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.