Southwestern-Style Shrimp Taco Salad Recipe

Name: Southwestern-Style Shrimp Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lime juice, fresh; 2 tablespoons olive oil; 1 teaspoon ground cumin; 2 teaspoons minced garlic; 2 teaspoons maple syrup; 2 teaspoons chipotle hot sauce; 3/4 lb medium shrimp, peeled; 2 ears corn, fresh and shucked; cooking spray; 1 head romaine lettuce, washed and torn; 1 bunch green onion, chopped; 1/4 cup cilantro, fresh and chopped; 1 (15 ounce) can black beans, rinsed and drained; 3 plum tomatoes, chopped; 1 avocado, peeled and diced

Servings: persons

1/4 cup lime juice, fresh
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 lb medium shrimp, peeled
2 ears corn, fresh and shucked
cooking spray
1 head romaine lettuce, washed and torn
1 bunch green onion, chopped
1/4 cup cilantro, fresh and chopped
1 (15 ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
1 avocado, peeled and diced

1
Prepare grill to medium high heat.
2
Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in small bowl, stirring with whisk.
3
Place shrimp in shallow bowl, drizzle 1 tbsp of lime juice mixture over shrimp, tossing gently to coat; reserve remaining lime juice mixture, set aside.
4
Spray grill lightly with cooking spray. Thread shrimp on skewers, or put in grill basket. Place shrimp and corn on grill rack coated with cooking spay.
5
Grill 8 minutes, turning shrimp over once, and turning corn frequently until browned on both sides; remove from grill and cool slightly.
6
Place shrimp in large bowl. Cut kernels from ears of corn, and add to bowl. Add lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp and corn mixture. Drizzle with remaining lime juice mixture and toss to combine.
7
Divide salad onto six plates and top with avocado; serve immediately.

299

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 1/4 cup lime juice, fresh, 2 tablespoons olive oil, 1 teaspoon ground cumin, 2 teaspoons minced garlic, and more.

Yes, Southwestern-Style Shrimp Taco Salad 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!

Southwestern-Style Shrimp Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions