Grilled Shrimp Taco Salad

15 mins Prep Time

3 mins Cook Time

Written By

Nadia Boachie

If you are in the mood for a Mexican inspired dish, this taco salad might be perfect for you! This Grilled Shrimp Taco Salad is originally by The Recipe Critic but has been tried and tested by myself! The original dressing recipe can be found here and is one of my go-to favourites. It is simple, easy, healthy and fresh! You can toss everything together, plate in its component parts, leave the nachos whole or crush and sprinkle them in! The dish is extremely flexible, which is half the fun of making, plating it and sharing it!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Grilled Shrimp Taco Salad

2 tablespoons neutral oil
1 pound medium-sized shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1 1/2 teaspoons dried oregano
1 teaspoon chilli powder
1 large head romaine lettuce, chopped or torn into bite-size chunks
1-pint cherry tomatoes, halved
1/2 red onion, finely sliced
1 cup yellow corn kernels, charred
1 cup black beans (rinsed)
1/4 cup fresh cilantro, minced
2 large avocados, diced or sliced
Juice from one lime
Freshly made or store-bought nacho chips

Cilantro Lime Dressing

1/2 jalapeño pepper, seeded and coarsely chopped
1/2 of a garlic clove
1/2 teaspoon fresh ginger root, minced
2 tablespoons lime juice
2 tablespoons plus 2 teaspoons honey
1 teaspoon balsamic vinegar
1/4 teaspoon salt, or to taste
2 tablespoons cilantro leaves (packed)
1/4 cup extra-virgin olive oil

Directions

Grilled Shrimp Taco Salad

3 Steps

Step 1

In a medium-sized skillet over medium-high heat add the oil and shrimp. Season with salt, pepper, cumin, garlic powder, oregano and chilli powder. Sauté the shrimp until it turns pink (roughly 2 minutes). Remove from heat.
Step 2

In a large bowl combine shrimp, romaine lettuce, cherry tomatoes, onion, corn, black beans, cilantro, avocado and lime juice. Mix well until combined. You can also place shrimp on top of your vegetable mixture.
Step 3

Serve with tortilla chips and cilantro lime dressing (see below) if desired.

Cilantro Lime Dressing

1 Steps

Step 1

Place the jalapeño pepper, garlic clove and ginger into a food processor or blender; pulse until the jalapeño and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.