Taste of Home
Shrimp Taco Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
Ingredients
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1 pound uncooked large shrimp, peeled and deveined
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1 envelope taco seasoning, divided
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1/2 cup plus 3 tablespoons olive oil, divided
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1 small onion, finely chopped
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3 tablespoons cider vinegar
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2 tablespoons diced green or sweet red pepper
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6 garlic cloves, minced
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1/2 teaspoon ground coriander
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1/4 teaspoon sugar
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3 corn tortillas (6 inches), cut into 1/4-inch strips
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1 can (15 ounces) black beans, rinsed and drained
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1 package (8 ounces) ready-to-serve salad greens
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1 medium tomato, chopped
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2 cups (8 ounces) finely shredded Colby-Monterey Jack cheese
Directions
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1.
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.
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2.
In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink.
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3.
In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.
Nutrition Facts
1 serving: 383 calories, 27g fat (9g saturated fat), 109mg cholesterol, 758mg sodium, 17g carbohydrate (2g sugars, 3g fiber), 18g protein.
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