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Shrimp Taco Salad with Creamy Cilantro Lime Dressing Recipe

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4 from 1 review

  • Author: Lea
  • Total Time: 16 minutes
  • Yield: 4 servings

Description

This Shrimp Taco Salad features perfectly seasoned and sautéed shrimp served atop a bed of fresh romaine lettuce, grape tomatoes, corn, black beans, cheese, red onion, and crispy tortilla strips. It is all topped with a creamy cilantro lime dressing that adds a zesty and refreshing flavor, making it a delicious and vibrant side dish or light meal.

Ingredients

Shrimp Marinade

  • 1 lb medium shrimp (tail removed, peeled and deveined)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper (or less, to taste)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Cilantro Lime Dressing

  • 1/2 bunch cilantro
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • Juice of one lime
  • 1-2 garlic cloves
  • 1/2 tsp honey or sugar
  • 1/2 tsp sea salt (more or less to taste)
  • 1/2 tsp cracked black pepper
  • Water (to thin dressing as needed)

Salad

  • 8 ounces romaine lettuce (ready or about 7-8 cups chopped)
  • 1 1/2 cups grape tomatoes (quartered)
  • 1 cup corn (cooked or canned)
  • 1 cup black beans (rinsed and drained)
  • 1 cup cheese (shredded, preferably cheddar or Mexican blend)
  • 1/4 cup red onion (thinly sliced)
  • Tortilla strips (for topping)
  • 1 avocado (ripe but firm, diced)

Instructions

  1. Marinate the Shrimp: In a medium bowl, combine the olive oil with chili powder, garlic powder, oregano, paprika, cumin, cayenne pepper, salt, and black pepper. Toss the peeled and deveined shrimp in the mixture until evenly coated. Let the shrimp marinate for up to 30 minutes if time allows to enhance the flavor.
  2. Prepare the Cilantro Lime Dressing: In a food processor or blender, combine the cilantro, sour cream, mayonnaise, olive oil, lime juice, garlic cloves (start with one, add more to taste), honey or sugar, sea salt, and cracked pepper. Blend until smooth, adding water a teaspoon at a time to thin the dressing to your preferred consistency.
  3. Prepare Salad Ingredients: While the shrimp marinates and the dressing blends, chop the romaine lettuce, quarter the grape tomatoes, rinse and drain the black beans, slice the red onion, dice the avocado, and set aside the corn and cheese. Arrange these ingredients in a large salad bowl or divided plates.
  4. Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side or until the shrimp turn opaque and are cooked through. Remove from heat.
  5. Assemble the Salad: Top the prepared salad ingredients with the cooked shrimp. Drizzle with the creamy cilantro lime dressing and sprinkle with tortilla strips for added crunch. Serve immediately for best freshness and flavor.

Notes

  • You can adjust the cayenne pepper in the shrimp marinade to control the heat level.
  • The dressing can be prepared in advance and stored in the refrigerator for up to 2 days.
  • For a gluten-free version, ensure tortilla strips are gluten-free or use crunchy roasted chickpeas as a topping.
  • Use fresh lime juice instead of bottled for the best citrus flavor in the dressing.
  • If desired, add a squeeze of fresh lime over the finished salad for extra brightness.
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Mexican

Find it online: https://recipesbylea.com/shrimp-taco-salad-with-creamy-cilantro-lime-dressing-recipe/