WEEKDAYS 1e|12c|p

Shrimp Taco Salad

Carla Hall, Clinton Kelly
Servings: 4
1 to 30 min
Part 1 of 2

Celebrate cinco de mayo with an amped up healthy shrimp taco salad!

  • Ingredients
  • step-by-step directions
Shrimp Taco Salad
  • For the Shrimp:
  • 1 pound Jumbo Shrimp (peeled and deveined)
  • 1/4 cup Olive Oil
  • Salt and Freshly Ground Pepper
  • 2 teaspoons Chili Powder
  • 2 teaspoons Cayenne Pepper
  • For the Pico de Gallo
  • 3 Tomatoes (finely chopped)
  • 1/2 small White Onion (finely chopped)
  • 1/2 Jalapeno (stemmed; seeded; ribs removed; finely minced)
  • 1 clove Garlic (minced)
  • 1 Lime (juiced)
  • For the Dressing
  • 1 tablespoon Honey
  • 2 juicy Limes (juiced)
  • 1/2 teaspoon Cumin
  • Salt and Freshly Ground Pepper
  • 1/3 cup Olive Oil
  • 1/4 tablespoon Fresh Oregano (finely chopped)
  • For the Salad
  • Corn Tortilla Chips (to serve)
  • 1 head Romaine or Red Leaf Lettuce (chopped)
  • 1/2 cup Cilantro (leaves picked; roughly chopped)
  • 14 ounces Black Beans (drained)
  • 1 Avocado (cut in chunks)
  • 1/4 cup Toasted Pumpkin Seeds
  • 1/2 cup Cotija Cheese (crumbled)
  • Preheat grill to medium-high.
  • Pour the measured amount of Olive Oil in a large bowl. Add the Salt and Freshly Ground Pepper, Chili Powder, and Cayenne Pepper and mix until combined. Add the Shrimp and toss to coat.
  • Grill the Shrimp for 2 minutes per side, just until opaque, and remove to a plate.
  • Combine the Pico de Gallo ingredients and season generously with Salt to taste.
  • In a large bowl, whisk together the dressing ingredients. You can add some of the Tomato Water from the Pico de Gallo preparation if desired. Reserve half. Add the Romaine, Cilantro, Black Beans, and Avocado, and toss to coat.
  • To Assemble: In a large serving bowl, line the bottom with Tortilla Chips. Cover with the dressed salad and top with scattered Pico de Gallo, grilled Shrimp, toasted Pumpkin Seeds, and Cotija cheese. Drizzle with reserved dressing and serve.
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