Grilled Shrimp Taco Salad | TasteToronto
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Grilled Shrimp Taco Salad

15 mins Prep Time

3 mins Cook Time

Ingredients

  • 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

  • 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 saltpeppercumingarlic powderoregano and chilli powder. Sauté the shrimp until it turns pink (roughly 2 minutes). Remove from heat.

  • Step 2

    In a large bowl combine shrimpromaine lettucecherry tomatoesonioncornblack beanscilantro, 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 peppergarlic clove and ginger into a food processor or blender; pulse until the jalapeño and garlic are finely chopped. Pour in the lime juicehoneybalsamic 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.

Ingredients

  • 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

  • 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

Tags:

Toronto Recipes

Cooking At Home

Grilled Shrimp Taco Salad