Shrimp Taco Salad: A Vibrant and Flavorful Delight
A colorful and zesty shrimp taco salad topped with a creamy cilantro lime dressing.
Equipment
- bowl
- food processor or blender
- skillet
Ingredients
- 1 lb medium shrimp, tail removed, peeled and deveined
- 1 T olive oil
- 1 tsp chili powder
- ½ tsp garlic powder
- 1 tsp oregano
- ½ tsp paprika
- ¼ tsp cumin
- ¼ tsp cayenne optional
- ½ tsp salt
- ½ tsp pepper
Cilantro Lime Dressing
- ½ bunch cilantro
- ¼ c sour cream
- ¼ c mayonnaise
- ¼ c olive oil
- 1 Juice of one lime
- 1-2 cloves garlic
- ½ tsp honey or sugar
- ½ tsp sea salt to taste
- ½ tsp cracked pepper
- Water to thin, if needed
Salad
- 8 ounces romaine lettuce about 7-8 cups chopped
- 1 ½ c grape tomatoes quartered
- 1 c corn
- 1 c black beans rinsed
- 1 c cheese
- ¼ c red onion
- Tortilla strips
- 1 avocado ripe but firm, diced
Instructions
- Marinate the shrimp by mixing olive oil, spices, salt, and pepper in a bowl for up to 30 minutes.
- Prepare the cilantro lime dressing by blending all dressing ingredients in a food processor or blender.
- Prepare the salad ingredients in a bowl or on plates.
- Cook the shrimp in a skillet over medium-high heat for about 2-3 minutes per side until opaque.
- Allow the shrimp to rest, then add to the salad and drizzle with the dressing.
Notes
Prepare the salad ingredients before cooking the shrimp for a fresh meal. Shrimp can be air-fried at 400°F for 5-6 minutes, shaking halfway through. Store cooked shrimp in an airtight container for 3-4 days; the dressing lasts about a week.