Dive into a vibrant Shrimp Taco Salad, where succulent shrimp are perfectly seasoned and grilled to perfection, nestled atop a bed of crisp lettuce, juicy tomatoes, and zesty red onions. Topped with crunchy tortilla strips and drizzled with a tangy lime vinaigrette, this colorful dish brings a burst of fresh flavors and textures that transport you straight to the beach. Each bite is a fiesta of taste that's both satisfying and refreshing!

In a medium bowl, combine cleaned and deveined shrimp with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss until the shrimp are evenly coated with the seasoning mix.

Season the Shrimp

Heat a skillet or grill over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside to cool slightly.

Cook the Shrimp

In a large salad bowl, combine chopped romaine or iceberg lettuce, diced tomatoes, thinly sliced red onions, and any additional vegetables you prefer, such as corn, black beans, or avocado.

Assemble the Vegetables

Top the salad with a handful of crispy tortilla strips for texture and crunch.

Add the Tortilla Strips

In a small bowl or jar, whisk together fresh lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper until well combined. Adjust seasoning to taste.

Mix the Dressing

Arrange the cooked shrimp over the salad base. Drizzle with the prepared lime vinaigrette. Toss gently to combine, or serve with dressing on the side. Garnish with fresh cilantro and serve immediately.

shrimp taco salad

Recipe information

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