Shrimp Taco Salad
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (1)

Shrimp Taco Salad

NUTRITION · PER SERVING25M COOK
CAL 33%·PRO 64%
CARBS 36G22% OF CAL
12G FIBER17G OTHER7G TOTAL SUGAR
FAT 47G63% OF CAL
6G SAT40G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A taco-inspired salad with seasoned shrimp, black beans, corn, avocado, and tomatoes tossed in a bright cilantro-lime dressing, topped with crispy tortilla strips.

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Nutrition & ingredients

Ingredients

serves 4
  • 3/4 cup cilantro (chopped)
  • 1/2 cup vegetable or olive oil
  • 2 Tablespoons lime juice
  • 1 Tablespoon red wine vinegar
  • 1 small jalapeño pepper (cored and seeded and roughly chopped)
  • 1/2 teaspoon garlic (minced)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1-2 Tablespoons cooking oil
  • 1 lb large raw frozen shrimp (thawed, peeled and deveined (20-30/lb))
  • 2-3 teaspoons taco seasoning (divided *see Note 1 below)
  • 1 cup corn kernels (fresh, frozen or drained, canned corn)
  • 5 cups lettuce (chopped)
  • 2 cups cherry tomatoes (halved)
  • 1 cup canned black beans (drained and well rinsed *see Note 2 below)
  • salt and freshly ground pepper
  • 1 large avocado (diced)
  • A dollop of sour cream
  • tortilla strips (or crushed tortilla chips)
  • additional chopped cilantro
  • lime wedges or slices
  • sliced jalapeño pepper
  • shredded Tex-Mex cheese (optional)
PREP
15M
SODIUM
850MG
ESTIMATE
COMPLETE

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