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Shrimp Taco Salad Recipe

Shrimp Taco Salad Recipe photo by Taste of Home

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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

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Shrimp Taco Salad Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

20 10 30

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 large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside.
In a large 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 shrimp turn pink.
In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat. Yield: 6-8 servings.

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Shrimp Taco Salad

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(1-1) of 1 reviews

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!