Shrimp Taco Salad
Quick Cooking
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I created this main-dish salad to satisfy our family's love of shrimp. It has lots of contrasting textures, including firm taco-seasoned shrimp, crispy tortilla strips and hearty black beans. A convenient bag of salad greens cuts down on prep time, so I can have this meal ready in half an hour.
-Ellen Morrell, Hazleton, Pennsylvania
SERVINGS: 6-8
CATEGORY: Salads
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 pound uncooked large shrimp, peeled and deveined
- 1 envelope taco seasoning, divided
- 1/2 cup plus 3 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 3 tablespoons cider vinegar
- 2 tablespoons diced green or sweet red pepepr
- 6 garlic cloves, minced
- 1/2 teaspoon ground coriander
- 1/4 teaspoon sugar
- 3 corn tortillas (6 inches), cut into 1/4-inch strips
- 1 package (8 ounces) ready-to-serve salad greens
- 1 medium tomato, chopped
- 1 can (8 ounces) black beans, rinsed and drained
- 2 cups (8 ounces) finely shredded Colby-Monterey Jack cheese
Directions:
Remove shrimp tails if desired. Place shrimp in a bowl; sprinkle with half of the taco seasoning. Set aside. In another bowl, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside.
In a skillet, stir-fry tortilla strips in remaining oil; drain on paper towels. Sprinkle with remaining taco seasoning. In the same skillet, saute shrimp for 8-10 minutes or until pink.
In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese; toss. Yield: 6-8 servings.