Shrimp Taco Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 mins
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Total Time
26 mins
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Servings
2 servings
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Calories
299 kcal
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Course
Main Course, Salad
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Cuisine
Tex-Mex
Shrimp Taco Salad
Description
The shrimp are seasoned with chili powder, cumin, garlic powder, cayenne pepper, salt, and cooked quickly in avocado or olive oil until curled and cooked through. The accompanying pico de gallo is prepared from diced tomatoes (Roma and cherry), white onion, jalapeño, cilantro, lime juice, and salt, providing a fresh and bright salsa component. The salad base combines chopped romaine lettuce, red cabbage, corn kernels cooked by your preferred method, sliced jalapeño, scallions, and crushed tortilla chips for crunch.
The prepared shrimp are served atop this crisp vegetable and pico mixture, with optional dressings available to complement the smoky, spicy shrimp and fresh vegetables. Lime wedges add an optional citrus brightness as garnish.
Nutrition facts are estimated for the salad and will vary based on dressing choice. Preparing pico de gallo ahead allows flavors to meld and provides extra to enjoy with chips.
Ingredients
- 8-9 oz Shrimp raw
- ½ tsp chili powder
- ½ tsp cumin ground
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground cayenne pepper
- 2 tsp avocado oil or olive oil
- 3-4 cups romaine lettuce finely chopped
- 1 cup corn kernels
- 1 cup Pico de Gallo (see recipe below)
- ½ cup red cabbage chopped
- 2-4 TBSP scallions greens and whites, fresh, chopped
- 1 jalapeño , sliced thin
- ¼ cup tortilla chip crushed
- lime to garnish (optional, wedges
HOMEMADE PICO DE GALLO
- 2 cups tomato I like using Roma tomatoes and cherry tomatoes, finely chopped, ripe
- 1 cup onion finely chopped; white onion
- 1 jalapeno pepper , finely chopped (seeds/ribs removed)
- ¼-⅓ cup cilantro chopped, fresh
- ½ lime , juiced
- ½-¾ tsp salt or season to taste, fine sea salt
DRESSING OPTIONS
- ranch dressing the one I have here on the blog is my favorite!, buttermilk
- avocado salsa verde
- honey sriracha lime dressing
Instructions
- Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference.
- Set prepped shrimp in the fridge, covered, while you prep your veggies for the salad.
- To make the pico, finely dice your tomato, onion, jalapeño, and cilantro. Combine with freshly squeezed lime juice and sea salt. Mix well and set aside. This recipe makes enough for this salad plus some extra to snack on with tortilla chips the following day!
- Finely chop romaine lettuce and red cabbage. Thinly slice jalapeño and scallions.
- Cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
- Lastly cook the shrimp. Pat shrimp dry and season with chili powder, cumin, garlic powder, cayenne pepper and salt. Mix well to coat both sides.
- Heat a large pan or skillet to medium-high heat with 1-2 of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
- Divide lettuce, veggies, pico de gallo, and crushed tortilla chips between two bowls. Choose your dressing from the list above (I used my homemade ranch) and dig in!
Notes
- Thaw shrimp completely if frozen and peel before seasoning and sautéing.
- Prepare pico de gallo fresh for best flavor or make ahead for convenience.
- Cook corn by preferred method (grill, boil, steam) before adding it to the salad.
- Adjust seasoning and spice level of shrimp to taste, especially the cayenne and jalapeño.
- Choose dressings based on desired creaminess and flavor profile; ranch or honey sriracha lime complement the salad well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 27g | 54% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 2437mg | 102% |
| Potassium | 432mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 7387IU | 148% |
| Vitamin C | 37mg | 41% |
| Calcium | 198mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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