Taco Salad Shrimp Recipe

Marinate the shrimp

In a medium bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1 tsp hot sauce (if using). Add the shrimp and toss to coat evenly. Cover and refrigerate for 10–20 minutes (no more than 30 minutes) to allow flavors to penetrate.

Cook the shrimp

Heat a large skillet over medium-high heat. When hot, add the marinated shrimp in a single layer (discard excess marinade). Cook 2–3 minutes per side until shrimp are opaque, pink, and cooked through (internal temperature ~120–130°F for shrimp; they will firm up off heat). Remove from heat and set aside to cool slightly.

While shrimp marinates, whisk together 1/2 cup Greek yogurt, 1/4 cup sour cream, 2 tbs mayonnaise, 1 tbs lime juice, 2 tbs finely chopped cilantro, 1 tsp honey, 1/2 tsp ground cumin, 1/4 tsp garlic powder and 1/4 tsp salt in a small bowl. Add up to 2 tbs water, 1 tbs at a time, until dressing reaches a pourable, creamy consistency. Taste and adjust salt, lime, or honey as needed. Refrigerate until ready to serve.

In a large bowl combine 6 cups chopped romaine and 2 cups shredded iceberg. Add 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 3/4 cup cooked corn, 1/2 cup rinsed black beans, 3/4 cup shredded cheddar, and 1/4 cup chopped cilantro. Toss gently to distribute ingredients.

Right before serving, add the cooked shrimp and diced avocado (from 1 medium avocado) to the salad bowl. Drizzle the desired amount of dressing over the salad (start with about 1/3–1/2 of the dressing) and gently toss to coat.

Top the salad with 2 cups broken tortilla chips for crunch. Serve immediately with lime wedges and extra cilantro on the side so guests can squeeze fresh lime and add garnish to taste.