Shrimp Taco Salad
This homemade Shrimp Taco Salad is loaded with vibrant flavors and perfect for a light and refreshing meal. This dish combines succulent, seasoned shrimp with crisp lettuce, juicy tomatoes, crunchy tortilla strips, and creamy avocado all drizzled with a zesty Southwestern ranch dressing. Every bite is a burst of deliciousness.
Servings 2 salads
Calories 358kcal
Ingredients
- 10-12 oz raw shrimp Peeled and deveined.
- 1 tablespoon fresh lime juice Optional for flavor.
- ½ teaspoon olive oil
- 6 cups greens
- 2 tablespoons chopped onions
- ¼ cup sliced tomatoes
- ¼ cup diced cucumbers
- 1 cup cooked black beans
- ¼ cup diced avocado
- ¼ cup whole kernel corn I love the frozen Mexican-style street corn from Costco and Trader Joe's.
- ¼ cup shredded cheddar cheese
Homemade Taco Seasoning (Feel free to use store-bought seasoning if you prefer)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- salt and pepper to taste
- ½ teaspoon cayenne pepper Optional for spicy. Adjust to suit taste.
Instructions
- Drizzle the optional fresh lime juice over the raw shrimp.
- Combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper to taste in a small bowl.
- Sprinkle the spices over the shrimp. Ensure the shrimp is fully coated, but don't over-season it. The amount of taco seasoning you use will vary based on the size of the shrimp you are using. (This is why I recommend combining the spices first and then use your judgment of how much you will need for your shrimp.)
- Heat a skillet on medium heat with olive oil. Add the shrimp and cook, flipping to cook each side, for 3-5 minutes or until it is pink and opaque.
- Air Fryer Instructions: Air fry the shrimp at 400 degrees for 6-8 minutes or until it is pink and opaque.
- Load the salads with the remaining ingredients, toppings, and cooked shrimp.
Nutrition
Serving: 1salad | Calories: 358kcal | Carbohydrates: 20g | Protein: 35g | Fat: 9g