Why You’ll Love This Recipe
Shrimp Taco Salad is packed with nutrients and flavor. Shrimp offers a great source of omega-3 fatty acids, and the crunchy vegetables like romaine lettuce, purple cabbage, and avocado add a refreshing contrast to the savory shrimp. Plus, the homemade cilantro lime dressing brings everything together perfectly, making this salad both light and filling. Whether you’re looking for a healthy meal or a quick weeknight dinner, this recipe is a keeper.
Ingredients
- Shrimp (1 pound, peeled and deveined)
- Olive oil
- Ground cumin
- Chili powder
- Paprika
- Garlic powder
- Dried oregano
- Salt and ground black pepper
- Romaine lettuce
- Grape tomatoes
- Purple cabbage
- Avocado
- Corn (canned or frozen)
- Tortilla chips (or tortilla strips)
- Cilantro lime dressing (homemade or store-bought)
- Lime wedges (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the shrimp: In a bowl, toss shrimp with olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt, and pepper. Let it marinate for 15 minutes.
- Cook the shrimp: Cook the shrimp in the oven at 400°F for 8-10 minutes, air fryer at 350°F for 8-10 minutes, or sauté them on the stove for 5 minutes until pink and cooked through.
- Assemble the salad: In a large bowl, combine romaine lettuce, grape tomatoes, purple cabbage, avocado, corn, and tortilla chips.
- Serve: Top with cooked shrimp and drizzle with cilantro lime dressing. Toss to combine.
Servings and Timing
This recipe serves 4 people and can be made in about 20 minutes, making it perfect for a quick weeknight meal.
Variations
- Other proteins: Swap shrimp for salmon, cod, or scallops for a different seafood flavor.
- Vegetarian option: Skip the shrimp and add black beans, grilled vegetables, or tofu.
- Spicy: Add jalapeños or a dash of hot sauce for a spicy kick.
Storage/Reheating
Store the salad ingredients and shrimp separately in airtight containers for up to 4 days. To reheat, simply warm the shrimp in the microwave or on the stovetop. Avoid storing the tortilla chips with the salad to prevent them from getting soggy.
FAQs
Can I make this salad ahead of time?
Yes, prepare the vegetables and shrimp in advance, and store them separately. Add the tortilla chips just before serving to keep them crisp.
Can I use chicken instead of shrimp?
Chicken can be substituted, but the flavor won’t be the same. This recipe works best with shrimp to capture the intended taste.
Can I use store-bought dressing?
Yes, you can use store-bought cilantro lime dressing or any other creamy dressing of your choice.
How can I make the salad spicier?
Add jalapeños, chili flakes, or hot sauce to the salad or the dressing for extra heat.
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them before cooking.
How long will leftovers last?
The salad base will last for up to 5 days in the fridge, and the shrimp will keep for 3-4 days.
Can I make the cilantro lime dressing ahead of time?
Yes, the cilantro lime dressing can be made ahead and stored in the fridge for up to 4 days.
Can I make this salad vegan?
Yes, skip the shrimp and add plant-based protein like tofu or black beans for a vegan version.
Can I use a different type of lettuce?
Yes, you can use other types of lettuce like iceberg or spinach, depending on your preference.
Can I serve this salad as a main course?
Yes, this salad is hearty enough to be a main course, thanks to the shrimp and filling ingredients.
Conclusion
This Shrimp Taco Salad is a flavorful, healthy, and easy-to-make meal. Packed with fresh vegetables, seasoned shrimp, and a creamy cilantro lime dressing, it’s a perfect light dinner or lunch that doesn’t compromise on flavor. Whether you’re making it for a quick weeknight meal or prepping for lunch, this recipe is sure to be a hit!
Print
Shrimp Taco Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
This Shrimp Taco Salad combines seasoned shrimp, fresh veggies, and a tangy cilantro lime dressing for a healthy and flavorful meal. Perfect for a light lunch or dinner, it’s quick, easy, and packed with nutrients!
Ingredients
1 lb shrimp (peeled and deveined)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and ground black pepper to taste
4 cups romaine lettuce, chopped
1 cup grape tomatoes, halved
1 cup purple cabbage, shredded
1 avocado, diced
1 cup corn (canned or frozen)
1 cup tortilla chips (or tortilla strips)
¼ cup cilantro lime dressing (homemade or store-bought)
Lime wedges (optional)
Instructions
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Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt, and pepper. Let it marinate for 15 minutes.
-
Cook the Shrimp: Cook the shrimp in the oven at 400°F for 8-10 minutes, air fryer at 350°F for 8-10 minutes, or sauté them on the stove for 5 minutes, until pink and cooked through.
-
Assemble the Salad: In a large bowl, combine chopped romaine lettuce, grape tomatoes, shredded purple cabbage, diced avocado, corn, and tortilla chips.
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Serve: Top with the cooked shrimp and drizzle with cilantro lime dressing. Toss everything together to combine.
Notes
Other Proteins: Swap shrimp for other seafood like salmon or cod, or use scallops for a different flavor.
Vegetarian Option: Skip the shrimp and add black beans, grilled vegetables, or tofu for a meat-free version.
Spicy: For extra heat, add jalapeños, chili flakes, or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course, Seafood, Mexican
- Method: Stovetop, Oven, Air Fryer
- Cuisine: Mexican, Healthy, Seafood
