Shrimp Taco Salad


prep 0:15       total 0:15


4 servings



1 lb. uncooked lg. shrimp, peeled and deveined
1 env. taco seasoning, divided
1/2 cup olive oil, plus 3 tbsp. olive oil, divided
1 sm. onion, finely diced
3 tbsp. cider vinegar or
red wine vinegar
2 tbsp. finely diced red bell peppers
6 cloves garlic, minced
1/2 tsp. ground coriander
1/4 tsp. sugar
3 6-inch corn tortillas, cut into 1/4 inch strips
1 pkg. (8 oz.) ready to eat salad greens
1 md. tomato, chopped
1 can (8 oz.) black beans, rinsed and drained
2 cups finely shredded colby-monterey jack cheese


Remove shrimp tails. Place shrimp in bowl, sprinkle with half of the taco seasoning; set aside. In another bowl, combine 1/2 cup oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar; set aside. This will be your salad dressing.

In a skillet, fry tortilla strips in remaining oil, drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, saute shrimp for a few minutes or until pink. (Don't overcook.) In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips. Drizzle dressing all over the mix. Sprinkle with cheese and toss.

Author's Comments

I found this recipe in a magazine. It is one of the best salads I've ever had. It looks like alot of ingredients, but it's so quick and easy to throw together. The dressing is really a nice mix, too.

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