Chopped Taco Salad With Shrimp Recipe

Name: Chopped Taco Salad With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 lemons, thinly sliced; 2 limes, thinly sliced; 3 tablespoons chopped fresh oregano; 3 tablespoons extra-virgin olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 ounces romaine lettuce, chopped; 20 large shrimp, peeled and deveined (about 1 pound); 4 (6-inch) corn tortillas; 1 large ripe tomato, diced; 1 diced peeled avocado; 1 ounce Cotija cheese

Servings: persons

Cooking spray
2 lemons, thinly sliced
2 limes, thinly sliced
3 tablespoons chopped fresh oregano
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces romaine lettuce, chopped
20 large shrimp, peeled and deveined (about 1 pound)
4 (6-inch) corn tortillas
1 large ripe tomato, diced
1 diced peeled avocado
1 ounce Cotija cheese

1
Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.
2
Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter. Warm the tortillas on the grill until slightly charred (about 1 minute per side), brushing lightly with some of the remaining dressing; transfer to the platter.
3
Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.

781

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 2 lemons, thinly sliced, 2 limes, thinly sliced, 3 tablespoons chopped fresh oregano, and more.

Yes, Chopped Taco Salad With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Taco Salad With Shrimp

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