Description
A vibrant and tasty shrimp taco salad loaded with fresh vegetables and drizzled with a zesty cilantro lime dressing, perfect for summer gatherings.
Ingredients
Scale
- 20 to 30 small shrimp (or 20 larger shrimp)
- 1 teaspoon salt
- Pinch of black pepper
- 1 teaspoon cumin
- 1/2 teaspoon chipotle powder (optional)
- Juice from 1/2 lime
- 1/2 teaspoon chili powder
- 1 tablespoon butter or oil
- 1/2 cup olive oil
- Juice from 1 juicy lime
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 cup cilantro
- 1/2 medium avocado
- 1/2 seeded jalapeño or 1/2 teaspoon jalapeño powder (optional)
- Pinch of black pepper
- 1 to 2 tablespoons water (to thin dressing)
- 10 oz cherry tomatoes, quartered
- 1 cup finely chopped bell or sweet pepper
- 2 ears corn, husked
- 1 can black beans, drained
- Chips for serving as the base of your salad
Instructions
- Marinate the Shrimp: In a bowl, toss together the shrimp with all ingredients for the shrimp (excluding the butter). Let it marinate for 5 to 10 minutes to infuse flavor.
- Make the Dressing: Add all dressing ingredients to a food processor or blender. Blend until smooth. If it’s too thick, add 1 to 2 tablespoons of water to reach your desired consistency. Set this aside.
- Cook the Shrimp: Heat butter over medium heat in a skillet. Once hot, sear the marinated shrimp for 90 seconds to 2 minutes on each side, or until they turn pink and opaque. Remove from heat and let cool for about 5 minutes before roughly chopping.
- Assemble the Salad: In a large bowl, combine all salad ingredients (cherry tomatoes, bell pepper, corn, black beans, and chopped shrimp) with the dressing. Toss gently but thoroughly to coat everything evenly and serve right away!
Notes
Store any leftover salad in an airtight container in the fridge for up to 2 days. For freshness, combine salad ingredients right before serving.
- Prep Time: 10
- Cook Time: 10
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 100mg
Keywords: shrimp taco salad, cilantro lime dressing, summer salad, healthy recipe, easy dinner
