Shrimp Taco Salad
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (4)

Shrimp Taco Salad

NUTRITION · PER SERVING26M COOK
CAL 58%·PRO 63%
CARBS 62G22% OF CAL
11G FIBER19G OTHER32G TOTAL SUGAR
FAT 92G72% OF CAL
13G SAT78G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Seasoned shrimp piled onto romaine with fresh salsa, corn, avocado, and crispy tortilla chips. Bright, crunchy, and satisfying as a full meal.

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Nutrition & ingredients

Ingredients

serves 2
  • 8-9 oz raw shrimp
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp ground cayenne pepper
  • 2 tsp avocado oil (or olive oil)
  • 3-4 cups finely chopped romaine lettuce
  • 1 cup corn kernels
  • 1 cup pico de gallo ((see recipe below))
  • ½ cup chopped red cabbage
  • 2-4 TBSP fresh chopped scallions ((greens and whites))
  • 1 jalapeño (, sliced thin)
  • ¼ cup crushed tortilla chips
  • lime wedges (to garnish (optional))
  • 2 cups finely chopped ripe tomatoes ((I like using Roma tomatoes and cherry tomatoes))
  • 1 cup finely chopped white onion
  • 1 jalapeño pepper (, finely chopped (seeds/ribs removed))
  • ¼-⅓ cup chopped fresh cilantro
  • ½ lime (, juiced)
  • ½-¾ tsp fine sea salt (, or season to taste)
  • buttermilk ranch dressing ((the one I have here on the blog is my favorite!))
  • avocado salsa verde
  • honey sriracha lime dressing
PREP
20M
SODIUM
3541MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.