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.
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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.
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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
