A fresh and zesty shrimp taco salad packed with flavorful shrimp, crisp veggies, and a tangy dressing, perfect for a light and satisfying meal.

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In a bowl, toss shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
Heat a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side or until pink and cooked through. Remove from heat.
In a large bowl, combine romaine lettuce, cherry tomatoes, corn, black beans, avocado, red onion, and cilantro.
In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, and hot sauce (if using) to make the dressing.
Top the salad with the cooked shrimp and shredded cheese if using.
Drizzle with the dressing and toss gently to combine.
Garnish with tortilla strips or crushed tortilla chips just before serving.

For extra flavor, marinate the shrimp for 15 minutes before cooking.
Adjust the spice level by increasing or decreasing the hot sauce.
This salad can be made ahead by preparing components separately and assembling before serving.