Description
A fresh and flavorful Shrimp Taco Salad packed with seasoned shrimp, crisp vegetables, and a zesty dressing, perfect for a light and satisfying meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels (cooked or canned)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tbsp hot sauce (optional)
Instructions
- In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side or until opaque and cooked through. Set aside to cool slightly.
- In a large salad bowl, combine romaine lettuce, cherry tomatoes, corn, black beans, red onion, avocado, cheese (if using), and cilantro.
- Add the cooked shrimp on top of the salad ingredients.
- In a small bowl, whisk together sour cream or Greek yogurt, lime juice, and hot sauce (if using) to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
- You can substitute shrimp with grilled chicken or tofu for variation.
- For extra crunch, top with crushed tortilla chips.
- Make it dairy-free by skipping cheese and using dairy-free yogurt.