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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
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 each) equals 383 calories, 27 g fat (9 g saturated fat), 109 mg cholesterol, 758 mg sodium, 17 g carbohydrate, 3 g fiber, 18 g protein.
Originally published as Shrimp Taco Salad in Quick Cooking July/August 2000, p27
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Reviewed on Oct. 31, 2011 by 1Heart4Jesus
For me, the key component in this recipe was the dressing. It was so light and delicious! The coriander was a perfect ingredient to compliment the shrimp! I make my own taco seasoning, so I seasoned the shrimp to my liking and sprinkled some of the seasoning on the tortilla strips. I don't care for packaged salads (pre-washed with or in WHAT?) so I used a combination of iceberg and romaine lettuces. Also, didn't have black beans or tomatoes, but added some corn (thawed frozen), black olives, garbanzo beans, scallions, cucumber and shredded carrot, as well as a little Mexican blend shredded cheese. What a wonderful, light meal! We will make this many times over I'm sure. Thanks for sharing!
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