Shrimp Taco Salad
Bursting with fresh flavors and vibrant colors, this Shrimp Taco Salad is a hearty, healthy twist on your favorite taco night. Juicy, spiced shrimp—seasoned with chili powder, smoked paprika, and cumin—are seared to perfection and paired with a crisp bed of romaine lettuce, sweet cherry tomatoes, creamy avocado, and tangy red onion. Black beans and corn add a satisfying texture and protein boost, while a zesty homemade cilantro-lime dressing ties it all together. Garnish with crunchy tortilla chips for extra flair or keep it light for a low-carb option. Ready in just 30 minutes, this gluten-free recipe is perfect for quick weeknight dinners or festive gatherings. Savor the taste of a Tex-Mex classic in salad form!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 1 tsp Chili powder
- 0.5 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 0.5 tsp Ground cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 6 cups Romaine lettuce (chopped)
- 1.5 cups Cherry tomatoes (halved)
- 1 cup Corn kernels (cooked, fresh or frozen)
- 1 cup Black beans (drained and rinsed)
- 0.25 cup Red onion (thinly sliced)
- 1 Avocado (sliced or diced)
- 0.25 cup Fresh cilantro (chopped)
- 1 Lime (juiced)
- 0.25 cup Sour cream
- 2 tbsp Cilantro leaves (for garnish)
- 1 cup Tortilla chips (optional, for topping or serving)
Instructions
1. In a large bowl, combine the shrimp, olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper. Toss to coat the shrimp evenly with the spices.
2. Heat a large skillet or grill pan over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes per side, or until pink, opaque, and cooked through. Remove from heat and set aside to cool slightly.
3. In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, corn, black beans, red onion, avocado, and fresh cilantro.
4. In a small bowl, whisk together the lime juice and sour cream to create a creamy cilantro-lime dressing. Add a pinch of salt and pepper, to taste.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Top the salad with the cooked shrimp and garnish with additional cilantro leaves and tortilla chips if desired.
7. Serve immediately and enjoy your shrimp taco salad!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 6.1 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
