salad is a fresh, vibrant, and incredibly easy dish that brings a taste of the coast to a classic favorite.
What is a Shrimp Taco Salad?
Table of Contents
hide
A shrimp taco salad is a creative twist on the traditional taco salad, replacing the usual ground beef or chicken with seasoned shrimp. The salad maintains the core components of a taco salad, with a bed of lettuce, black beans, corn, and a vibrant dressing. The shrimp, quickly sautéed with taco-inspired spices, adds a lean protein and a unique, slightly sweet flavor that perfectly complements the fresh vegetables. If you like taco salads, we suggest you try the Vegan Taco Salad or Steak Taco Salad.
Ingredients
For the Spiced Shrimp
- 1 lb large shrimp, peeled and deveined (fresh or frozen, thawed)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
For the Salad
- 6 cups chopped romaine lettuce
- 1 cup corn (canned, frozen, or fresh)
- 1 cup canned black beans, rinsed and drained
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1 cup crushed tortilla chips
For the Cilantro-Lime Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp honey or agave nectar
- Salt and pepper, to taste
How to Make a Shrimp Taco Salad
- Season the Shrimp: Pat the shrimp dry with a paper towel. In a medium bowl, toss the shrimp with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until each shrimp is evenly coated.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, until they are pink, opaque, and cooked through. Be careful not to overcook them, as shrimp cook very quickly.
- Prepare the Dressing: While the shrimp are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, fresh lime juice, chopped cilantro, honey, and salt and pepper to taste.
- Assemble the Salad: In a large bowl or on individual plates, arrange the chopped romaine lettuce as the base. Artfully layer the corn, black beans, red onion, and diced avocado on top. Add the cooked shrimp.
- Serve: Drizzle the cilantro-lime dressing generously over the entire salad. Finish by sprinkling the crushed tortilla chips over the top of the shrimp taco salad just before serving for that satisfying crunch.
Tips for the Perfect Shrimp Taco Salad
- Don’t Overcook the Shrimp: Shrimp becomes rubbery when overcooked. They are done when they turn pink and opaque.
- Keep It Crunchy: To keep your shrimp taco salad from getting soggy, do not add the dressing or the tortilla chips until just before you are ready to serve.
- Customize Your Toppings: Feel free to add other toppings like diced tomatoes, sour cream (or a vegan alternative), or a sprinkle of cotija cheese to your salad.
Conclusion
This shrimp taco salad is the perfect solution for a meal that is both healthy and packed with flavor. It’s a complete meal in one bowl that’s ready in minutes, making it an excellent choice for a busy night.
Perfect Shrimp Taco Salad: A 20-Minute Recipe
A quick and easy recipe for a fresh shrimp taco salad with a zesty cilantro-lime dressing and a savory spiced shrimp.
Ingredients
For the Spiced Shrimp
- 1 lb large shrimp peeled and deveined (fresh or frozen, thawed)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For the Salad
- 6 cups chopped romaine lettuce
- 1 cup corn canned, frozen, or fresh
- 1 cup canned black beans rinsed and drained
- 1/2 red onion thinly sliced
- 1 avocado diced
- 1 cup crushed tortilla chips
For the Cilantro-Lime Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro chopped
- 1 tsp honey or agave nectar
- Salt and pepper to taste
Instructions
- Season the Shrimp: Pat the shrimp dry with a paper towel. In a medium bowl, toss the shrimp with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until each shrimp is evenly coated.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, until they are pink, opaque, and cooked through. Be careful not to overcook them, as shrimp cook very quickly.
- Prepare the Dressing: While the shrimp are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, fresh lime juice, chopped cilantro, honey, and salt and pepper to taste.
- Assemble the Salad: In a large bowl or on individual plates, arrange the chopped romaine lettuce as the base. Artfully layer the corn, black beans, red onion, and diced avocado on top. Add the cooked shrimp.
- Serve: Drizzle the cilantro-lime dressing generously over the entire salad. Finish by sprinkling the crushed tortilla chips over the top of the shrimp taco salad just before serving for that satisfying crunch.
Notes
Patting the shrimp dry before seasoning is key for getting a good sear.
