SHRIMP TACO SALAD WITH CHILI-LIME DRESSING – A fresh and zesty green salad comprised of marinated shrimp, avocados, tomatoes and black beans; then finished off with a quick and simple chili-lime dressing.
Shrimp Taco Salad with Chili-Lime Dressing is kind-of my new favorite meal. It’s healthy, delicious, and so quick to make.
The recipe calls for butter lettuce, but you can use whatever you happen to have on hand. I chose to try out living butter lettuce. For the living lettuce, you just tear off the leaves you want to use and put the rest back into the original plastic container, then back into the fridge. Bagged butter lettuce is also available.
By the way, butter lettuce is delicious! It has a buttery-soft texture with a slightly floral flavor and just a hint of sweet. I will definitely be adding it into our lettuce rotation.
Tortilla strips add the perfect crunch to this salad. I usually find them near the produce section. If you’re having trouble finding tortilla strips you can always use crumbled chips instead.
I generally like to serve up salads with all the ingredients in separate dishes. That way everyone can dish up their salad according to their own taste, and everyone is happy.
Here’s what you need to make Shrimp Taco Salad with Chili-Lime Dressing…
- Shrimp
- Extra-virgin olive oil
- Chili powder
- Lime, zest and juice
- Salt and pepper
- Butter lettuce, or whatever lettuce you have on hand
- Canned black beans
- Avocado
- Grape tomatoes
- Canned sweet corn
- Cotija cheese
- Scallions
- Cilantro
- Tortilla strips
- Honey
- Garlic
Shrimp Taco Salad with Chili-Lime Dressing
SHRIMP TACO SALAD WITH CHILI-LIME DRESSING - A fresh and zesty green salad comprised of marinated shrimp, avocados, tomatoes and black beans; then finished off with a quick and simple chili-lime dressing.
Ingredients
Shrimp
- 1 pound of shrimp, peeled and deveined
- 1/4 cup extra-virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon freshly grated lime zest
- Salt and pepper, to taste
Salad
- 6-8 cups butter lettuce (or green leaf or romaine lettuce)
- Salt and pepper, to taste
- 14 ounce can black beans, drained and rinsed
- 1 avocado, sliced or cubed
- 1 cup grape tomatoes
- 14 ounce can sweet corn, drained
- 1/3 cup Cotija cheese, grated or crumbled
- 1/4 cup sliced scallions
- 1/4 cup chopped fresh cilantro
- Tortilla strips, for topping
Chili-Lime Dressing
- 2 tablespoons fresh squeezed lime juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, minced
- 1/4 teaspoon chili powder
- 1 tablespoon chopped fresh cilantro
- Salt and pepper, to taste
- 1/3 cup extra-virgin olive oil
Instructions
- For the shrimp: preheat oven to 425.
- In a gallon-sized ziplock bag, add the olive oil, chili powder, lime zest, salt and pepper. Mix to combine.
- Add in the peeled and deveined shrimp, mix to coat the shrimp.
- Marinate for about 5 minutes.
- Lay out the shrimp on a sheet pan and roast for 6-8 minutes, until fully cooked (they should be opaque and pink).
- To assemble the salad: layer the bottom of a large serving bowl with the lettuce, sprinkle with salt and pepper.
- Add the black beans, corn, tomatoes, avocado, Cotija cheese, scallions, cilantro and tortilla strips.
- Top with the cooked shrimp.
- For the dressing: in a medium-sized bowl whisk together the lime juice, honey, garlic cloves, chili powder, cilantro, and salt and pepper to taste.
- Slowely stream in the olive oil and whisk vigorously until the dressing is emulsified.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 589Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 166mgSodium: 1224mgCarbohydrates: 51gFiber: 15gSugar: 13gProtein: 34g
Nutritional information is provided as a courtesy and is only an estimate.
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Shrimp Taco Salad with Chili-Lime Dressing
A fresh and zesty green salad comprised of marinated shrimp, avocados, tomatoes and black beans; then finished off with a quick and simple chili-lime dressing.
Recipe source: adapted from Everyday Dinners
[…] for more dressings? Try my Shrimp Taco Salad with Chili-Lime Dressing or Chicken Pecan Salad with Sweet Honey Dijon […]