Shrimp Taco Salad: A Zesty and Flavorful Twist on a Classic Favorite
Discovering My Love for Shrimp Taco Salad
Jump to Recipe Print RecipeHi friends! If you’ve been following my kitchen adventures, you know that I love tacos in any form, but today, I’m excited to share a dish that takes that love to the next level: Shrimp Taco Salad.
During a summer cookout, it’s the first time this dish has been served. I was in the mood for something with all the zesty taco flavors but with a lighter, fresher twist—and shrimp taco salad was the perfect fit. It was a tangy dressing with fresh veggies and grilled shrimp that wasn’t tasty but healthy. It has been one of our favorites since that day, and I can’t wait to try it yourself!
This salad is the perfect quick and nutritious weeknight dinner, but it can also rock a weekend barbecue and offer something fun and flavorful.
Why You’ll LovYou’ll Shrimp Taco Salad
Perfect for a meal anytime, this salad is all the things you love about tacos but without the heaviness. Here’s why you’ll love it:
- Zesty, Fresh Flavors: It’s perfect. It’s seasoned, crisp vegetables, tangy lime dressing, and exploding flavor in every bite. An ideal mixture of savory, spicy, and fresh.
- Healthy and Nutritious: Shrimp is excellent lean protein, and when served with leafy greens and fresh vegetables, it makes for a light but comforting meal with lots of vitamins and nutrients.
- Quick and Easy: This is a fast, easy salad that comes together in under 30 minutes and fits perfectly into a busy weeknight or even when you don’t need more time in the kitchen.
- Customizable: The beauty of this shrimp taco salad is its versatility. Ingredients (and toppings) can be swapped or changed to suit your preference. Want it spicier? Add extra jalapeños. Craving something creamy? Toss in some avocado. Oh, the possibilities!
Shrimp Taco Salad: A Zesty and Flavorful Twist on a Classic Favorite
Course: Main, SaladsCuisine: MexicanDifficulty: Easy4
servings15
minutes10
minutes350
kcalA crisp green salad, juicy tomatoes, creamy avocado, seasoned shrimp, and a zesty lime dressing combine to create a refreshing and delectable meal known as shrimp taco salad. With its robust taco flavors and lighter, healthier twist, it’s a fast, filling dinner that works well for any night of the week. Perfect for casual get-togethers or meals!
Ingredients
1you’llrge shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp taco seasoning (store-bought or homemade)
6 cups of mixed greens (romaine, spinach, or a mix)
1 cup cherry tomatoes, halved
One avocado, diced
1/2 red onion, thinly sliced
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh, canned, or grilled)
1/4 cup shredded cheese (cheddar, cotija, or your favorite)
One jalapeño, sliced (optional)
Fresh cilantro for garnish
Tortilla strips or crushed tortilla chips for crunch (optional)
For the Dressing:
1/4 cup sour cream or Greek yogurt (for a lighter version)
2 tbsp mayonnaise (optional for extra creaminess)
Juice of 2 limes
One clove of garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
Freshly ground pepper, to taste
Directions
- 1. Prepare the Shrimp
Season the shrimp with taco seasoning and begin. Sauté the shrimp in a skillet until they turn pink and are fully cooked in olive oil for 2-3 minutes per side in a skillet over medium-high heat. Set aside to cool slightly, remove from heat. - 2. Prepare the Salad Ingredients
While the shrimp is cooking, you prep the salad ingredients. Cherry tomatoes, diced avocado, thinly sliced red onion, drain, and rinse the black beans and the corn. Put it all together for assembly. - 3. Make the Dressing
Mix the sour cream (or Greek yogurt), lime juice, garlic, chili powder, cumin, salt, and pepper in a small bowl. You can add the mayonnaise to give you a creamier dressing. Season to taste and adjust. - 4. Assemble the Salad
Layer mixed greens in a large salad bowl to be your base. Place the cherry tomatoes, avocado, red onion, black beans, and corn in. Sautéed shrimp, add and sprinkle shredded cheese over the top. - 5. Add the Dressing and Toppings
Gently toss the salad with the lime dressing until combined well. For extra crunch, sprinkle tortilla strips or crushed tortilla chips on top. For an extra punch, garnish this with fresh cilantro and jalapeño slices. - 6. Serve and Enjoy!
Serve the shrimp taco salad immediately while the shrimp is still warm. It’s fantastic. It’s a taco or quesadilla side, but it is also lovely as a main dish.
Recipe Video
Notes
- A simple and healthful choice, this shrimp taco salad is ideal for hectic weeknights or hosting guests. To ensure freshness, add the avocado just before serving and serve the shrimp warm for optimal results. The salad is quite adaptable, so it’s simple to change the recipe to suit different diets or degrees of heat.
Types of Condiments to Use in Shrimp Taco Salad
I love how customizable this salad is when it comes to condiments. Depending on what flavors you want to emphasize, here are some condiment ideas that can elevate your Shrimp Taco Salad:
- Salsa Verde: If you or someone you are cooking for is a fan of a little extra pizzazz, a tangy, slightly spicy salsa verde is a wonderful drizzling on the salad. The shrimp and it pair so well together, and you get that excellent fresh vibrancy added to it.
- Guacamole: The salad becomes richer if one adds a dollop of guacamole on top of it or if one has a cone’s texture. It also gives your crunchy veggies a lovely contrast.
- Hot Sauce: It doesn’t take much doesn’t, so if you do, a dash of your favorite hot sauce (such as Cholula or Sriracha) will be enough. The creamy dressing and the shrimp’s seasoning complement it better than anything.
- Chipotle Mayo: To give the salad a smoky, spicy twist, use some chipotle mayo and drizzle it over it. It provides the shrimp with a smoky, rich flavor, which is rich and adds up to making the dish feel quite indulgent.
- Pico de Gallo: For a beautiful topping to this salad, try some fresh pico de gallo (diced tomatoes, onions, jalapeños, etc., cilantro). This also adds freshness, acidity, and just a hint of spice to complement the creamy dressing.
- Cilantro Lime Dressing: Cilantro lime is a good substitute for the creamy dressing. If it’s a lighter, it’s the dressing you’re after. Thyou’red is quite refreshing, thanks to its light, citrusy brightness.
- Queso Fresco: To get away from something more of a traditional Mexican touch, sprinkle crumbled queso fresco on the salad. Its slight, salted flavor goes very well with the shrimp and fresh vegetables.
- Crema: Other fantastic options include Mexican crema, a lighter version of sour cream, or a little sour cream to give it that tangy and ever so slightly creamy touch. And then, just before serving, drizzle it over the top.
Health Benefits of Shrimp Taco Salad
This Shrimp Taco Salad is not just bursting with flavor—it’s also packed with nutrients that make it a healthy choice for lunch or dinner. Here’s why:
- ShriHere’ srimp is an excellent source of lean protein and is low in calories. It is rich in selenium, iodine, and vitamin B12, which are important for thyroid health, immune function, and energy production.
- Avocados are also chock full of heart-healthy monounsaturated fats that help lower bad cholesterol levels. They’re loaded with vitamins like potassium and vitamin E. They’re fresh and high in vitamins like potassium.
- Mixed Greens: Leafy greens such as romaine and spinach are rich in vitamins A, C, and K, iron, and calcium. But they also offer a ton of fiber to keep your digestive system working as it should.
- Black Beans: Plant-based protein and fiber are a splendid sight that keeps you complete as a primary source of black beans. Additionally, they are a source of magnesium, iron, and folate.
- Corn: The sweetness and crunch of the corn combine with the fibers and B vitamins it includes, which are essential for energy metabolism.
Serving Suggestions and Storing Tips
This Shrimp Taco Salad is a fantastic option for a quick and healthy meal, but it’s also perfect for meal prepping or serving at a party. Here’s how to do most of it:
- Serve Fresh: For the best flavor and texture, serve the shrimp taco salad fresh, with warm shrimp right off the skillet. Match made in heaven: the warm shrimp with the excellent salad.
- Meal Prep: If you’re making thiourea ahead of time, I recommend putting the salad ingredients, the shrimp, or the dressing in a different bowl. And when you’re ready, it’s all for that. That keeps the shrimp juicy and the greens fresh.
- Leftover Storage: If you have some leftovers, store them in an airtight container in the fridge. It’ll store for up to 2 days, but if you do not eat the whole salad right away, you may want to wait to add the avocado and dressing right before serving so the salad doesn’t get soggy.
Conclusion
You’ll have it—my take on the Shrimp Taco Salad! Bold, zesty flavors abound, and fresh vegetables and perfectly seasoned shrimp combine to make this a meal for any time of the year. Plus, it’s easy to customize, healtit’sand oh-so-delicious. It will work for dinner for the week or a party, whatever you may do.
I hope you love this shrimp taco salad as much as I do! If you try it out, let me know how you customize it so it’s your own. Happy cooking!
Frequently Asked Questions (FAQs)
Can I use a different protein instead of shrimp?
Absolutely! If you want to switch things up, grilled chicken, steak, or even tofu are great alternatives to shrimp.
Can I make this salad vegan?
Yes! If you want to make this salad vegan, replace the shrimp with grilled tofu or tempeh, and no cheese if you want to have vegan cheese.
How spicy is this salad?
So the salad is mild spice, but you can alter the heat by adding more jalapeños or hot sauce if you prefer another heat.
What type of cheese works best?
These salads make amazing salads: cheddar, cotija, or queso fresco. A plant-based cheesyou’reor cannot be used if you’re vegan.
Can I grill the shrimp instead of sautéing them?
Yes! The added smoky flavor given by grilling the shrimp is just delicious. I toss them in taco seasoning and cook on the grill for 2 – 3 minutes per side until they’re done.
