Ingredients for Shrimp Taco Salad
- Large Shrimp
- 2 tablespoons taco seasoning
- Olive Oil
- 1/4 cup finely chopped onion
- Cider Vinegar
- Red Bell Peppers
- 2 cloves minced garlic
- Ground Coriander
- 1 tablespoon sugar
- 6 Inch Corn Tortillas
- Salad Greens
- Tomatoes
- Black Beans
- Colby Monterey Jack Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Shrimp Taco Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Shrimp Taco Salad
- Remove tails from 1 pound of shrimp.
- Place shrimp in a bowl. Sprinkle with 1 tablespoon of taco seasoning. Set aside.
- In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup finely chopped onion, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, 2 cloves minced garlic, 1 teaspoon ground coriander, and 1 tablespoon sugar. Set aside; this is your salad dressing.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add 4 corn tortillas, cut into strips, and fry until golden brown and crispy. Remove and drain on paper towels. Sprinkle with 1 tablespoon taco seasoning.
- Add shrimp to the same skillet and sauté for 2-3 minutes per side, or until pink and cooked through.
- In a large bowl, combine 5 cups mixed greens, 1 cup chopped tomatoes, 1 (15-ounce) can of black beans (rinsed and drained), cooked shrimp, and tortilla strips.
- Drizzle the dressing over the salad and toss gently to combine.
- Sprinkle with 1 cup shredded cheddar cheese (or your preferred cheese) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
11g
Fat
80g
Carbs
8g