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Shrimp Taco Salad
5 from 12 votes

Shrimp Taco Salad

This Shrimp Taco Salad blends spiced sautéed shrimp with a fresh mix of romaine lettuce, red cabbage, corn kernels, jalapeño, scallions, and a tangy homemade pico de gallo featuring tomatoes, onion, jalapeño, cilantro, and lime juice. Light crushed tortilla chips add texture, and optional dressings like ranch or honey sriracha lime offer creamy or zesty finishing touches. The salad balances savory, spicy, and fresh flavors with crisp textures.

Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Servings: 2 servings
Calories: 299 kcal
Course: Main Course, Salad
Cuisine: Tex-Mex

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

    Cup of Yum
  1. Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference.
  2. Set prepped shrimp in the fridge, covered, while you prep your veggies for the salad.
  3. 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!
  4. Finely chop romaine lettuce and red cabbage. Thinly slice jalapeño and scallions.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 299

% 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.