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Shrimp Taco Salad

 Shrimp Taco Salad
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
8 ServingsPrep/Total Time: 30 min.


  • 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 pepper
  • 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 can (15 ounces) black beans, rinsed and drained
  • 1 package (8 ounces) ready-to-serve salad greens
  • 1 medium tomato, chopped
  • 2 cups (8 ounces) finely shredded Colby-Monterey Jack cheese


  • 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, 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.
  • In a large bowl, combine beans, salad greens, tomato, shrimp and

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Shrimp Taco Salad (continued)

Directions (continued)

  • tortilla strips. Just before serving, whisk dressing and pour over
  • salad; sprinkle with cheese and toss to coat. Yield: 8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.