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Taco Salad Brava Shrimp Recipe

Name: My Brother's Soul Food Heavens Taco Salad Brava Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails off); 2 tbs olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 2 tsp garlic (minced); 1 tbs fresh lime juice; 3 tsp salt; 1 tsp black pepper; 1 tsp red pepper flakes (optional, for heat); 6 cups romaine lettuce (coarsely chopped); 1 cup radicchio (thinly sliced); 1 cup cherry tomatoes (halved); 0.25 cup red onion (very thinly sliced); 0.75 cup fresh corn kernels (cooked or grilled); 0.5 cup black beans (rinsed, drained); 1 each avocado (ripe, diced); 0.25 cup fresh cilantro (chopped); 0.5 cup mayonnaise; 0.25 cup Greek yogurt or sour cream; 1 tsp chipotle in adobo (minced); 0.5 tsp smoked paprika; 1 tsp hot sauce (such as sriracha or your choice); 1 tbs fresh lime juice; 1 tsp honey; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups tortilla chips (broken into large pieces); 0.5 cup cotija or feta cheese (crumbled); 2 tbs pickled jalapeños (optional, sliced)

Inspired by My Brother's Soul Food Heaven

Time30m

Serves4

Make Taco Salad Brava Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Marinade

1 lb large shrimp (peeled, deveined, tails off)

2 tbs olive oil

1 tsp Smoked paprika

1 tsp Ground cumin

2 tsp Garlic (minced)

1 tbs Fresh lime juice

3 tsp Celtic sea salt

1 tsp black pepper

1 tsp red pepper flakes (optional, for heat)

Taco Salad Greens & Veggies

6 cups romaine lettuce (coarsely chopped)

1 cup radicchio (thinly sliced)

1 cup cherry tomatoes (halved)

1/4 cup red onion (very thinly sliced)

3/4 cup fresh corn kernels (cooked or grilled)

1/2 cup black beans (rinsed, drained)

1 each avocado (ripe, diced)

1/4 cup fresh cilantro (chopped)

Brava Dressing

1/2 cup Mayonnaise

1/4 cup Greek yogurt or sour cream

1 tsp chipotle in adobo (minced)

1/2 tsp Smoked paprika

1 tsp hot sauce (such as sriracha or your choice)

1 tbs Fresh lime juice

1 tsp Honey

1/2 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Crunch & Garnish

2 cups tortilla chips (broken into large pieces)

1/2 cup cotija or feta cheese (crumbled)

2 tbs pickled jalapeños (optional, sliced)

2 each Lime wedges

Method

Shrimp & Marinade

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 2 teaspoons minced garlic, 1 tablespoon fresh lime juice, 3 teaspoons salt, 1 teaspoon black pepper and 1 teaspoon red pepper flakes (if using). Add shrimp and toss to coat evenly. Let marinate 10–15 minutes at room temperature (no more than 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat. Add a thin coat of oil or nonstick spray. When hot, add shrimp in a single layer (work in two batches if needed) and cook 1.5–2 minutes per side until opaque and just cooked through. Remove from pan and set aside to rest. Total cook time per batch about 3–4 minutes.

Brava Dressing

Make dressing

In a small bowl or jar whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt or sour cream, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon smoked paprika, 1 teaspoon hot sauce, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust heat, acidity or sweetness to preference. Refrigerate until ready to assemble.

Taco Salad Assembly

Prepare salad base

In a large bowl combine 6 cups coarsely chopped romaine, 1 cup thinly sliced radicchio, 1 cup halved cherry tomatoes, 1/4 cup very thinly sliced red onion, 3/4 cup cooked corn kernels and 1/2 cup rinsed black beans. Toss gently to combine.

Dress salad

Add about three quarters of the Brava dressing to the greens and toss until evenly coated. Reserve the remainder of the dressing for drizzling or serving on the side.

Add shrimp and toppings

Top the dressed greens with the cooked shrimp, diced avocado, 1/4 cup chopped fresh cilantro, broken tortilla chips and 1/2 cup crumbled cotija or feta. Scatter pickled jalapeños if using. Squeeze lime wedges over the top and add extra salt or pepper to taste.

Serve

Serve immediately so tortilla chips remain crisp. Offer extra Brava dressing on the side for guests who want more heat and creaminess.