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–+ servings
A plate of shrimp taco salad with seasoned grilled shrimp over crisp romaine lettuce, cherry tomatoes, black beans, corn, and avocado slices on a rustic wooden table. Crunchy tortilla strips add texture, with a drizzle of creamy cilantro-lime dressing and garnished with fresh cilantro and lime wedges. A serving fork lifts a shrimp to showcase the fresh ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Shrimp Taco Salad

Portions:4
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Ingrediënten

  • ¼ c. plus 1 tablespoon extra-virgin olive oil divided
  • Juice of 3 limes
  • 2 tbsp. chopped fresh cilantro
  • ½ tsp. ground cumin
  • 1 tsp. honey
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. large raw shrimp peeled and deveined
  • 1 large head of romaine cored and chopped
  • 1 c. cherry tomatoes halved
  • 1 c. corn kernels fresh or frozen and thawed

Instructies

  • In a small bowl, combine 1/4 cup olive oil, lime juice, cilantro, cumin and honey.
  • Season with salt and pepper.
  • In a glass baking dish, combine shrimp and half the dressing.
  • Let marinate for at least 10 and up to 1 hour.
  • When ready to cook, heat remaining tablespoon olive oil in a large skillet over medium-high heat.
  • Add shrimp and sear until fully pink, 2 per side.
  • In a large bowl, add romaine, tomatoes, corn and shrimp.
  • Toss with remaining dressing until evenly coated.
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Recipe Category Fish / Seafood / Salad / Taco's
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