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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chopped Taco Salad With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions