Why You’ll Love This Recipe

Shrimp Taco Salad is a vibrant, satisfying dish packed with flavor and texture. Juicy, seasoned shrimp are served over a crisp bed of lettuce with classic taco toppings like black beans, corn, avocado, and a zesty dressing. It’s a refreshing, protein-rich meal that comes together quickly, making it perfect for busy weeknights or light lunches.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)olive oilchili powdercuminpaprikagarlic powdersalt and pepperromaine or mixed greensblack beans (drained and rinsed)corn kernels (fresh, canned, or grilled)cherry tomatoes (halved)red onion (thinly sliced)avocado (sliced or diced)shredded cheddar or Mexican blend cheesetortilla strips or crushed tortilla chipsfresh cilantrolime wedges

For the dressing:

sour cream or Greek yogurtlime juiceolive oilsaltcuminoptional: hot sauce or chipotle in adobo for extra kick

directions

Pat the shrimp dry and toss them with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.

Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until pink and opaque. Set aside.

In a small bowl, whisk together the dressing ingredients until smooth.

In a large salad bowl, combine the greens, black beans, corn, cherry tomatoes, red onion, avocado, cheese, and tortilla strips.

Top with the cooked shrimp and drizzle with the creamy dressing.

Garnish with fresh cilantro and serve with lime wedges.

Servings and timing

This recipe serves 4 people.Preparation time: 15 minutesCooking time: 6-8 minutesTotal time: 20-25 minutes

Variations

Swap shrimp for grilled chicken, tofu, or steak for a different protein.

Use a vinaigrette or salsa in place of the creamy dressing for a lighter option.

Add pickled jalapeños or sliced radishes for extra crunch and spice.

Include cooked quinoa or rice to make it a more filling bowl.

storage/reheating

Store components separately in airtight containers in the fridge for up to 3 days.Keep the dressing and tortilla strips separate until ready to serve.Reheat shrimp gently in a skillet or microwave before adding to the salad.

FAQs

Can I use frozen shrimp?

Yes, just make sure to thaw and pat them dry before seasoning and cooking.

Is this salad spicy?

It has mild heat, but you can adjust the spice level with more or less chili powder or hot sauce.

What type of lettuce is best?

Romaine is ideal for its crunch, but spring mix or iceberg also work well.

Can I make this salad ahead of time?

Yes, prepare all components in advance but assemble just before serving for the best texture.

Can I use pre-cooked shrimp?

Yes, just warm them briefly in a skillet with the seasoning mix.

What’s a good dairy-free substitute for the dressing?

Use a dairy-free yogurt or avocado blended with lime juice and spices.

Do I have to use cheese?

No, the salad is still delicious without it or with a plant-based alternative.

Can I grill the shrimp instead?

Absolutely, grilled shrimp add a great smoky flavor.

Is this salad keto-friendly?

Yes, if you skip the tortilla strips and corn, it can be made low-carb.

Can I meal prep this for lunch?

Yes, keep shrimp and dressing in separate containers and assemble just before eating.

Conclusion

Shrimp Taco Salad is a quick, nutritious, and flavor-packed meal that’s as easy to make as it is to enjoy. With customizable toppings and a creamy lime dressing, it offers a delicious twist on taco night—no shell required. Perfect for lunch, dinner, or entertaining, this salad is sure to be a new favorite.